Patti Labelle Mac And Cheese

This famous Patti LaBelle Mac and Cheese recipe is rich, cheesy, and soul-warming. With five cheeses, half-and-half, and a golden baked top, it’s the ultimate comfort dish for any occasion.

Prep time

15 minutes

Cook time

30 minutes

Total time

45 minutes

Yield

8 servings

Ingredients

1 pound elbow macaroni

8 tablespoons unsalted butter, melted

½ cup shredded Muenster cheese

½ cup shredded mild Cheddar cheese

½ cup shredded sharp Cheddar cheese

½ cup shredded Monterey Jack cheese

2 cups half-and-half

2 large eggs, lightly beaten

1 cup Velveeta, cut into small cubes

¼ teaspoon seasoned salt

⅛ teaspoon freshly ground black pepper

Instructions

1. Step 1: Preheat the oven to 350°F and grease a 9×13-inch baking pan.
2. Step 2: Bring a large pot of salted water to a boil and cook the macaroni until al dente, about 8 minutes. Drain well.
3. Step 3: Add melted butter to the hot noodles and stir until coated.
4. Step 4: Stir in half of the shredded cheese blend, the Velveeta cubes, half-and-half, eggs, seasoned salt, and black pepper. Mix until evenly combined.
5. Step 5: Pour the macaroni mixture into the prepared baking pan and spread it evenly.
6. Step 6: Sprinkle the remaining shredded cheese over the top.
7. Step 7: Bake for 30 minutes, or until the top is golden and bubbling around the edges.
8. Step 8: Serve hot and enjoy that creamy, cheesy goodness.

Notes

Use block cheese and shred it yourself for the best melt.

Check the mac and cheese at 25 minutes to prevent overbaking.

Velveeta adds that signature creamy texture and flavor.