Patti LaBelle’s Macaroni & Cheese

Patti LaBelle’s famous macaroni and cheese recipe is the ultimate comfort food. With a rich, creamy blend of multiple cheeses and a buttery finish, this dish is perfect for family dinners, potlucks, or holidays. It’s a soul food classic that’s both indulgent and unforgettable.

Necessary Kitchen Equipment

• Large pot
• Colander
• 9×13-inch baking dish
• Mixing bowls
• Whisk

Ingredients

• 1 tablespoon vegetable oil
• 1 pound elbow macaroni
• 8 tablespoons (1 stick) unsalted butter, divided
• ½ cup shredded mild cheddar cheese
• ½ cup shredded sharp cheddar cheese
• ½ cup shredded Monterey Jack cheese
• ½ cup shredded Muenster cheese
• ½ cup shredded Velveeta cheese
• ½ cup shredded provolone cheese
• ½ cup shredded Parmesan cheese
• 2 cups half-and-half
• 1 cup heavy cream
• 2 large eggs, lightly beaten
• ½ teaspoon seasoned salt
• ½ teaspoon ground black pepper
• ½ teaspoon cayenne pepper (optional)

Step-by-Step Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the vegetable oil and cook the macaroni until just tender (al dente). Drain and return to the pot. Toss with 4 tablespoons of butter until melted.

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Layer the Cheeses: In a mixing bowl, combine the cheddar cheeses, Monterey Jack, Muenster, Velveeta, provolone, and Parmesan. Reserve ½ cup of the cheese mixture for the topping.

Make the Sauce: In another bowl, whisk together the half-and-half, heavy cream, and eggs. Season with seasoned salt, black pepper, and cayenne pepper, if using.

Assemble the Dish: Place half of the macaroni in the baking dish. Layer half of the cheese mixture over the macaroni. Repeat with the remaining macaroni and cheese. Pour the cream mixture evenly over the top.

Add Topping: Dot the remaining 4 tablespoons of butter over the casserole. Sprinkle the reserved cheese on top.

Bake: Bake uncovered for 30-35 minutes, or until the top is golden brown and bubbly.

Serve: Let the mac and cheese rest for 5-10 minutes before serving to allow it to set.

Recipe Tips

• Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents and won’t melt as smoothly.
• Add Breadcrumbs: For a crispy topping, sprinkle buttered breadcrumbs over the cheese before baking.
• Spice It Up: Add chopped jalapeños or a pinch of smoked paprika for extra flavor.

What to Serve with Patti LaBelle’s Macaroni & Cheese

• Fried Chicken: A classic pairing for a Southern-style meal.
• Collard Greens: Adds a savory, slightly bitter balance.
• Sweet Cornbread: Perfect for soaking up the cheesy sauce.

Frequently Asked Questions

1. Can I make this ahead of time? Yes, assemble the dish without baking, cover it tightly, and refrigerate for up to 24 hours. Bake when ready to serve.

2. Can I freeze leftovers? Absolutely! Store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

3. Can I substitute the cheeses? Feel free to experiment with other melty cheeses like Gouda or Gruyère.

Enjoy this rich and creamy Patti LaBelle’s Macaroni & Cheese—a crowd-pleasing dish that’s as iconic as it is delicious!

Patti LaBelle’s famous macaroni and cheese

Patti LaBelle’s famous macaroni and cheese recipe is the ultimate comfort food. With a rich, creamy blend of multiple cheeses and a buttery finish, this dish is perfect for family dinners, potlucks, or holidays. It’s a soul food classic that’s both indulgent and unforgettable.

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Equipment

• Large pot
• Colander
• 9x13-inch baking dish
• Mixing bowls
• Whisk

Ingredients

  

• 1 tablespoon vegetable oil
• 1 pound elbow macaroni
• 8 tablespoons 1 stick unsalted butter, divided
• ½ cup shredded mild cheddar cheese
• ½ cup shredded sharp cheddar cheese
• ½ cup shredded Monterey Jack cheese
• ½ cup shredded Muenster cheese
• ½ cup shredded Velveeta cheese
• ½ cup shredded provolone cheese
• ½ cup shredded Parmesan cheese
• 2 cups half-and-half
• 1 cup heavy cream
• 2 large eggs lightly beaten
• ½ teaspoon seasoned salt
• ½ teaspoon ground black pepper
• ½ teaspoon cayenne pepper optional

Instructions

 

• Cook the Pasta: Bring a large pot of salted water to a boil. Add the vegetable oil and cook the macaroni until just tender (al dente). Drain and return to the pot. Toss with 4 tablespoons of butter until melted.
• Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
• Layer the Cheeses: In a mixing bowl, combine the cheddar cheeses, Monterey Jack, Muenster, Velveeta, provolone, and Parmesan. Reserve ½ cup of the cheese mixture for the topping.
• Make the Sauce: In another bowl, whisk together the half-and-half, heavy cream, and eggs. Season with seasoned salt, black pepper, and cayenne pepper, if using.
• Assemble the Dish: Place half of the macaroni in the baking dish. Layer half of the cheese mixture over the macaroni. Repeat with the remaining macaroni and cheese. Pour the cream mixture evenly over the top.
• Add Topping: Dot the remaining 4 tablespoons of butter over the casserole. Sprinkle the reserved cheese on top.
• Bake: Bake uncovered for 30-35 minutes, or until the top is golden brown and bubbly.
• Serve: Let the mac and cheese rest for 5-10 minutes before serving to allow it to set.

Notes

Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents and won’t melt as smoothly.
Add Breadcrumbs: For a crispy topping, sprinkle buttered breadcrumbs over the cheese before baking.
Spice It Up: Add chopped jalapeños or a pinch of smoked paprika for extra flavor.