I love this recipe because it’s everything macaroni and cheese should be—creamy, cheesy, and perfectly baked with a golden top. The blend of cheeses gives it incredible flavor and texture, while the eggs and half-and-half make it extra luscious. It’s the ultimate comfort food that always impresses guests and brings people together at the table.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon vegetable oil 1 pound macaroni 8 tablespoons butter 1 tablespoon butter (for topping) 1/2 cup Muenster cheese, shredded 1/2 cup mild cheddar cheese, shredded 1/2 cup sharp cheddar cheese, shredded 1/2 cup Monterey Jack cheese, shredded 2 cups half-and-half 8 ounces Velveeta cheese, cubed 2 eggs, lightly beaten 1/4 teaspoon seasoning salt 1/8 teaspoon freshly ground black pepper
Directions
I start by preheating the oven to 350°F and lightly buttering a 2½-quart baking dish. Next, I bring a large pot of water to a boil and add a tablespoon of vegetable oil. I cook the macaroni for about 7 minutes, until it’s tender but not mushy. Then I drain it well and return it to the pot. In a small saucepan, I melt 8 tablespoons of butter and stir it into the cooked macaroni until coated. In a large bowl, I combine all the shredded cheeses—Muenster, mild cheddar, sharp cheddar, and Monterey Jack. I add 1½ cups of the mixed shredded cheese, the cubed Velveeta, half-and-half, eggs, seasoning salt, and pepper to the macaroni. I stir everything together until it’s rich and creamy. Then I pour the mixture into the prepared baking dish and top it with the remaining ½ cup of shredded cheese. I dot the top with the extra tablespoon of butter for added flavor and color. Finally, I bake it for 30–35 minutes, until the edges are golden and bubbling and the top is perfectly melted.
Servings and Timing
This recipe serves 8 people. Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes
Variations
Sometimes I like to add a pinch of cayenne pepper or smoked paprika for a subtle kick. For an even creamier texture, I stir in a few tablespoons of cream cheese. When I want extra crunch, I top it with toasted breadcrumbs or crushed buttery crackers before baking. I’ve also swapped some of the cheddar for gouda or provolone for a different twist.
Storage/Reheating
I store leftover macaroni and cheese in an airtight container in the refrigerator for up to 4 days. To reheat, I add a splash of milk or cream and warm it in the oven at 350°F until heated through. It can also be microwaved in short intervals, stirring between each one to maintain creaminess. For longer storage, I freeze it for up to 2 months and thaw it overnight before reheating.
FAQs
Can I make this ahead of time?
Yes, I prepare it up to the baking step, cover, and refrigerate. When I’m ready, I bake it fresh for the best texture.
What type of macaroni works best?
I like classic elbow macaroni, but shells or cavatappi also hold the sauce beautifully.
Can I use pre-shredded cheese?
I prefer shredding my own—it melts better and gives a smoother, creamier sauce.
What makes Patti LaBelle’s mac and cheese special?
The combination of multiple cheeses, eggs, and half-and-half gives it a custard-like richness that’s truly unique.
Can I use whole milk instead of half-and-half?
Yes, though it won’t be quite as creamy. Adding a bit of heavy cream helps mimic the same richness.
How can I make it spicier?
I add a dash of cayenne, red pepper flakes, or a few drops of hot sauce to the cheese mixture.
Can I use gluten-free pasta?
Yes, I use my favorite gluten-free elbow pasta and cook it just until al dente.
What can I serve with this mac and cheese?
It pairs beautifully with roasted chicken, ribs, collard greens, or a fresh salad.
Can I make it without eggs?
Yes, but the texture will be looser. The eggs help bind the ingredients for that signature custardy consistency.
Can I freeze it after baking?
Yes, I let it cool completely, wrap it tightly, and freeze for up to 2 months. It reheats well in the oven.
Conclusion
This Patti LaBelle macaroni and cheese recipe is pure comfort in every bite—rich, creamy, and baked to perfection. I love how the blend of cheeses creates layers of flavor and that irresistible gooey texture. Whether I’m serving it for Sunday dinner, a holiday feast, or a cozy family meal, it always feels like a soulful, homemade treat that everyone asks for again and again
Rich, creamy, and soulfully cheesy, this Patti LaBelle Macaroni & Cheese is the ultimate comfort food. Made with a blend of four cheeses, eggs, and half-and-half, it bakes into a luscious, golden casserole that’s pure indulgence with every bite.
Ingredients
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons butter, melted
1 tablespoon butter (for topping)
1/2 cup Muenster cheese, shredded
1/2 cup mild cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
2 cups half-and-half
8 ounces Velveeta cheese, cubed
2 eggs, lightly beaten
1/4 teaspoon seasoning salt
1/8 teaspoon freshly ground black pepper
Instructions
Preheat oven to 350°F (175°C) and lightly butter a 2½-quart baking dish.
Bring a large pot of water to a boil with 1 tablespoon vegetable oil. Add macaroni and cook for 7 minutes, until tender but not mushy. Drain and return to pot.
Stir in 8 tablespoons melted butter until pasta is evenly coated.
In a bowl, mix together shredded Muenster, mild cheddar, sharp cheddar, and Monterey Jack cheeses.
Add 1½ cups of the mixed shredded cheese, Velveeta cubes, half-and-half, eggs, seasoning salt, and pepper to the macaroni. Stir until creamy and well combined.
Pour mixture into the prepared baking dish. Top with the remaining ½ cup of shredded cheese and dot with 1 tablespoon butter.
Bake for 30–35 minutes, until golden and bubbling around the edges. Cool slightly before serving.
Notes
Add a pinch of cayenne or smoked paprika for a hint of spice.
For extra creaminess, stir in 2 tablespoons of cream cheese.
Top with toasted breadcrumbs or crushed crackers for a crispy finish.
Use freshly grated cheese for the best melting texture.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
