Patti LaBelle Mac and Cheese (Five-Cheese Bake)

Patti LaBelle Mac and Cheese

This Patti LaBelle-style mac and cheese bakes five cheeses into elbow macaroni for a creamy, scoopable casserole with a patchy golden-brown top. The pasta gets a short boil so it can finish cooking in the half-and-half and egg mixture without becoming too soft. A cup of shredded cheese goes on top to brown; there are no breadcrumbs or herbs.

Serve it warm as a side dish or alongside a simple green salad.

Ingredients for Patti LaBelle Mac and Cheese

• 1 pound dry elbow macaroni (about 450g)
• 6 tablespoons unsalted butter, divided (85g)
• 1 cup shredded Muenster cheese, about 4 ounces (115g)
• 1 cup shredded mild cheddar cheese, about 4 ounces (115g)
• 1 cup shredded sharp cheddar cheese, about 4 ounces (115g)
• 1 cup shredded Monterey Jack cheese, about 4 ounces (115g)
• 8 ounces Velveeta, cut into small cubes (225g)
• 2 cups half-and-half
• 2 large eggs
• 1 teaspoon seasoned salt, or to taste
• 1/2 teaspoon freshly ground black pepper

Yield: 10–12 side-dish servings. Use a deep 9-by-13-inch baking dish with at least 3 1/2- to 4-quart usable capacity. Dish depths vary; if yours cannot hold the mixture with room for bubbling, divide it between dishes rather than filling one to the rim.

How to Make Patti LaBelle Mac and Cheese

1. Prepare the oven and dish: Preheat the oven to 350°F (175°C). Coat the baking dish with 1 tablespoon of the butter. Bring a large pot of salted water to a boil.
2. Prepare the cheese and dairy: Combine the Muenster, both cheddars, and Monterey Jack. Reserve about 1 cup of the mixed shreds for the top. In a large bowl, whisk the eggs into the cool half-and-half with the seasoned salt and pepper.
3. Partially cook the macaroni: Boil the elbows for about 7 minutes, stirring occasionally. They should bend easily but still feel firm when bitten. Drain thoroughly, return to the pot, and toss with 4 tablespoons of the butter.
4. Combine the filling: Let the buttered pasta stand for a few minutes until it is no longer piping hot. Stir in the shredded cheese reserved for the interior and all the Velveeta cubes. Add the egg-and-half-and-half mixture and stir until evenly distributed.
5. Top and bake: Transfer the mixture to the prepared dish without packing it down. Scatter the reserved shredded cheese over the surface and dot with the remaining 1 tablespoon butter. Bake uncovered for approximately 30–40 minutes, beginning to check at 30 minutes. The edges should bubble, the top should have golden-brown patches, and the center should be hot and set rather than visibly liquid. If using a thermometer, check that the center reaches at least 160°F (70°C).
6. Rest and serve: Let the casserole rest for about 10 minutes, then scoop loose servings with some browned cheese on each portion.

How Firm Should the Macaroni Be Before Baking?

Start checking the elbows around 7 minutes, but go by texture rather than the clock alone; pasta sizes and package directions vary. The elbows should be flexible with a little firmness left when bitten. Fully cooked macaroni can become too soft during the bake.

Which Cheeses Go Inside and on Top?

Most of the four shredded cheeses and all the Velveeta cubes go into the pasta. The reserved cup of mixed shreds melts into the browned top. This casserole has no crumb coating; for a different baked version with one, see this baked Velveeta mac and cheese.

How to Keep the Center Creamy

Whisking the eggs into cool half-and-half and letting the buttered pasta cool briefly before combining them helps prevent visible bits of cooked egg. Drain the pasta well, too, so cooking water does not dilute the mixture.

A deeper dish can take longer to heat through. Do not remove the casserole just because the top has browned: check that the center is hot and no longer visibly liquid. Once it is set and the edges are bubbling, avoid baking it until the pasta looks dry.

Storing and Reheating Leftovers

Refrigerate leftovers promptly in a covered container for up to 3–4 days. Reheat covered with a small splash of milk or half-and-half until hot throughout; leftovers should reach 165°F (75°C). The top will lose some of its freshly browned texture.

You can assemble the casserole and refrigerate it briefly before baking, but chilled pasta may absorb some liquid and the center may take longer to heat through. There is no established make-ahead baking time for this version, so use the doneness cues above. Freezing is not preferred because thawing may change the egg-and-dairy texture.

Nutrition

Approximate nutrition per serving, based on 12 side-dish servings: 450 calories, 20g protein, 28g fat, and 33g carbohydrates. Approximate values per 100g of prepared mac and cheese: 225 calories, 10g protein, 14g fat, and 17g carbohydrates. Values vary with the cheeses used, cooked weight, and portion size.