Recipe Background
Patti LaBelle's Mac and Cheese offers rich, layered cheeses and a creamy texture.
Patti LaBelle’s Mac and Cheese is a comforting, cheesy embrace, perfect for gathering around the table. The mix of Muenster, cheddar, and Monterey Jack creates a layered flavor profile that both delights and satisfies. Velveeta adds a creamy, velvety undercurrent that makes this dish indulgent with every bite. The world feels a little cozier when a dish like this is on the menu.
As it bakes, an irresistible aroma fills your kitchen, hinting at golden edges and a bubbling surface. These aromas only deepen over time, inviting you to linger in anticipation. The secret to this dish lies in cooking the macaroni until just tender—this ensures it soaks up the cheese sauce without becoming mushy when baked. Watching those edges turn a warm, golden brown is your signal that deliciousness is ready to emerge.
Sharing this food means sharing more than just a meal. It’s about memories made over heaping plates as people reach for seconds. Even older adults find joy in these simple, rich flavors, creating a dish that transcends generations. Serve it hot and watch the room fill with contentment, everyone savoring a taste of something both familiar and extraordinary.
Ingredients
- 9 tablespoons butter divided, plus more for greasing the baking dish
- 1 pound macaroni
- 1 tablespoon vegetable oil
- 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 fresh ground pepper
Directions
- Preheat the oven to 350 degrees F.
- Lightly butter a deep 2 1/2-quart baking dish.
- Fill a large pot with water and bring it to a rapid boil.
- Add the macaroni and the oil to the boiling water and cook until the macaroni is somewhat tender but not quite al dente, about 7 minutes.
- Drain the pasta well then return it to the pot.
- Melt 8 tablespoons of the butter in a small saucepan.
- Stir the melted butter into the macaroni.
- In a small bowl, combine the muenster cheese, the shredded mild cheddar cheese, the shredded sharp cheddar cheese, and the shredded Monterey Jack cheese.
- To the macaroni, add 1 1/2 cups of the shredded cheese mixture, the half-and-half, the cubed Velveeta® cheese, the eggs, the seasoned salt, and the pepper.
- Transfer the macaroni mixture to the prepared casserole dish and top with the remaining 1/2 cup of the shredded cheese mixture.
- Dot the macaroni with the remaining 1 tablespoon butter.
- Bake until the edges are golden brown and bubbly, about 30-35 minutes.
- Serve hot.
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