Patti Labelle's Macaroni and Cheese

"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!!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Alisha S. photo by Alisha S.
photo by tinnabarrina photo by tinnabarrina
photo by Erica S. photo by Erica S.
Ready In:




  • 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.

Questions & Replies

  1. I am from Philly like miss Belle, peeps hail from NC where there was no!!! Velveeta in 1784!!!! Patti what cha doin????? ;-)
  2. I just want to say there's a whole lot of flexibility when making macaroni and cheese. You can use any cheese you like and as much as you like. For extra creamy, use soft cheeses and milk or cream. And making a roux style cheese sauce makes it even creamier. I enjoy nutmeg in my macaroni and cheese. Just do it the way you like it using recipes as a "guide."
  3. I cut out “Patti Labelle’s Macaroni and Cheese” recipe from my local paper (Richmond Times Dispatch -Nov, ‘20) that is quite different from this one. Mine has no eggs, no seasoning salt, no oil, no mild cheddar, half the butter, 1.5 C more half’n’half, more pepper, salt, and flour to make a roux. Whose recipe is authentically Patti’s?? At any rate, my question is: how do you deal with keeping Velveeta from clumping up? I hated how it wasn’t evenly distributed throughout the dish. The spots of velveeta didn’t look good either. Also, I’d like the casserole to brown on top. I was thinking of adding more Parm on top before baking. Responses appreciated to my questions!
  4. Do you melt the velveeta first or just throw it in cubed?
  5. Can I make this ahead of time and keep in fridge for 6 hours before baking?


  1. 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 a stringy 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.
  2. 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!!
  3. 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.
  4. First let me just start off by saying I am the EXPERT when it comes to mac n cheese! I've had it all and I know a great recipe when I see one! I made this last night. I did change a few things up though- I boiled my pasta in salted water. I omitted the mild cheddar and vevetta cheese. I've had enough velvetta mac and cheese and this recipe was too good to mess it up with that. Here are the cheeses I did use: Cracker Barrel sharp cheddar, Muenster, Gouda, Monterey jack, and cream cheese. And I did NOT by any means, use half a cup of each cheese!! I used more like 2 cups each, LOL! I only used half a brick of the cream cheese. These cheeses worked so well together and tasted heavenly. I used about 2 cups of heavy cream and 1 cup of milk. The end product was anything but dry! I also added some regular salt along with the season salt. This was absolutely perfection. It's definitely not calorie/fat friendly, but if you're making it for a family get-together, no body will ask for the nutrition facts before tasting it! They'll only be asking for the recipe, trust me!! My version was also great warmed up the next day. I've discovered a dangerous secret and i'm sharing it with all of you mac and cheese lovers! Enjoy!!!!
  5. 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.


  1. add some sour cream
  2. I didn't have any half and half on hand, so I substituted it with milk. I didn't have monterey jack either, so I used Muenster cheese, and just because I wanted to, I added mozzarella cheese. It was amazing!
  3. Absolutely divine! I have tried many mac and cheese recipes to date and this one is the winner, hands down. After reading previous reviews, I made a few changes--- I cooked the macaroni noodles in chicken broth so that they would be well seasoned. I switched out a few of the cheeses for my favorites--Velveeta, Colby Jack, Sharp White Cheddar, Mild Cheddar, Fontina and Smoked Gruyere. Instead of the salt, I added dried mustard seasoning. My dish was pre-made, so the next day I had to add a little more half and half as the noodles had soaked most of it up overnight. Otherwise this recipe is definitely a one dish wonder!
  4. If you are like me, you have grown up on velveeta mac n cheese...while its good, this is awesome! This is a grown up mac n cheese recipe. I tweak it by instead using extra butter and evaporated milk instead. Also unlike another reviewers comments, the extra butter makes this even better the next day! Also for extra seasoning try a few pinches of cayenne pepper to the mix :)
  5. Ms. Pattie I have always been a big fan of you, your music,what you have to offer your recipes are the greatest thing that happened for me.


What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite. Love music, (except rap) and I'm a huge Green Bay Packer Fan!
View Full Profile

Find More Recipes