I Made Patti LaBelle’s Mac and Cheese, and Her Recipe Will Not Let You Down

This recipe for Patti LaBelle mac and cheese will show you why she is such a success in the kitchen—not just on the stage and in the boardroom.

I discovered Patti LaBelle’s cooking when I made her delicious sweet potato pie. That recipe is outstanding and a huge crowd-pleaser, so I was pretty confident that her mac and cheese was a star in its own right; I was not disappointed!

How to Make Patti LaBelle’s Mac and Cheese Recipe

There are so many ways to cook elbow macaroni, but when you’re looking for a comfort food classic, adding cheese is sometimes all you need. Pick your favorite cheeses, or use the ones Patti recommends.

Ingredients

Jennifer Schwarzkopf for Taste of Home

• 1 pound large elbow macaroni
• 9 tablespoons butter, plus more for greasing the dish
• 1/2 cup each of four shredded cheeses (Patti recommends Muenster, sharp cheddar, mild cheddar and Monterrey Jack.)
• 2 cups half-and-half
• 8 ounces cheese loaf, cubed (We recommend Velveeta.)
• 2 eggs, beaten
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon freshly ground black pepper

Directions

Step 1: Prep your oven and baking dish

Preheat your oven to 350°F. While that’s preheating, thoroughly butter a 2.8 to 3 quart baking dish.

Step 2: Cook the noodles

Bring a large pot of generously salted water to a rolling boil. Cook the noodles according to package directions to ensure they are just al dente.

While the noodles are cooking, melt 8 tablespoons of butter on the stovetop or in a microwave.

Step 3: Drain and rinse the noodles

Jennifer Schwarzkopf for Taste of Home

When the noodles have reached al dente, strain immediately and run cold water over them to prevent further cooking. After rinsing, cooling and straining the noodles one more time, stir the melted butter into the pot, coating the noodles evenly.

Step 4: Mix in the cheeses

Jennifer Schwarzkopf for Taste of Home

In a separate large bowl, combine all of the shredded cheeses and gently mix well. Add 1-1/2 cups of the shredded cheese mix to the buttered noodles and mix well. Stir in the half-and-half, beaten eggs, cheese loaf cubes, salt and pepper.

Step 5: Bake the mac and cheese

Jennifer Schwarzkopf for Taste of Home

Gently pour the mac and cheese mixture into the prepared baking dish. Sprinkle the top with the remaining shredded cheese and last tablespoon of butter.

Bake the mac and cheese for about 35 to 40 minutes, until it is bubbling hot. If the top hasn’t browned, turn on the broiler for a few minutes to get a golden brown top on the mac and cheese. Let it sit for about 5 minutes before serving.

Here’s What I Thought

While the Patti LaBelle mac and cheese is not the healthiest dish in town, it is delicious.

A few things to note:

• Watch the noodles: Don’t overcook your noodles. If they cook too long, they will get mushy during their time in the oven.
• Season to your tasting: I found the recommended salt and pepper measurements to be a bit scant. As a result, taste the mixture and, if you prefer, add additional salt and pepper before baking.
• Make it cheesy: Next time, I will add a little more shredded cheese to the top as it is creamy but not overly cheesy for our Wisconsin household.
• Add some spice: Serve with a side of hot sauce to add a bit of acid and heat to balance the richness of the dish.
• Bulk it up: Consider adding grilled chicken breast or roasted broccoli on top to round out a main dish for a weeknight meal. Or, serve it with a colorful salad.

When served piping hot, the half-and-half and melted cheeses create a creamy goodness that, when mixed, coats all of the noodles. It is decadent, comforting and feels like a warm embrace.

This mac and cheese is a great Sunday meal side dish, potluck contribution or treat for a new mom and family. Make some tweaks to turn this recipe into your own hit and share it with the ones you love. Enjoy!