Patti Labelle’s Macaroni and Cheese

  • Prep Time: 15 mins
  • Total Time: 50 mins
  • Servings: 8
  • About This Recipe

    “Got this off of the “Good Morning America” website after I saw her cook this on the show. This is the best macaroni and cheese I have ever tasted!!”

    Ingredients

  • 1tablespoonvegetable oil
  • 1lbmacaroni
  • 8tablespoonsbutter
  • 1tablespoonbutter
  • 1/2 cupmuenster cheese, shredded
  • 1/2 cupmild cheddar cheese, shredded
  • 1/2 cupsharp cheddar cheese, shredded
  • 1/2 cupmonterey jack cheese, shredded
  • 2cupshalf-and-half
  • 8ouncesVelveeta cheese, cubed
  • 2eggs, lightly beaten
  • 1/4 teaspoonseasoning salt
  • 1/8 teaspoonfresh ground pepper
  • Directions

  • Preheat oven to 350.
  • Lightly butter a deep 2 1/2 quart baking dish.
  • Fill a large pot with water and bring to a rapid boil.
  • Add macaroni and the 1 TB oil.
  • Cook for 7 minutes, or until somewhat tender.
  • Drain well, and return to the pot.
  • Meanwhile, in a small saucepan, melt 8 TB of the butter.
  • Stir into macaroni.
  • In a large bowl, combine all of the shredded cheeses.
  • To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.
  • Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
  • Dot with remaining 1 TB of the butter.
  • Bake for 30-35 minutes or until the edges are golden brown and bubbly.
  • Serve hot.
  • Serves 8.
  • Reviews

  • “This was good Mac and Cheese.My girls ate it right up.I really like my mac and cheese to be a creamier though.This was very cheesy,but astringy cheesy and I would have left out some of the butter had I known it was going to be so rich.It did have a good taste.Be sure to use the sharp cheddar.It really adds a zing.”

  • “I have been making macaroni & Cheese casseroles for over 15 years!This is the absolute best recipe I have ever come across!My entire family enjoyed it!You can’t go wrong with this recipe!!”

  • “It is good and the whole family liked it.We also like ours to be creamier, so even though I added a little extra half&half, I will add even more the next time.After 30 minutes of baking it was a little too dry for our taste, but definately good and a keeper.Thanks for posting.”

  • “This is one of the best macaroni and cheese recipes I have ever had. What a great combination of cheeses! Very rich and full of flavor as I really liked the addition of seasoned salt. I added some seasoned bread crumbs on the top for a crunchy crust, but that’s just a personal preference.”

  • “I printed this recipe out after seeing it made on Oprah. When finding it posted on Recipezaar, it had omitted the 1/2 cup shredded mild Cheddar cheese which was in the origial recipe. This is a true winner to bring to a pot luck-but be ready to get invited to many more after they taste it!”

  • “My husband and I loved it; but my kids (believe it or not) prefer the ol’ box mac and cheese to this. It wasn’t as good when it was re-heated the next day; so because of this when I make it for my husband and me again I will cut the recipe in half so there won’t be leftovers.”

  • “This is a real winner.I’ll definitely make it again.”

  • “Awesome recipe!! I used milk instead of half and half to cut down on fat and it was just delicous.Everyone at my dinner party raved over it.”

  • “Just wanted to tell you Yopper that this was outstanding!!I did add alot more cheese than what the recipe called for but we like cheese alot.It turned out just perfect and tasted even better.THANKS”

  • “Due to what other’s had said I added 1/4 more teaspoon of seasoning salt. Other than that I did exactly as the recipe said. It is an amazing recipe. The complaints that I have seen on here about the cheese curdleing comes from boiling the macaroni too long. It needs to be really super aldente in order to still be able to absorb the moisture of the ingredients. Rave reviews from me though!”

  • “I love Patti, but this mac and cheese was way over the rainbow for me. It was way too rich, too dry and definitely too bland. Just because it has a lot of cheese doesn’t make it good which is what I found out about this recipe. Actually a good sharp and monterey or mozerrella is good enough to me. This recipe needed more seasoning. I think that the macaroni noodles should always be cooked al dente in salted water. This method ususally works out the best to me for any pasta to be cooked.So I will still be making mine with without the expense of all the extra cheeses. Also, I hate velvetta in mac and cheese. However, cream of cheddar soup is very good to me in mac and cheese and doesn’t taste as artificial as velvetta does. I gave this a 3 only because it wasn’t awful.”

  • “Fabulous!Instead of buying all those different cheeses I used 2 cups Mexican cheese blend and the Velveeta……..I also used canned evaporated milk in place of half and half and it was delicious.”

  • “This was delicious! I’ve never made mac and cheese with the eggs in it before and I’m so glad I tried this recipe. I did add a bit more salt as others suggested. I also only used the sharp cheeses (l cup of each) and Velveeta. I’m making it a day ahead of time and hope that it reheats well in the crock pot on low. Thanks for posting this recipe. It was well worth trying and I’m sure I’ll be making it again!! This is a keeper!Note:I did reheat it the next day in the crockpot on low.I was unsure if it work well because it was a solid block after being in the fridge over night.But after warming up and with a few stirs all was well!!There wasn’t a bite of it left and I had doubled the recipe for a family gathering!!So I’d say that at least 20 people or more would give this recipe 5 stars…just on this one use!!!”

  • “Made this for a group of friends.It was very good and I will make it again but it needs salt.That little 1/4 tsp of seasoning salt just wasn’t enough.This is now my favority mac and cheese recipe.”

  • “being a mac and cheese connoisseur i am always willing to try a new recipe. i followed this recipe to a T (even with the velveeta which i was hesitant about) and it turned out quite nicely. taste is definitely along the lines of stouffer’s – a comfort M&CPros: Much less time-intensive than the Martha Stewart M&C recipe – you can make this in one pan on the stovetopCons: some may think this is a bit bland – will add more seasoning salt next time. also missing a crispy bread crust on top which i would also add”

  • “After reading some revies that this mac was bland,I really wanted to make it.With all that cheese how could it be bland?!Well, it is.I will not make this again.I am hunting for the best mac and cheese and have made many.This one is towards the bottom of the list.Try another for sure unless you like air.”

  • “Good recipe.I used gluten free rice pasta.I can’t eat cow’s milk products, so I used 1 c. goat’s milk chedder, 1 c. hard rosemary goat’s milk chedder, and 8 oz soft goat cheese instead of velveeta.Turned out quite tasty and no problems re-heating the next day.”

  • “This was really good! Made it with gluten-free macaroni and it worked well. The only changes I would make would be to cut the Velveeta into much smaller chunks so it gets more evenly distributed and also to add more seasoning salt.”

  • “I made this the other night, but had to put my own spin on it. Added mozzarella and Parmesan cheese. I topped it with crispy bacon, and crushed croutons. It was absolutely delicious.”

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