Patti Labelle Mac and Cheese Recipe

It takes less than an hour to prepare this Patti Labelle mac and cheese dish. It’s comfort cuisine at its finest and tastes fantastic!

Prep: 15 mins

Cook: 50 mins

Total: 1 hr 5 mins

Serves: 1people

Ingredients

• 1 tbsp vegetable oil
• 1 lb macaroni
• 8 tbsp butter
• 1 tbsp butter
• 2 cup half-and-half
• ¼ tsp seasoning salt
• 2 eggs, lightly beaten
• ⅛ tsp fresh ground pepper
• 8 fl oz Velveeta cheese, cubed
• ½ cup muenster cheese, shredded
• ½ cup mild cheddar cheese, shredded
• ½ cup sharp cheddar cheese, shredded
• ½ cup monterey jack cheese, shredded

Instructions

1. Set oven temperature to 350°C.
2. Grease a deep 2½-quart baking dish with light butter.
3. Pour water into a big pot and quickly bring it to a boil.
4. Add the one tablespoon of oil and the macaroni.
5. Simmer for 7 minutes, or just until softened somewhat.
6. After a thorough drain, replenish the pot.
7. Meanwhile, melt eight tablespoons of butter in a small pot.
8. Add to macaroni and stir.
9. Put all of the cheeses that have been shredded into a big bowl.
10. Add 1½ cups of shredded cheeses, half-and-half, cubed cheese, eggs, and seasoned salt and pepper to the macaroni.
11. Place in the ready-made casserole dish and sprinkle the remaining ½ cup of shredded cheese on top.
12. Add a dollop of the leftover 1 tablespoon butter.
13. Bake for 30 to 35 minutes or until the edges are golden brown and bubbly.
14. Serve hot.

Nutrition

• Sugar: 25g
• Calcium: 3627mg
• Calories: 3777kcal
• Carbohydrates: 193g
• Cholesterol: 829mg
• Fat: 266g
• Fiber: 8g
• Iron: 6mg
• Monounsaturated Fat: 90g
• Polyunsaturated Fat: 33g
• Potassium: 2052mg
• Protein: 154g
• Saturated Fat: 121g
• Sodium: 7209mg
• Trans Fat: 1g
• Vitamin A: 11157IU
• Vitamin C: 5mg

Patti Labelle’s Mac and Cheese Recipe

Patti Labelle is the sole owner of this renowned mac and cheese recipe. Cheesy, seasoned, and incredibly tasty is this baked macaroni and cheese. This recipe, which is also called “over the rainbow mac and cheese,” has been prepared and shared by numerous home cooks.

Not only is Patti Labelle an incredible vocalist but she is also a fantastic baker and cook. Having released numerous cookbooks, she has made the decision to make her recipes publicly available. Her renowned mac and cheese dish is one that is particularly well-liked.

Pasta, eggs, and cheese are the standard macaroni and cheese ingredients in Patti’s recipe for baked macaroni and cheese.However, Patti’s recipe elevates it to a new level. In addition to utilising Velveeta, a manufactured cheese product, she combines four different types of cheese to create a creamy, delectable sauce.

With a few little adjustments to the directions, I mostly followed Patti’s recipe for this dish. Patti’s cookbook, Labelle Cuisine, has her original recipe available.

Ingredients

• When the pasta is boiling, Patti adds the vegetable oil to the water. The noodles might not cling together, so you can probably omit this item.
• Traditional macaroni noodles called elbow macaroni are utilized in a lot of baked macaroni and cheese recipes.
• I used unsalted butter for this.
• Half-and-half: Patti makes her creamy cheese sauce using a combination of half and half. Even though half-and-half has less fat, I still prefer heavy cream.
• A processed cheese product that melts gently is called Velveeta cheese. It’s a substitute for preparing the conventional stovetop roux that yields a silky cheese sauce.
• A variety of cheeses, particularly Monterey Jack, mild and sharp Cheddar, and Muenster cheese. I shred them by hand after using block cheese.
• Two huge eggs are utilized as a binder. Make sure you beat these eggs just a little bit.
• Seasoning: Patti uses black pepper and seasoned salt in her recipe.

How to make Patti Labelle’s Mac and Cheese

1. Set the oven’s temperature to 350 degrees. Grease and put aside a 9 x 13 baking pan.
2. assemble all of the materials. If you’re using block cheese, use a food processor or food grater to shred the Monterey jack, Cheddar, and Muenster cheeses. In a big basin, mix the cheeses together. Using a knife, cut the Velvetta cheese into cubes. Heat up the butter. Put aside.
3. Next, get your elbow macaroni ready.
4. In a big pot, bring 3 quarts of salted water to a boil. After adding the pasta, cook it as per the package’s instructions, which call for 8 minutes for al dente noodles. After the noodles are drained, transfer them to a sizable bowl.
5. Add melted butter to the noodles and toss while they’re still hot.
6. Next, incorporate the eggs, half of the shredded cheese, all of the Velveeta cheese, half of the half-and-half, seasoned salt, and pepper, mixing thoroughly.
7. Fill the baking pan that has been prepared with this noodle mixture. Top with the remaining cheese, if desired.
8. Bake in the preheated oven for about 30 minutes, until the edges are bubbling. 
9. Remove and serve hot.

Patti Labelle Mac and Cheese Recipe

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