Special occasions are synonymous with Patti LaBelle. Whether you’re grabbing one of her ready-to-eat sweet potato pies or trying her timeless fried chicken recipe, her culinary offerings come in clutch for hosts getting ready to break bread with loved ones.
Fans return year after year to LaBelle’s baked mac and cheese tutorial because it is both easy to make and a showstopper. Much of that richness comes from a single secret ingredient: Velveeta, a classic cheese dating back to 1918.
Velveeta often gets a bad rap because it is highly processed to remain shelf-stable. It rose to popularity during the Great Depression, when pantry staples were a necessity. Today, home cooks like LaBelle rely on it to add creamy textures and buttery flavors to everything from dips to casseroles to soups.
Some critics argue that Velveeta has an artificial taste. Growing up with this cheese, I found that it can actually shine (when prepared right!). In LaBelle’s mac and cheese recipe, she combines Velveeta with sharp Cheddar, Muenster, and Monterey Jack, creating layers of tangy, creamy notes. I decided to try her recipe myself to see if it lives up to its fame. Below, you’ll find my thoughts, the full recipe, and tips to make it even better at home.
How To Make Patti LaBelle’s Famous Mac and Cheese
Ashia Aubourg
I’ll be honest, when following this recipe, I had to set aside my preference for starting with a roux. There are many ways to make the saucy base for a mac and cheese, and LaBelle’s method deserves points for being quicker and simpler. You boil the pasta, then mix it with melted butter, cheese, eggs, seasonings, and half-and-half, and bake until golden and bubbly. The result is a creamy, flavorful dish that I could not stop savoring.
Patti LaBelle’s Mac and Cheese Recipe
Ingredients
1 tablespoon vegetable oil1 pound elbow macaroni9 tablespoons butter1/2 cup Muenster cheese, shredded1/2 cup mild Cheddar cheese, shredded1/2 cup sharp Cheddar cheese, shredded1/2 cup Monterey Jack, shredded2 cups half-and-half1 cup Velveeta, cut into small cubes2 large eggs, lightly beaten1/4 teaspoon seasoned salt1/8 teaspoon black pepper, freshly ground
Directions
Preheat the oven to 350 degrees F. Lightly butter a 2 1/2-quart casserole dish.Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Strain the water from the macaroni and return the pasta to the pot. Allow the macaroni to cool to room temperature.In a small saucepan, melt 8 tablespoons of the butter. Pour the melted butter over the cooled macaroni and stir to coat.In a large bowl, combine the Muenster, mild Cheddar, sharp Cheddar, and Monterey Jack cheeses.To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese mixture, the Velveeta, and the eggs. Season with salt and pepper. Stir until well combined.Transfer everything to the prepared casserole dish and sprinkle the remaining 1/2 cup shredded cheese over the top and dot with the remaining 1 tablespoon butter.Bake until the macaroni and cheese is set and bubbling around the edges, about 35 minutes.
Tips for Making Patti LaBelle’s Mac and Cheese
After trying LaBelle’s mac and cheese myself, I picked up a few tricks that help this dish turn out excellent every time. Check out the tips below and keep them handy when you give this recipe a go:
Swap the half-and-half. LaBelle relies on half-and-half for creaminess, and it definitely makes for a luxurious sauce. For a deeper flavor, try evaporated milk instead. Its slightly nutty, caramelized notes bring richer depths to mac and cheese.
Grate the Velveeta. Some mac lovers enjoy pockets of melted cheese, but I want every bite to taste smooth and gooey. If you feel the same, grate the Velveeta instead of cutting it into cubes so it melts evenly throughout the dish.
Take the seasoning a step further. This recipe leans on salt and pepper, but you can build subtly smoky, savory notes by seasoning the macaroni with 1/2 teaspoon each of paprika, Cajun seasoning, and cayenne.
Pay attention to browning. As the mac and cheese bakes and the edges start to bubble, check it every 10 minutes to monitor the color. If the top begins to crisp and darken too quickly, loosely cover the dish with aluminum foil to slow the browning.
Dining and Cooking