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baked mac and cheese in a glass bakeware container
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4.68 from 59 votes

Patti Labelle's Mac and Cheese Recipe

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 macaroni and cheese”.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 581kcal
Author Tanya

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
  • teaspoon freshly ground black pepper

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 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.

Nutrition

Calories: 581kcal