📖 Table of Contents
👑 The Ultimate Patti LaBelle’s Macaroni & Cheese – Creamy, Cheesy, Soulful Perfection
⭐ 4.9 from 142 reviews •
📅 Published: March 15, 2025 •
👩🍳 By: The Kitchen Team
📅 Published: March 15, 2025 •
👩🍳 By: The Kitchen Team
There are mac and cheese recipes, and then there’s Patti LaBelle’s Macaroni & Cheese. This isn’t just any baked pasta—it’s a soul food legend. The kind of dish that makes you close your eyes and hum with every single bite. Creamy, decadent, with a golden crust that shatters to reveal a velvety, cheesy interior. If you’ve ever wanted to taste what the Queen of Soul serves at her own table, you’re in the right place.
I’m The Kitchen Team, and over at cookingwithemy.com, we live for recipes that feel like a warm hug. This one? It’s a full-on embrace. Patti’s version is famous for a reason: it uses a genius blend of cheeses (including that secret Velveeta touch), half-and-half for extra richness, and eggs for structure. The result? A mac and cheese that’s creamy and sliceable, saucy and sturdy.
In this post, we’ll walk you through every step—from the perfect pasta-to-cheese ratio to the baking technique that gives you those irresistible browned edges. Whether you’re cooking for a holiday feast, a Sunday dinner, or just because you deserve something spectacular, this recipe delivers. Let’s get that oven fired up!
🌟 Why Patti LaBelle’s Macaroni & Cheese Is the Best
| Feature | What Makes It Special |
|---|---|
| Cheese Blend | Muenster, mild cheddar, sharp cheddar, Monterey Jack, and Velveeta. Five cheeses = five layers of flavor. |
| Creaminess Factor | Half-and-half instead of milk gives a luxuriously rich texture that regular mac can’t touch. |
| Eggs for Structure | Two beaten eggs prevent the mac from being runny. You get clean, perfect slices every time. |
| Butter Love | 9 tablespoons total—some melted into the pasta, some dotted on top for that golden, buttery crust. |
| Baking Technique | 350°F for 30-35 minutes creates a crisp top while keeping the inside molten and creamy. |
📋 Ingredients for Patti LaBelle’s Macaroni & Cheese
- 1 tablespoon vegetable oil (to keep pasta from sticking)
- 1 pound elbow macaroni (or your favorite shape)
- 8 tablespoons unsalted butter (plus 1 more 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, cut into ½-inch cubes
- 2 large eggs, lightly beaten
- ¼ teaspoon seasoned salt
- ⅛ teaspoon freshly ground black pepper
💡 The Kitchen Team’s Pro Tip: Shred your own cheese from blocks! Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded melts like a dream.
👩🍳 Step-by-Step Instructions
- Preheat & Prep: Set your oven to 350°F. Butter a deep 2½-quart baking dish generously. This ensures nothing sticks and adds flavor to the edges.
- Boil the Pasta: Fill a large pot with water and bring to a rolling boil. Add 1 tablespoon vegetable oil and 1 pound macaroni. Cook for 7 minutes—it should be al dente (firm to the bite). Drain well and return pasta to the pot.
- Butter the Noodles: In a small saucepan, melt 8 tablespoons butter. Pour over the hot macaroni and stir until every piece is coated. This step is crucial for flavor and prevents clumping.
- Prepare the Cheese Mixture: In a large bowl, combine all shredded cheeses (Muenster, mild cheddar, sharp cheddar, Monterey Jack). Reserve ½ cup of this mixture for the topping.
- Build the Sauce: To the pasta, add 1½ cups of the shredded cheese mixture, the cubed Velveeta, half-and-half, beaten eggs, seasoned salt, and pepper. Stir until everything is evenly distributed. The Velveeta will melt during baking, creating that signature creaminess.
- Assemble: Transfer the macaroni mixture to the prepared baking dish. Sprinkle the reserved ½ cup shredded cheese on top. Dot with the remaining 1 tablespoon butter—this creates those gorgeous golden spots.
- Bake to Perfection: Place in the preheated oven and bake for 30-35 minutes, until the edges are bubbly and golden brown. The center should be set but still slightly jiggly—it will firm up as it cools.
- Rest & Serve: Let the macaroni and cheese rest for 5-10 minutes before serving. This allows the custard to set fully, giving you clean slices.
💡 The Kitchen Team’s Pro Tip: For an extra-crispy top, switch the oven to broil for the last 2 minutes. Watch it like a hawk—it can go from golden to burnt in seconds!
🍽️ Serving Suggestions
Patti LaBelle’s Macaroni & Cheese is a showstopper on its own, but here are some ways to make it a meal:
- Classic Soul Food Spread: Serve with fried chicken, collard greens, and cornbread for the ultimate comfort meal.
- Holiday Table: Pairs beautifully with baked ham, roast turkey, or prime rib.
- BBQ Side: Take it to your next cookout alongside pulled pork or smoked brisket.
- Simple Supper: Add a crisp green salad with lemon vinaigrette to cut through the richness.
🧊 Storage & Reheating
| Method | Instructions |
|---|---|
| Refrigerator | Store in an airtight container for up to 5 days. Let cool completely before refrigerating. |
| Freezer | Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating. |
| Oven Reheat | Cover with foil and bake at 325°F for 15-20 minutes. Add a splash of half-and-half if dry. |
| Microwave | Reheat individual portions in 30-second bursts, stirring between each. Add a pat of butter for moisture. |
🎨 Variations to Try
- Spicy Kick: Add ½ teaspoon cayenne pepper or diced jalapeños to the cheese mixture.
- Bacon Lover’s: Stir in ½ cup cooked, crumbled bacon before baking.
- Lobster Mac: Fold in 1 cup cooked lobster meat for an indulgent twist.
- Gluten-Free: Use gluten-free pasta and ensure all cheeses are gluten-free.
- Extra Crunchy Topping: Mix ½ cup panko breadcrumbs with 2 tablespoons melted butter and sprinkle on top before baking.
❓ Frequently Asked Questions
Can I use different cheeses?
Absolutely! While Patti’s blend is iconic, you can substitute with Gouda, fontina, or Colby Jack. Just keep the total amount the same.
Absolutely! While Patti’s blend is iconic, you can substitute with Gouda, fontina, or Colby Jack. Just keep the total amount the same.
Why did my mac and cheese turn out dry?
Overbaking is the usual culprit. Check it at 30 minutes—the center should still be slightly jiggly. Also, make sure you’re using full-fat half-and-half.
Overbaking is the usual culprit. Check it at 30 minutes—the center should still be slightly jiggly. Also, make sure you’re using full-fat half-and-half.
Can I make this ahead of time?
Yes! Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking from cold.
Yes! Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking from cold.
Is Velveeta necessary?
Velveeta is Patti’s secret weapon—it adds unbeatable creaminess and helps the sauce stay smooth. You can omit it, but the texture won’t be the same.
Velveeta is Patti’s secret weapon—it adds unbeatable creaminess and helps the sauce stay smooth. You can omit it, but the texture won’t be the same.
Can I use milk instead of half-and-half?
You can, but the result will be less rich. For best results, use half-and-half or even heavy cream for extra decadence.
You can, but the result will be less rich. For best results, use half-and-half or even heavy cream for extra decadence.
How do I get a crispy top without burning?
Bake at 350°F as directed, then broil for 1-2 minutes at the end. Watch closely—it can burn quickly!
Bake at 350°F as directed, then broil for 1-2 minutes at the end. Watch closely—it can burn quickly!
Can I freeze leftovers?
Yes! Freeze in individual portions for easy reheating. Thaw in the fridge overnight and reheat in the oven.
Yes! Freeze in individual portions for easy reheating. Thaw in the fridge overnight and reheat in the oven.
What pasta shape works best?
Elbow macaroni is classic, but shells, cavatappi, or rotini all work great. Choose shapes that hold onto the sauce.
Elbow macaroni is classic, but shells, cavatappi, or rotini all work great. Choose shapes that hold onto the sauce.
Why are eggs used in this recipe?
Eggs act as a binder, giving the mac and cheese structure so it holds together when sliced. They also add richness.
Eggs act as a binder, giving the mac and cheese structure so it holds together when sliced. They also add richness.
Can I double the recipe?
Absolutely! Use a 9×13-inch baking dish and increase baking time by 5-10 minutes. Check for doneness at 35 minutes.
Absolutely! Use a 9×13-inch baking dish and increase baking time by 5-10 minutes. Check for doneness at 35 minutes.
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Recipe adapted from Patti LaBelle’s classic. Originally shared on cookingwithemy.com by The Kitchen Team.
Patti LaBelles Macaroni & Cheese Recipe
Description
Patti LaBelle is an iconic singer and also an amazing home cook. Her recipes are divine and I always wanted to try her macaroni and cheese pasta.
Ingredients
Scale
- 1 tablespoon of good ol’ vegetable oil
- 1 pound of your favorite macaroni
- 8 tablespoons butter (get that rich kind!)
- 1 tablespoon more butter (for good measure)
- 1/2 cup Muenster cheese (shredded up real nice)
- 1/2 cup mild cheddar (’cause we’re mixin’ it up)
- 1/2 cup sharp cheddar (for that extra kick)
- 1/2 cup Monterey Jack (shredded like a pro)
- 2 cups half-and-half (creamy as a dream)
- 8 ounces Velveeta cheese (cubed (the secret touch))
- 2 eggs (lightly beaten, just like my grandma used to)
- 1/4 teaspoon seasoning salt (for a little spice)
- 1/8 teaspoon fresh ground pepper (none of that stale stuff!)
Instructions
- Get that oven fired up to 350, like the desert at noon.
- Take a deep 2 1/2 quart baking dish and butter it up, lightly now.
- Fill a pot, big as a canyon, with water, and bring ‘er to a boil.
- Toss in your macaroni and that tablespoon of oil. Cook it for about 7 minutes or so, ’til it’s a bit tender.
- Drain that macaroni well, and bring it on back to the pot.
- Now, melt yourself 8 tablespoons of that butter in a small saucepan, and stir it into the macaroni.
- Round up all them shredded cheeses in a large bowl.
- Add 1 1/2 cups of the shredded cheese, half-and-half, cubed cheese, eggs, seasoned salt, and pepper to the macaroni. Stir it like you mean it!
- Transfer to your buttered-up dish, and top it with the remaining 1/2 cup of shredded cheese.
- Dot it with that last tablespoon of butter, ’cause why not?
- Bake it up for 30-35 minutes, or until the edges are as golden as a Western sunset and bubbling like a hot spring.
- Serve it hot, friends and neighbors. Makes enough for 8, or maybe just one hungry cowboy.
