Patti LaBelle’s Mac and Cheese is the epitome of comfort food. Known for its rich, creamy, and cheesy flavor, this dish has become a favorite for family gatherings and special occasions. The combination of sharp cheddar, mozzarella, and other cheeses creates a decadent, velvety texture that’s irresistible. What sets this recipe apart is its layers of cheese and the perfectly baked, golden top. Whether you're cooking for a holiday feast or simply craving a delicious, indulgent meal, Patti LaBelle’s Mac and Cheese will quickly become a staple in your kitchen.
Why Everyone Will Love This Recipe
This mac and cheese recipe is beloved for its creamy, cheesy goodness. The mixture of cheddar, mozzarella, and Velveeta creates a melt-in-your-mouth texture, while the half-and-half and butter add richness and depth. The top of the casserole is golden brown and slightly crispy, offering the perfect contrast to the soft and creamy interior. Patti LaBelle’s Mac and Cheese is a foolproof, crowd-pleasing dish that’s perfect for any occasion.
What Is Patti LaBelle’s Mac and Cheese?
Patti LaBelle’s Mac and Cheese is a Southern-style dish that features a combination of multiple cheeses, including sharp cheddar, mozzarella, and Velveeta, creating a rich and flavorful casserole. The macaroni is baked in a custard-like mixture of eggs, half-and-half, and seasonings, resulting in a creamy, comforting texture that’s perfect for serving at family meals or holiday dinners. The cheese forms a gooey, golden layer on top, ensuring that every bite is packed with flavor.
Cooking Tips
- Use a variety of cheeses: The blend of cheeses—sharp cheddar, mozzarella, and Velveeta—creates a deep, well-rounded flavor. Don’t skimp on these key ingredients to get that signature mac and cheese taste.
- Don’t overcook the pasta: The pasta should be cooked just until al dente since it will continue to cook as it bakes in the cheese mixture. This helps maintain the texture of the macaroni.
- Let it rest: After baking, let the mac and cheese sit for 5-10 minutes before serving. This helps it set and makes it easier to serve.
- Customize the cheese blend: Feel free to experiment with different cheese combinations. For example, you can add some gouda, Monterey Jack, or even Parmesan for extra flavor.
Frequently Asked Questions
Can I use a different type of cheese?
While the recipe calls for sharp cheddar, mozzarella, and Velveeta, you can mix it up based on your preference. Try adding some Monterey Jack for extra creaminess or Gruyère for a more nutty flavor. The key is to use cheeses that melt well.
Can I make this ahead of time?
Yes! You can prepare Patti LaBelle’s Mac and Cheese ahead of time and refrigerate it until you're ready to bake. Just be sure to cover the casserole dish with plastic wrap or foil. When you’re ready to bake, you may need to add an extra 5-10 minutes to the cooking time if it’s cold from the fridge.
How do I store leftovers?
Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at 350°F for about 10 minutes or until hot and bubbly. You can also microwave it, but the oven will help maintain the creamy texture.
Can I freeze this mac and cheese?
Yes! You can freeze Patti LaBelle’s Mac and Cheese. After preparing and letting it cool, wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight and bake it at 350°F for about 20-25 minutes.
Can I add more seasoning or spice?
Absolutely! If you like a bit of heat, add some cayenne pepper or hot sauce to the cheese mixture. You can also enhance the flavor with a pinch of smoked paprika, garlic powder, or onion powder for extra depth.
How to Store
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months, but it’s best enjoyed within the first few weeks for optimal texture and flavor.
How to Freeze
To freeze, allow the mac and cheese to cool completely. Wrap it tightly in plastic wrap and foil, and store it in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before baking it again at 350°F for 20-25 minutes.
Ingredients
- 1 tablespoon vegetable oil
- 1 lb macaroni
- 8 tablespoons butter
- 1 tablespoon butter
- 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, cubed
- 2 eggs, lightly beaten
- ¼ teaspoon seasoning salt
- ⅛ teaspoon freshly ground pepper
Step-by-Step Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly butter a 2 ½-quart deep baking dish.
- Cook the pasta: Bring a large pot of water to a rapid boil. Add macaroni and 1 tablespoon of vegetable oil to the boiling water. Cook the pasta for about 7 minutes until somewhat tender, then drain well and return to the pot.
- Melt the butter: In a small saucepan, melt 8 tablespoons of butter. Stir the melted butter into the cooked macaroni.
- Prepare the cheese mixture: In a large bowl, combine the muenster, cheddar, sharp cheddar, Monterey Jack, Velveeta, eggs, half-and-half, seasoning salt, and pepper. Stir to combine.
- Assemble the dish: Add the cheese mixture to the macaroni, stirring to coat the pasta evenly.
- Bake: Transfer the mixture into the prepared baking dish and top with the remaining shredded cheese. Dot with the remaining 1 tablespoon of butter. Bake for 30-35 minutes, or until the edges are golden brown and bubbly.
- Serve: Let the mac and cheese cool slightly before serving. Enjoy hot and creamy with your favorite sides!
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