Patti Labelle’s Mac and Cheese


  • 1 tbs vegetable oil
  • 1 lb elbow macaroni
  • 8 tbs butter
  • 1 tbs butter
  • 1/2 cup Muenster cheese, shredded
  • 1/2 cup mild cheddar cheese, shredded
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup Monterrey jack cheese, shredded
  • 2 cups half and half
  • 1/2 lb Velveeta cheese, cubed
  • 2 eggs, lightly beaten
  • 1 tsp seasoned salt
  • 1 tsp black pepper

This is our all time favorite Mac and Cheese. It is super creamy with five different cheeses.

  • Pre-heat oven to 350 degrees.
  • Lightly butter a deep 2 and 1/2  quart baking dish.
  • Fill a large pot of water and bring to a boil.
  • Add macaroni and 1 tbs of oil.
  • Cook for about 7 minutes or until almost tender.
  • drain and return the macaroni to the pot.
  • In a small sauce pan, melt 8 tbs of the butter then stir in the macaroni.
  • In a large bowl combine all of the shredded cheeses.
  • To the macaroni, add 1 and 1/2 cups of the shredded cheeses, the half and half, the cubed Velveeta, the eggs, seasoned salt and black pepper.
  • Transfer to the prepared casserole dish and top with the remaining 1/2 cup of shredded cheese.
  • Dot with the remaining 1 tbs of the butter.
  • Bake for 30-35 minutes or until golden brown and bubbly.  
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