Patti Labelle's Macaroni and Cheese

Indulge in the ultimate comfort food with Patti LaBelle's Macaroni and Cheese, a decadent take on the classic dish that's brimming with flavor and ooey-gooey goodness. Featuring a rich blend of seven cheeses—sharp cheddar, mild cheddar, mozzarella, Monterey Jack, Velveeta, and optional Parmesan—this recipe delivers layers of creamy, melty perfection. Combined with a luscious mixture of half-and-half, evaporated milk, and eggs, the pasta is baked to golden-brown bliss with a lightly crisped cheese topping. Perfect for feeding a crowd, this soul-warming side dish is a must-have for holidays, gatherings, or any time you’re craving pure indulgence. Whether you serve it as a standalone treat or alongside roasted meats and vegetables, this baked macaroni and cheese promises to be the star of the table.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 16 oz elbow macaroni
• 8 tbsp butter
• 16 oz shredded sharp cheddar cheese
• 8 oz shredded mild cheddar cheese
• 8 oz shredded mozzarella cheese
• 8 oz shredded Monterey Jack cheese
• 8 oz Velveeta cheese, cubed
• 2 cups half-and-half
• 1 cup evaporated milk
• 2 eggs
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 0.25 cup grated Parmesan cheese (optional topping)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.

Step 2

Cook the elbow macaroni in a large pot of salted boiling water until al dente, according to package instructions. Drain thoroughly and set aside.

Step 3

While the pasta cooks, in a large saucepan or microwave-safe bowl, melt the butter until just liquid.

Step 4

In a large bowl, combine the melted butter, sharp cheddar, mild cheddar, mozzarella, Monterey Jack, and cubed Velveeta cheese. Reserve 1 cup of the cheese mixture for the topping.

Step 5

In a separate medium-sized mixing bowl, whisk together the half-and-half, evaporated milk, eggs, salt, black pepper, and paprika until thoroughly combined.

Step 6

Transfer the cooked macaroni to the greased baking dish and pour the milk mixture evenly over it. Stir gently to ensure the pasta is well coated.

Step 7

Fold in the cheese mixture (except the reserved topping amount), mixing until it is evenly distributed and begins to melt.

Step 8

Sprinkle the reserved 1 cup of cheese mixture evenly over the top of the macaroni. Optionally, sprinkle grated Parmesan cheese on top for extra flavor.

Step 9

Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

Remove the foil and bake uncovered for an additional 10 to 15 minutes, or until the top is golden brown and bubbling.

Step 11

Let the mac and cheese rest for about 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2828.5g)

Amount per serving	% Daily Value*
Calories	8619.1

Total Fat 555.7g	0%
Saturated Fat 341.1g	0%
Polyunsaturated Fat 5.4g
Cholesterol 2043.2mg	0%
Sodium 14850.7mg	0%
Total Carbohydrate 466.3g	0%
Dietary Fiber 17.6g	0%
Total Sugars 81.2g
Protein 453.0g	0%

Vitamin D 350.1IU	0%
Calcium 11147.4mg	0%
Iron 21.8mg	0%
Potassium 2607.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 20.9%

Carbs: 21.5%