Patti Labelle’s Mac and Cheese – Let’s get real for a second—mac and cheese is more than just food. It’s a feeling. A warm, cheesy hug in a bowl. And when I discovered Patti Labelle’s Mac and Cheese, my relationship with this comfort classic hit a whole new level.
The first time I made this recipe, I was hosting a family dinner. You know the kind—where everyone brings their best dish, and there’s always a little unspoken competition about who’s bringing the crowd favorite. I decided to try Patti’s mac and cheese, partly because I’m a huge fan of her music and partly because I wanted something that would wow. And oh my goodness, did it deliver.
When that dish came out of the oven—bubbling, golden, and smelling like heaven—I had a line forming before I even grabbed a spoon. My cousin literally said, “This isn’t mac and cheese—it’s a masterpiece.” And you know what? She wasn’t wrong. Since then, this recipe has become my not-so-secret weapon for holidays, potlucks, and honestly, anytime I need a little soul food in my life.
Why You’ll Love This Patti Labelle’s Mac and Cheese Recipe?
This isn’t just mac and cheese—it’s Patti Labelle’s Mac and Cheese, and there’s something about that name that makes it feel a little extra special. You might’ve even heard it called “over the rainbow mac and cheese,” because it’s that iconic. This dish has earned a spot in kitchens everywhere, and honestly, once you try it, you’ll get why.
Here’s why you’re about to fall in love:
- Cheese explosion: We’re talking four kinds of cheese plus Velveeta. It’s gooey, melty, and everything mac and cheese should be.
- Rich and indulgent: The half-and-half and eggs give it this custardy, creamy vibe that hits just right with every bite.
- Golden crust: That slightly crisp, bubbling top layer? It’s the reason I keep peeking in the oven while it bakes.
- Easy enough for anyone: No fancy steps—just good, straightforward comfort food with guaranteed deliciousness.
But here’s the thing—this mac and cheese isn’t just a recipe. It’s a whole experience. It’s the kind of dish people talk about long after the meal’s over, and once you’ve made it, you’ll see why it’s a crowd favorite.
Ingredient Notes:
Let’s break this down because every ingredient has its moment to shine:
- Macaroni: Elbow macaroni is a classic for a reason. It’s the perfect shape to hold all that cheesy goodness. Just don’t overcook it—you want it firm enough to handle the sauce.
- Muenster Cheese: The unsung hero of this dish. It’s mild, creamy, and melts like a dream.
- Cheddar Cheese: A mix of mild and sharp cheddar adds depth and just the right amount of tang.
- Monterey Jack Cheese: Smooth, slightly sweet, and a great balance for the sharper cheeses.
- Velveeta: Love it or hate it, Velveeta is the secret to that silky texture. Don’t skip it—it’s what sets this dish apart.
- Butter: Adds richness and keeps the macaroni from sticking. Also, let’s be real, butter makes everything better.
- Half-and-Half: This gives the sauce its luxurious creaminess. Milk won’t cut it here.
- Eggs: Lightly beaten eggs act as a binder, giving the mac and cheese that custard-like consistency.
- Seasoning Salt and Pepper: Simple, but essential. They bring out the best in the cheese without overpowering it.
How To Make Patti Labelle’s Mac and Cheese?
Here’s how to bring this cheesy masterpiece to life:
- Step 1: Preheat the oven
Set your oven to 350°F and lightly butter a 2 ½-quart baking dish. You don’t want any of that cheesy goodness sticking to the sides. - Step 2: Cook the macaroni
Boil a large pot of salted water. Add a tablespoon of vegetable oil to keep the pasta from clumping, then cook the macaroni until just tender—about 7 minutes. Drain well and return to the pot. - Step 3: Add the butter
Melt 8 tablespoons of butter and stir it into the cooked macaroni. This simple step adds richness and ensures every noodle is coated. - Step 4: Prep the cheese blend
In a large bowl, mix the shredded cheeses (Muenster, cheddar, Monterey Jack). This guarantees an even distribution of flavors. - Step 5: Make the sauce
To the pot of macaroni, add 1 ½ cups of the shredded cheese blend, the half-and-half, Velveeta cubes, eggs, and seasonings. Stir until everything is well combined and the cheese starts to melt. - Step 6: Assemble the dish
Pour the macaroni mixture into your buttered baking dish. Sprinkle the remaining ½ cup of shredded cheese on top, then dot the surface with the last tablespoon of butter. - Step 7: Bake to golden perfection
Pop the dish into the oven and bake for 30-35 minutes. You’ll know it’s ready when the edges are golden and bubbly, and your kitchen smells amazing. Let it cool for a few minutes before serving—if you can wait!
How to Check If Your Macaroni and Cheese Is Ready
To ensure your macaroni and cheese is perfectly baked, follow these simple steps for checking doneness:
- Time Your Bake: Start checking the macaroni and cheese around the 25-minute mark to avoid overcooking.
- Visual Inspection: Look for bubbling, especially around the edges of the dish. This indicates the cheese is melting and the dish is heating evenly.
- Temperature Test: Carefully insert a spoon into the center. If the macaroni is visibly steaming and the cheese is melted throughout, it’s ready to be served.
- Texture Check: Gently press a fork into the macaroni. It should be soft but not mushy to ensure the cheese sauce has absorbed well without drying out.
By following these steps, you’ll get a deliciously creamy macaroni and cheese every time.
Storage Options:
If you’re lucky enough to have leftovers (honestly, that’s rare in my house), pop them into an airtight container and stash them in the fridge for up to 3 days. When you’re ready to dig in again, the oven’s your best bet—just bake at 350°F for about 15 minutes to get that crispy top back. If you’re in a hurry, the microwave works too, but fair warning—you might lose a little of that golden crust magic.
Can You Freeze Mac and Cheese? Absolutely!
Yes, you can freeze mac and cheese—even the indulgent, over-the-top kind like this. It’s a great way to make sure no cheesy goodness goes to waste.
Freezing Instructions:
Want To Save This Recipe?
- Let it Cool: I know it’s tempting to throw it right in, but letting the mac and cheese cool completely saves you from ice crystals (no one wants that).
- Pack it Right: Use airtight containers or freezer bags—whatever works, just make sure you squeeze out as much air as possible. Tight seals = happier mac and cheese later.
- Label It (Trust Me): Pop a quick date on it. It’s easy to forget how long something’s been hanging out in the freezer.
- Freeze Time: Aim to eat it within 3 months for the best flavor.
Reheating Frozen Mac and Cheese (aka Bringing It Back to Life):
- Oven Time: Preheat to 350°F.
- Bake It Up: If it’s already in a freezer-safe dish, great—straight in it goes. If not, transfer it carefully.
- Patience is Key: It’ll need about 1.5 to 2 hours if you’re dealing with a big batch (like a 9×13 dish). Give it some time to heat through evenly—trust me, it’s worth it.
And there you have it—cheesy, gooey mac and cheese any time you want. The freezer’s got your back, and you don’t have to sacrifice flavor or that golden, bubbly top.
Variations and Substitutions:
This mac and cheese is already pretty perfect, but if you’re in the mood to switch things up, I’ve got you covered. Here are a few fun ways to add your own twist—because why not make something amazing even more amazing?
- Cheese swaps
Feeling adventurous? Smoked gouda isn’t just for fancy charcuterie boards—toss it in your mac and cheese, and you’ll wonder why you didn’t try it sooner. It melts like a dream and adds this rich, smoky flavor that’s downright irresistible.
Want to keep experimenting? Gruyère brings a nutty, slightly sweet vibe, while pepper jack kicks things up with a little heat. If you really want to go all out, add extra cheese—because when has more cheese ever been a bad idea? - Spicy kick
Craving a little heat? Toss in some cayenne or diced jalapeños. It’s an easy way to give your mac and cheese a little extra attitude. - Gluten-free
Going gluten-free? No problem—just swap regular pasta for your favorite gluten-free brand. It’s an easy fix, and the cheesy goodness stays the same. - Lighter version
If you’re trying to keep things a bit lighter (but not miss out on the good stuff), use whole milk instead of half-and-half and go with reduced-fat cheese. It won’t be quite as rich, but trust me, it’ll still be super satisfying.
Feeling fancy? Let’s take things up a notch.
- Add protein – Stir in cooked chicken, shrimp, or even lobster if you’re feeling extra fancy. It transforms this dish from a side to the main event.
- Play with flavors – Ditch the seasoned salt and try creole, jerk, or cajun seasoning. It’s a simple swap that brings a bold, Southern-inspired twist.
- Crispy topping – Breadcrumbs are always a good idea. Sprinkle some over the top before baking for a golden, crunchy finish that takes things to the next level.
What to Serve with Patti Labelle’s Mac and Cheese?
This dish is a star, but it pairs beautifully with other comfort food favorites:
- BBQ ribs or brisket: The smoky flavors are a perfect match for the creamy mac.
- Collard greens: Add a fresh, earthy balance to the richness.
- Cornbread: Because more carbs are always a good idea.
- Roasted vegetables: A lighter side that still feels cozy.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Assemble everything up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Bake it fresh when you’re ready.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts better and gives the sauce that ultra-smooth, dreamy texture we’re all after. If you’re in a hurry, pre-shredded works—just grab a good-quality brand. Why?
Here’s the deal—pre-shredded cheese usually comes with anti-caking agents to keep it from clumping. Handy, right? But those sneaky little additives can mess with how smoothly your cheese melts. Not a dealbreaker, but something to keep in mind if you’re aiming for that rich, velvety sauce.
Want the best results? Here’s how to up your cheese game:
- Shred it yourself: Yeah, it takes a couple of extra minutes, but trust me—totally worth it. The melt is just… better.
- Pick wisely: If you’re grabbing pre-shredded, reach for the higher-end stuff. Fewer additives = better melt.
What’s the best way to reheat it?
The oven! Cover the dish with foil and heat at 350°F for about 15 minutes. It’ll bring back the crispy top and creamy texture.
Alright, are you ready to channel your inner Patti Labelle? This mac and cheese isn’t just a recipe—it’s an experience. Let me know how yours turns out, and don’t be shy about adding your own twists. After all, food is meant to be fun!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Patti Labelle’s Mac and Cheese
Ingredients
- 1 tablespoon vegetable oil
- 1 pound elbow macaroni
- 8 tablespoons 1 stick butter, plus 1 tablespoon for topping
- ½ cup Muenster cheese shredded
- ½ cup mild cheddar cheese shredded
- ½ cup sharp cheddar cheese shredded
- ½ cup Monterey Jack cheese shredded
- 2 cups half-and-half
- 8 ounces Velveeta cheese cubed
- 2 large eggs lightly beaten
- ¼ teaspoon seasoned salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F (175°C). Lightly butter a 2 ½-quart baking dish to prevent sticking and ensure a golden crust.
- In a large pot, bring salted water to a boil. Add the macaroni and 1 tablespoon of vegetable oil to prevent sticking. Cook the macaroni until just tender, approximately 7 minutes. Drain well and return it to the pot.
- Melt 8 tablespoons of butter in a small saucepan. Pour the melted butter over the cooked macaroni, stirring to evenly coat the pasta.
- In a large mixing bowl, combine the shredded Muenster, mild cheddar, sharp cheddar, and Monterey Jack cheeses. Set aside ½ cup of the mixture for topping.
- Add 1 ½ cups of the shredded cheese mixture, the cubed Velveeta, half-and-half, lightly beaten eggs, seasoned salt, and ground black pepper to the macaroni. Stir thoroughly to ensure the cheese begins to melt and the ingredients are evenly distributed.
- Transfer the macaroni mixture into the prepared baking dish. Sprinkle the reserved ½ cup of shredded cheese evenly over the top. Dot the surface with the remaining 1 tablespoon of butter.
- Place the dish in the preheated oven and bake for 30–35 minutes, or until the edges are golden and bubbling. Allow the dish to cool slightly before serving warm.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
