Originating from a highly popular cooking segment, Patti LaBelle‘s Macaroni and Cheese is a legendary recipe that has become a staple for holidays and family gatherings. Unlike standard boxed versions, this rich, decadent dish is baked to absolute perfection, yielding a crispy, golden-brown crust that gives way to an incredibly creamy, savory interior.
The Secret to Creaminess
The key to this dish’s unparalleled texture is the brilliant combination of half-and-half and Velveeta. While some traditionalists prefer to build a classic roux to thicken their cheese sauce, this recipe relies entirely on the processed cheese’s natural emulsifying salts. When melted in the oven, it creates a perfectly smooth, string-free base that seamlessly binds the other shredded cheeses together without ever becoming grainy.
Building the Cheese Blend
To balance the melting qualities of the creamy base, the recipe incorporates a carefully selected blend of freshly shredded Muenster cheese, Monterey Jack, and both mild and sharp Cheddar. The sharp cheddar adds a necessary tang and depth of flavor, while the Muenster provides a beautifully mild, buttery stretch that makes every single bite of this baked macaroni absolutely irresistible.
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Patti LaBelle’s Macaroni and Cheese
8
servings15
minutes35
minutes280
kcalIngredients
The Pasta:
1 lb macaroni
1 tbsp vegetable oil
The Cheese Blend:
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
The Sauce Base:
8 ounces Velveeta cheese, cubed
2 cups half-and-half
2 large eggs, lightly beaten
8 tbsp butter, melted
1/4 tsp seasoning salt
1/8 tsp fresh ground pepper
The Topping:
1 tbsp butter, softened
Directions
- Prep the Dish: Preheat your oven to 350°F (175°C). Lightly butter a deep 2 1/2-quart baking dish.
- Boil the Pasta: Fill a large pot with salted water and bring it to a rapid boil. Add the macaroni and the 1 tablespoon of vegetable oil. Cook for 7 minutes, or until the pasta is somewhat tender but still firm. Drain the pasta well and return it to the pot.
- Mix the Cheese Blend: In a large bowl, combine the shredded Muenster, mild Cheddar, sharp Cheddar, and Monterey Jack cheeses. Reserve 1/2 cup of this mixed shredded cheese for the topping.
- Build the Macaroni: In a small saucepan, melt the 8 tablespoons of butter and stir it directly into the cooked macaroni. To the buttered macaroni, add the remaining 1 1/2 cups of the shredded cheese blend, the half-and-half, the cubed Velveeta, the lightly beaten eggs, the seasoning salt, and the fresh ground pepper. Mix thoroughly.
- Assemble: Transfer the cheesy macaroni mixture into the prepared baking dish. Sprinkle the reserved 1/2 cup of shredded cheese evenly over the top. Dot the top of the casserole with the remaining 1 tablespoon of butter.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the edges are golden brown and bubbly. Serve hot!
Notes
- Cheese Substitutions: This recipe is incredibly flexible. Reviewers highly recommend swapping in Gruyere, Gouda, or Fontina based on your personal preferences.
- Prevent Dryness: To ensure your pasta does not soak up all the liquid and become dry during baking, make sure you do not over-boil your macaroni in step 2. It should be slightly undercooked before it goes into the oven.
- Crunchy Topping: For an added textural element, mix your reserved topping cheese with a handful of seasoned breadcrumbs or crushed butter crackers before sprinkling it over the casserole.
