Patti LaBelle’s Mac and Cheese (The Creamy Original Recipe)
Patti LaBelle’s mac and cheese is the one people crowd around at potlucks and holidays, and once you taste the custardy center and crunchy breadcrumb top, you get why. It lands somewhere between a classic baked mac and a rich cheese casserole, with a mix of cheeses that stays smooth instead of gritty.
The recipe comes together with a few simple steps and no fancy techniques. You get a golden pan of pasta that holds its shape when you scoop it, but still pulls apart into long, cheesy strands.
Why This Mac and Cheese Works
The combination of processed cheese and shredded sharp cheddar does two things. Velveeta melts into a glossy sauce that never breaks, while the cheddar and Monterey Jack bring real cheese flavor that doesn’t get lost after baking.
Eggs and whole milk turn the sauce into a soft custard as it bakes, so the noodles are suspended in richness instead of sitting in a greasy puddle. A buttery breadcrumb layer on top adds a crunch that cuts through the creaminess.
It reheats beautifully, too. A leftover square holds together and tastes almost as good as the first day.
Ingredients
- 1 lb elbow macaroni: any small pasta works, shells or cavatappi included
- 4 tbsp unsalted butter, plus more for the dish: divided for sauce and breadcrumbs
- 8 oz Velveeta, cubed: the key to a smooth, creamy base
- 8 oz sharp cheddar, shredded: grate your own so it melts clean
- 4 oz Monterey Jack, shredded: adds mild, creamy melt
- 2 cups whole milk: low-fat will make the custard thinner
- 2 large eggs, at room temperature: prevents curdling when you add hot pasta
- 1/2 tsp kosher salt: adjust if your cheddar is very salty
- 1/4 tsp black pepper: a gentle warmth, not a spicy kick
- 3/4 cup plain breadcrumbs: panko or crushed crackers both work
Variations / Substitutions
- Swap the Monterey Jack: pepper Jack adds a mild bite, white cheddar keeps it extra sharp, or just use more sharp cheddar.
- Dairy-free: use plant-based butter, dairy-free cheddar shreds, oat milk, and skip the Velveeta (the sauce won’t be as glossy but still works). Omit eggs or use a flax egg if needed.
- Spice it up: a pinch of cayenne or a few dashes of hot sauce in the cheese sauce warms without overwhelming.
- Gluten-free: use a gluten-free pasta and gluten-free breadcrumbs; the rest of the recipe stays the same.
- Extra crunch: swap half the breadcrumbs for crushed butter crackers or toss the crumbs with a little grated parmesan.
For a stovetop version that comes together in one pot, try my Quick Stovetop Cheddar Mac.
How To Make Patti LaBelle’s Mac and Cheese
Step 1: Cook the Pasta
Preheat the oven to 350°F (175°C) and butter a 9 by 13 inch baking dish. Bring a large pot of salted water to a boil and cook the 1 lb pasta until it’s just a little firmer than al dente, about 6 to 7 minutes. The noodles will continue to soften as they bake in the custard, so you want them with a touch of bite now.
Drain the pasta and return it to the pot off the heat. The residual steam will keep it from sticking while you make the sauce.
Step 2: Melt the Cheeses and Milk
In a large saucepan over medium heat, melt the 4 tbsp butter. Add the cubed Velveeta and stir often until it’s fully melted and smooth, about 3 to 4 minutes. Slowly pour in the 2 cups whole milk while whisking, then add the shredded cheddar and Monterey Jack in handfuls, stirring until each addition melts before adding more.
The sauce should look glossy and coat the back of a spoon before you take it off the heat. Don’t let it boil hard or the cheese can separate, keep it at a gentle bubble.
Step 3: Combine the Pasta and Egg Mixture
In a small bowl, whisk the 2 eggs with a couple spoonfuls of the warm cheese sauce to temper them. This step keeps the eggs from scrambling when they hit the hot pasta. Pour the egg mixture into the pot with the drained macaroni and stir well, then add the cheese sauce along with the 1/2 tsp salt and 1/4 tsp pepper. Fold everything until each noodle is coated.
At this point the mixture will look very loose, more liquid than pasta. That is exactly what you want. The eggs and milk will set as it bakes into a creamy custard.
Step 4: Top with Buttery Breadcrumbs
Scrape the macaroni into the buttered baking dish and spread it into an even layer. Mix the 3/4 cup breadcrumbs with a tablespoon or two of melted butter (or the butter left in the saucepan if any remains) until they look like damp sand. Scatter the crumbs evenly over the top.
For deeper browning, you can dot the surface with a few extra small pieces of butter. The crumbs will trap the heat and turn crispy while the casserole bakes.
Step 5: Bake Until Golden and Bubbly
Bake for 30 to 35 minutes, until the edges are bubbling and the breadcrumb topping is deep golden brown. The center should have a slight jiggle but not look liquid. Let the dish rest on the counter for about 5 minutes so the custard can finish setting before you scoop.
Serve it hot, pulling up big spoonfuls where the creamy middle meets the crunchy top. Seconds are basically unavoidable.
Tips for the Creamiest Mac and Cheese
- Use all room temperature ingredients for the custard.: Cold eggs or milk can cause the cheese to thicken too fast and turn grainy. Pull them out 30 minutes ahead.
- Grate the cheddar and Jack yourself.: Pre-shredded cheese often has a starch coating that keeps the sauce from melting into a silky texture.
- Undercook the pasta by a full minute.: It will finish in the oven, and this way the noodles don’t turn mushy.
- Let it rest before serving.: The 5-minute pause helps the custard set so slices hold together without becoming dry.
Bake times by dish size:
| Dish size | Material | Time (at 350°F) |
|---|---|---|
| 9×13 inch | Metal or glass | 30-35 mins |
| 8×8 inch (deeper) | Glass or ceramic | 40-45 mins |
| 10-inch cast iron | Cast iron | 28-32 mins |
Storing and Reheating Leftovers
- Refrigerate: Cool the mac and cheese fully, then cover tightly and store for up to 4 days. The top will soften but the flavor stays.
- Reheating: Warm individual portions in the microwave with a splash of milk to loosen the sauce. For a whole dish, cover with foil and reheat at 325°F (160°C) for 15 to 20 minutes, then uncover for the last 5 if you want to recrisp the breadcrumbs.
- Serve cold: This one doesn’t work cold. The cheese and custard firm up too much.
What Goes Well With Patti LaBelle’s Mac and Cheese
A scoop of this mac and cheese is rich enough to stand next to crispy fried chicken, where the salty, crunchy skin balances the creamy interior. It also pairs well with collard greens cooked with a little smoked turkey, the slight bitterness cutting through the cheese. For a quick weeknight, serve it alongside brown-sugar glazed meatloaf.
Frequently Asked Questions
Can I make this without Velveeta?
Yes, but the sauce will lose its glossy stability. You can replace it with 8 oz of American cheese slices or a little cream cheese plus extra cheddar, though the texture won’t be quite the same.
Can I assemble it ahead and bake later?
You can. Prepare through Step 4, cover, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the bake time since you’re starting cold.
What if I don’t want the egg custard?
Leave out the eggs and reduce the milk to 1 1/2 cups. The result will be a looser, more traditional baked mac that’s still plenty creamy.
Can I freeze leftovers?
Yes. Wrap individual squares tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
Patti LaBelle Mac and Cheese Recipe
Ingredients
Method
- Heat oven to 350°F (175°C) and butter a 9×13 inch baking dish. Cook macaroni in salted boiling water until just firmer than al dente, about 6-7 minutes. Drain and return to the pot off heat.
- In a saucepan over medium heat, melt 4 tbsp butter. Stir in Velveeta until smooth, then whisk in milk gradually. Add cheddar and Monterey Jack in handfuls, stirring until fully melted and glossy.
- In a small bowl, whisk eggs with a few spoonfuls of warm cheese sauce. Pour into the pasta along with remaining sauce, salt, and pepper; fold to coat.
- Transfer to the prepared dish. Mix breadcrumbs with a little melted butter, then scatter on top.
- Bake 30-35 minutes until golden and bubbly. Let rest 5 minutes, then serve hot.
