This mac and cheese recipe is famous and belongs to the one and only Patti Labelle. This baked macaroni and cheese is cheesy, seasoned, and delicious. Also known as “over the rainbow mac and cheese”, it’s a recipe that has been made and shared by many home cooks.
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Patti Labelle is a legend in the game when it comes to vocals but she’s also an amazing cook and baker. Having published many cookbooks, she’s chosen to share her recipes with the world. One recipe in particular that gets a lot of love is her famous mac and cheese recipe.
Patti’s recipe for baked macaroni and cheese uses the typical macaroni and cheese ingredients, like pasta, eggs, and cheese…but Patti’s recipe takes it to another level. She uses 4 kinds of cheese in addition to using Velveeta, a processed cheese product, that results in a creamy delicious sauce.
For this recipe, I stuck with Patti’s recipe for the most part with a few minor tweaks to the instructions. You can find Patti’s original recipe as published in her cookbook, Labelle Cuisine.
Ingredients for Patti’s Mac and Cheese Recipe
- Vegetable Oil – Patti adds this to the water while boiling the pasta. It’s likely that the noodles won’t stick together but I think this ingredient can be skipped.
- Elbow Macaroni – a traditional macaroni noodle used in many baked macaroni and cheese recipes.
- Butter – I used unsalted butter.
- Half-and-half – Patti uses half and half to create her creamy cheese sauce. I prefer heavy cream but half-and-half has less fat content.
- Velveeta Cheese – a processed cheese product that melts smoothly. It’s a way to get a smooth cheese sauce without making a traditional stove-top roux.
- Various cheeses – Specifically Muenster cheese, mild and sharp Cheddar cheese, and Monterey Jack cheese. I use block cheese and then shred them on my own.
- Eggs – 2 large eggs that are used as a binder. Make sure these eggs are lightly beaten.
- Seasoning – Seasoned salt and black pepper are what Patti uses in her recipe.
How to make Patti Labelle’s Mac and Cheese
Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13 baking pan and set it aside.
Gather all your ingredients. If using block cheese, shred the Muenster cheese, Cheddar cheeses, and Monterey jack cheese with a food grater or food processor. Combine the cheeses in a large bowl. Cut the Velvetta cheese into cubes with a knife. Melt the butter. Set aside.
Then prepare your elbow macaroni.
Bring 3 quarts of salted water to a boil in a large pot. Add pasta and cook according to directions on the box, about 8 minutes for al-dente noodles. Drain the noodles and add the drained noodles to a large bowl.
While the noodles are still hot, add melted butter to the noodles and stir.
Then add the half-and-half, eggs, half the shredded cheese, all of the Velveeta cheese, the seasoned salt and pepper, and stir to fully combined.
Pour this noodles mixture into the prepared baking pan. Sprinkle the top with the remaining cheese.
Bake in the preheated oven for about 30 minutes, until the edges are bubbling.
Remove and serve hot.
What’s the best pasta to use?
Elbow macaroni is the best and most cost-friendly pasta to use with this recipe. It’s thick and hearty enough to hold a cheese sauce. You can use other short kinds of pasta like cavatappi, fusilli, or even penne.
Can you make it ahead of time?
This recipe makes enough for eight servings and the leftovers, if there are any, taste amazing. Let the pasta cool before covering and refrigerating and it will keep well for up to 4 days. Reheat in the oven at 350 degrees Fahrenheit for 10 minutes or till warmed through.
If you would like to prep the mac and cheese, make the recipe as instructed but allow the cheese mixture to cool slightly before adding it to the pasta. Cover tightly with foil and refrigerate for up to 2 days before baking.
You could also use the leftovers and make delicious fried mac and cheese balls.
Can you freeze it?
Yes, you can freeze mac and cheese. Allow the mac and cheese to cool, cover and seal tightly, and freeze for up to 3 months. When ready to reheat, bake from frozen by placing the mac and cheese in a preheated oven of 350 degrees Fahrenheit and cook until heated through about 1.5-2 hours for a large 9×13 baking pan.
Suggested Modifications to Patti Labelle’s Mac and Cheese
Although this recipe is delicious as is, you can modify it a bit to make it your own. Try the following:
- Increase the amount of cheese!! If you like the ultimate cheesy recipe, try this adaptation of Patti’s baked macaroni and cheese.
- Sub the seasoned salt with creole seasoning, jerk seasoning, or cajun seasoning.
- Add protein like chicken or seafood.
- Add a breadcrumb topping for a little crunch.
There you have it, Patti Labelle’s famous mac and cheese recipe for you to try in your own home. Enjoy.
Other Patti Labelle Recipes you may Love:
Patti Labelle’s Mac and Cheese Recipe
Ingredients
- 1 pound elbow macaroni
- 8 Tablespoons unsalted butter melted
- ½ cup shredded Muenster cheese
- ½ cup shredded mild Cheddar cheese
- ½ cup shredded sharp Cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 cups half-and-half
- 2 large eggs lightly beaten
- 1 cup Velveeta, cut into small cubes
- ¼ teaspoon seasoned salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13 baking pan and set it aside.
- Combine Muenster, Cheddar cheeses, and Monterey jack in a large bowl. Set aside.
- Then prepare your elbow macaroni.
- Bring 3 quarts of salted water to a boil in a large pot. Add pasta and cook according to directions on the box, about 8 minutes for al-dente noodles. Drain the noodles and add the drained noodles to a large bowl.
- Pour melted butter over the noodles and stir into the macaroni.
- Then add the half-and-half, eggs, half the shredded cheese, all of the Velveeta cheese, the seasoned salt, and pepper to the noodles, and stir to fully combined.
- Pour this mixture into the prepared baking pan. Sprinkle the top with the remaining cheese mixture.
- Bake in the preheated oven for about 30 minutes, until the edges are bubbling. Serve hot and enjoy.
Notes
- I prefer to use block cheese and shred it myself rather than using pre-shredded cheese. Preshedded cheese generally has a caking agent that can interfere with creating a smooth sauce.
- Check on the macaroni around the 25-minute mark. If it’s hot and bubbling around the edges, take it out. Overcooking the macaroni and cheese can result in dry macaroni.
- If using weighted measurement, please note that 1/2 cup of Cheddar Cheese = 2 ounces.
Janet
Thursday 28th of March 2024
Can I prepare 2 days before baking it?
Tanya
Wednesday 10th of April 2024
Yes, you can.
Nacho
Saturday 30th of December 2023
Ummm, YESSS. Thank you. I didn’t grow up with my family making mac and cheese without a blue box. Which is fine. But I’ve had this (exact recipe if not verrrry close) on occasion and it’s perfect. Tried and failed making homemade mac and cheese for a multitude of reasons, but several include bread crumbs, bechamel, and/or mustard. I like all of those things, just not in/on Mac and cheese. Tonya, brilliant explanation of 2oz shred in 1/2 cup. This is what I will be making from here on out. Delicious immediately and doesn’t get oily when reheated. I’m so happy to have found :)
Davinah Cenou Montezuma
Saturday 6th of January 2024
Thanks so much for stopping back! Happy that tip worked out so well for you!
Tanya
Friday 5th of January 2024
Thanks so much Nacho! So happy you enjoyed the recipe.
Charlene
Monday 11th of December 2023
Made this last night. My family enjoyed it much commented that I needed more noodles than the 1 pound listed. The measurements for the cheese were mainly the same 1/2 cup 2 ounces. Unless I read this wrong, the additional 2 ounces of each of the cheeses and the additional ounces of Velvetta causes for more noodles. Definitely plan to make again with minus the “ounces” because it was overall a great dish. Did I read the measurements wrong?
Adrienne
Saturday 23rd of December 2023
@Tanya, 1/2 cup is 4 oz not 2oz which is why this is so confusing. Also, I add 1/2 cup of smoked Gouda and season the noodles. It’s perfect.
Tanya
Wednesday 13th of December 2023
Hey Charlene, you didn't read it wrong. The directions were confusing, and I've since updated the formatting to make it read more clearly. You should use only 1/2 cup of each cheese other than the Velvetta, which you will use 1 cup. 1/2 cup is equal to 2 ounces and 1 cup is equal to 8 ounces. To clear up the confusion, I've updated the recipe card and added the weighted measurement to the notes section. Thanks so much for your feedback. Can't wait to hear how it turns out for you next time.
Edith
Friday 17th of November 2023
Can you Gouda to it also?
Preesi
Monday 5th of June 2023
This is the one she used to make for Elton John in London
https://www.youtube.com/watch?v=AKBQCE9RzAw