If you’re looking for the best mac and cheese recipe you’ve ever tasted, then Patti Labelle’s mac and cheese is the recipe you have to try! Patti Labelle makes baked over the rainbow mac and cheese with 4 freshly grated cheeses and cubes of Velveeta for the perfect flavor and creamy, cheesy texture.
Patti Labelle Mac and Cheese
If you haven’t tried Patti Labelle’s mac and cheese yet, you don’t know what you’re missing. This recipe is one of her most famous ones, and I can’t get over how tasty it is! Patti Labelle over the rainbow mac and cheese is sure to be a family favorite in your home in no time.
It’s made with a combination of 4 freshly grated cheeses, which blend together to make the most incredible layered cheesy flavor. The mixture of Muenster, mild cheddar, sharp cheddar, and Monterey Jack make this dish a cheese lover’s dream. Cubes of Velveeta cheese are also added in to create pockets of creamy, melty, cheesy goodness. The overall flavor is so creamy, so cheesy, and it’s really the ultimate comfort food.
This cheesy combination is mixed with cream and eggs, then baked with elbow macaroni. It comes out golden brown with a beautiful and delicious crust. It has a rich and thick consistency that had everyone in my family asking for seconds!
Whether you’re looking for a comforting weeknight dinner, a dish to impress at your next potluck, the perfect Thanksgiving or Christmas side dish, or just a way to level up your mac and cheese game, I have no doubt that this Patti Labelle baked mac and cheese recipe is perfect for you!
Vegetable Oil: You can add vegetable oil into the water while the pasta is boiling to keep the noodles from sticking together, but this is an ingredient that you can skip if you prefer.
Elbow Macaroni: This is the traditional pasta used for mac and cheese recipes because its shape is perfect for holding onto the cheese sauce.
Butter: Butter adds richness and depth to the cheese sauce, and helps to create a beautiful golden and crispy crust while baking.
Half-and-Half: Half-and-half is the liquid used to make this sauce rich and creamy. It makes the sauce much creamier and flavorful than milk would.
Muenster Cheese, Mild Cheddar, Sharp Cheddar, Monterey Jack Blend: These four cheeses each add a distinct flavor to the sauce. Make sure to use freshly shredded cheeses because pre-grated cheeses are coated in an anti-caking agent that prevents the cheese from melting smoothly and can give the dish a gritty texture.
Velveeta Cheese: This is a processed cheese that provides a smooth, creamy consistency when it melts, so there’s no need to use a roux. I recommend using the block Velveeta and not the slices for the best flavor.
Eggs: Eggs are the binding agent in this mac and cheese dish. Make sure to lightly beat them so they mix evenly throughout the dish.
Seasoning Salt, Fresh Ground Pepper: These simple seasonings bring out the flavors of the cheeses without overpowering them.
How To Make Patti Labelle Mac and Cheese
Get things started: Start by preheating the oven and filling a large pot with salted water with a bit of vegetable oil. Bring it to a boil and cook your macaroni until al dente. (See the recipe card below for the full printable instructions.)
Prepare the cheeses: Melt butter in a small sauce pan. While melting combine your shredded cheeses in a bowl and cube the Velveeta cheese.
Prepare the macaroni: Drain the cooked macaroni and add it back to the pot. Coat it in the melted butter then add the mixed shredded cheeses, cream, Velveeta, beaten eggs, and your seasonings.
Mix together: Mix it all together until it’s well combined.
Prepare the baking dish: Generously grease a casserole dish with butter to prevent the macaroni from sticking and to give it a golden crust. Pour in the mac and cheese and spread it out evenly.
Finish it off: Sprinkle the rest of your shredded cheese on top then place small dabs of butter over the surface. Bake in the preheated oven until it’s golden brown and bubbly. See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc.
- Always grate your cheese from a block for the best texture and flavor.
- Don’t overcook your pasta. It should be cooked to just al dente because it will continue to cook in the oven.
- Allow the mac and cheese to rest for a few minutes after baking. This will make it easier to serve and give the flavors a chance to settle.
How Does Patti Labelle Make Mac And Cheese?
Patti Labelle’s mac and cheese is made of a variety of different cheeses that includes Muenster, mild and sharp cheddar, Monterey Jack, and Velveeta. It’s mixed with beaten eggs, cream and a simple seasoning of salt and pepper.
Is Patti Labelle Mac And Cheese Good?
Oh, you bet it is! Patti Labelle’s Mac and Cheese is one of her famous recipes and a dream come true for cheese lovers. It’s creamy, rich, and full of cheesy goodness. Straight up comfort food at its best!
What Are The 3 Best Cheeses For Mac And Cheese?
Sharp cheddar is the most common choice for mac and cheese along with parmesan cheese and gruyere. This Pattie Labelle recipe uses a combination of cheddars, Monterey Jack, and Muenster. All these cheeses add a unique flavor and each have a great texture when they’re melted.
Can You Make Patti Labelle’s Mac And Cheese Ahead Of Time?
Absolutely! You can assemble the mac and cheese the day before. Just prepare the mac and cheese up until the final baking step and cover the casserole dish tightly with plastic wrap. When ready to bake, just remove the plastic wrap and pop it in the oven at 350F. Just remember, add a few extra minutes to the baking time as you’re starting with a cold dish.
Can You Freeze Mac And Cheese?
Yes, you can freeze it both before or after baking. If you want to freeze it after baking, just be sure to let it cool completely first. Freeze it in a disposable casserole dish and cover it tightly with both plastic wrap and aluminum foil. It can be frozen for up to two months.
When you’re ready to eat, you can go straight from the freezer to the oven. Just remove the plastic wrap and cover it again with aluminum foil and bake at 375F for an hour, then uncover it and bake until it’s golden brown and heated through.
What Can I Serve With This Macaroni Bake?
This macaroni bake is a hearty dish that can stand on its own, but it also pairs perfectly with a salad or steamed broccoli. You could also serve the mac and cheese as a side dish with grilled chicken or a juicy air fryer steak.
Can I Use a Different Type of Pasta?
Of course! While traditional mac and cheese recipes call for elbow macaroni because they coat so well in the sauce, you can also try other hollow pasta shapes. Shells, penne or rigatoni would be a great substitution.
Is this Recipe Kid-Friendly?
Absolutely! Kids normally love mac and cheese and this recipe is no exception. This is a great way to serve a family-friendly meal that adults will love too. Plus, it’s easy to make and can be prepared ahead of time, making it a winner for busy weeknight dinners.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our other pasta recipes. Some reader favorites are:
- Baked Mac and Cheese with Velveeta
- Instant Pot Mac and Cheese
- Paula Deen Mac and Cheese
- Paula Deen Crockpot Mac and Cheese
- Pioneer Woman Mac and Cheese
- Crockpot Mac and Cheese Recipe
- Velveeta Mac and Cheese
- How to Make Kraft Mac and Cheese Better
- Mac and Cheese without Milk
- 1 Tablespoon vegetable oil
- 1 pound elbow macaroni
- 9 Tablespoons butter, divided
- 1/2 cup freshly shredded Muenster cheese
- 1/2 cup freshly shredded mild cheddar cheese
- 1/2 cup freshly shredded sharp cheddar cheese
- 1/2 cup freshly shredded Monterey Jack cheese
- 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
- Preheat your oven to 350F. Use butter to lightly grease a deep 2 1/2-quart baking dish, then set it aside.
- Bring a large pot of salted water to a rolling boil. Add the macaroni and vegetable oil to the boiling water. Cook the macaroni according to the package instructions until it’s al dente, which should take about 7-8 minutes. Drain the macaroni in a colander and return it to the pot.
- Melt 8 Tablespoons of butter in a small saucepan. Pour the melted butter over the cooked macaroni and mix well.
- Combine the shredded Muenster, mild cheddar, sharp cheddar, and Monterey Jack cheeses in a bowl.
- Add 1 1/2 cups of the mixed shredded cheeses to the macaroni. Mix in the half-and-half, Velveeta, eggs, seasoning salt, and pepper. Stir everything together until well combined.
- Pour the macaroni mixture into the buttered baking dish. Evenly sprinkle the rest of the shredded cheese on top of the macaroni. Place small pieces of the remaining butter on top of the pasta.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the edges turn golden brown and the cheese is bubbly. Allow the dish to cool for a few minutes before serving.
- Add a pinch of paprika or a splash of hot sauce to the macaroni mixture in step 5 for an extra burst of flavor.
- For a more filling dish, mix in cooked, crumbled bacon or diced ham to the macaroni mixture.
- Keep any leftover macaroni in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the macaroni in a 350F oven for 10-15 minutes, or until heated through.
Amount Per Serving: Calories: 632Total Fat: 38.5gCarbohydrates: 48.7gFiber: 1.7gSugar: 7.3gProtein: 22.7g
Nutrition information isn’t always accurate.
I hope you and your family love this ultimate cheesy comfort food just as much as we do! Patti Labelle Mac and Cheese really is mac and cheese at its best.