The iconic R&B singer Patti Labelle is renowned for both her delectable mac and cheese dish and her soulful voice. For many years, this famous meal has been a mainstay at potlucks, family get-togethers, and holiday dinners. This post will explore the techniques Patti Labelle uses to make her renowned mac and cheese and show you how to make it at home.

Grammy Award-winning singer and actress Patti Labelle has enthralled audiences with her commanding vocals and captivating stage presence. With her delectable soul food recipes, Labelle has gained recognition in the culinary world in addition to her singing abilities.

Many fans and foodies have a particular place in their hearts for Labelle’s mac and cheese dish. It is a remarkable meal that is sure to delight any crowd because of its rich and creamy texture and perfectly balanced combination of cheeses and seasonings.


  • Eggs
  • Milk
  • Butter
  • Flour
  • Colby cheese
  • Macaroni pasta
  • Monterey Jack cheese
  • Sharp cheddar cheese
  • Seasonings (salt, pepper, paprika)

Step-by-Step Cooking Instructions

  1. Making the Cheese Sauce
  • Shred the Colby, Monterey Jack, and cheddar cheeses first.
  • To make a roux, melt butter in a skillet over medium heat and stir in flour.
  • Stirring continuously, gradually add milk to the roux until it thickens and becomes smooth.
  • After turning off the stove, add the shredded cheese and stir until it melts and becomes creamy.
  1. Cooking the Pasta
  • As directed on the package, boil the macaroni noodles until it is al dente.
  • After draining, set the pasta aside.
  1. Blending the Ingredients
  • Beat the eggs in a large mixing dish and add the cooked macaroni.
  • After adding the cheese sauce to the macaroni, thoroughly mix it in.
  1. Preparing the Macaroni and Cheese
  • Place the mac and cheese mixture in a baking dish that has been oiled.
  • For more taste, top with more cheese and a sprinkling of paprika.
  • Bake for 25 to 30 minutes at 350°F in a preheated oven, or until bubbling and brown.

Tips and Tricks for Perfect Mac and Cheese

  • Steer clear of high heat when melting the cheese to keep it from getting stringy.
  • Taste and adjust the seasoning, adding more pepper or salt as necessary.
  • For extra texture, bake the mac and cheese until the top is golden brown and crispy.

Variations and Additions

Patti Labelle Recipe Mac and Cheese

You are welcome to alter Patti Labelle’s mac and cheese recipe to your own liking. You could attempt:

  • For added flavor, try adding sautéed vegetables or crispy bacon.
  • experimenting with other cheeses, such as Parmesan or Gruyère.
  • utilizing substitute components to create vegan or gluten-free versions.

Nutritional Information

Even while Patti Labelle’s mac and cheese is definitely delectable, you should also take its nutritional value into account. Enjoy it in moderation as part of a balanced diet, as one serving may have a considerable quantity of calories and fat.

Common Mistakes to Avoid

Steer clear of these typical problems to guarantee that your mac & cheese turns out flawlessly every time:

  • Overcooking the pasta could cause it to become mushy.
  • Using an excessive or insufficient amount of cheese, upsetting the flavor harmony.
  • mac and cheese which is very bland due to inadequate seasoning.

Patti LaBelle’s Mac and Cheese

You can store leftovers in the refrigerator for up to four days if they are covered. Or, cut the cooked and chilled macaroni and cheese into blocks, cover tightly with plastic wrap, and store in the freezer. Use the microwave to defrost and reheat.

Patti Labelle Recipe Mac and Cheese

You can prepare, cover, and chill the macaroni and cheese up to one day ahead of time.


  • 1 pound elbow macaroni
  • 3 1/2 cups half-and-half
  • 3 tablespoons all-purpose flour
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 cup (4 ounces) shredded Muenster cheese
  • 1 cup (8 ounces) Velveeta, cut into small cubes
  • 2 teaspoons kosher salt, divided, or more to taste
  • 4 tablespoons unsalted butter, at room temperature, divided
  • 1/2 cup (2 ounces) shredded or grated parmesan cheese
  • 1/4 teaspoon freshly ground black pepper, or more to taste
  • 1/2 teaspoon cayenne pepper or other ground red chile, or to taste (optional)


  1. Set an oven rack in the middle and preheat the oven to 350 degrees. Grease a casserole dish measuring 9 by 13 inches with 1 tablespoon of the butter.
  2. Combine the Parmesan, Monterey Jack, cheddar, muenster, and Velveeta in a medium-sized bowl. About 3/4 cup of the cheese mixture should be set aside for the topping.
  3. Over high heat, bring a large saucepan of water to a boil. Add the macaroni and 1 teaspoon of salt. Cook, turning periodically, until the macaroni is just cooked, about 6 minutes. While you prepare the sauce, drain, toss, and set aside the pasta.
  4. Melt the remaining 3 tablespoons of butter in the same pot over medium-high heat, stirring, for about 2 minutes, or until foamy. After adding the flour, stir for two minutes, or until the flour sizzles and turns blond without browning. Add two cups of half-and-half and whisk. After lowering the heat to medium, whisk the mixture with a rubber spatula for approximately five minutes, or until it thickens somewhat. After adding the final 1 1/2 cups of half-and-half, take the mixture from the stove. Add the remaining 1 teaspoon each of salt, black pepper, and, if desired, cayenne or chile pepper.
  5. Stir in all but the reserved cheese mixture, making sure it’s well combined. Add the cooked macaroni and toss gently until just incorporated, breaking up any large bits that may have clung together. Not all of the cheeses will melt. Transfer the mixture to the ready 9-by-13-inch dish after tasting and adjusting the seasonings. Add the 3/4 cup of the cheese mixture that was set aside on top.
  6. Bake, uncovered, for 15 to 25 minutes, or until the sauce is bubbling and hot and the cheeses are melted on top.
  7. Variations: To make this recipe on the stovetop, keep the pasta and cheese in the saucepan and stir over low heat for about ten minutes, or until the macaroni is hot and the cheeses are melted.

Nutritional Facts

  • Calories 576
  • Fat 36 g
  • Saturated Fat 20 g
  • Carbohydrates 53 g
  • Sodium 1012 mg
  • Cholesterol 99 mg
  • Protein 26 g
  • Fiber 2 g
  • Sugar 4 g


Generations of food enthusiasts have been delighted by the ageless classic that is Patti Labelle’s mac & cheese recipe. It is the ideal comfort food dish, always pleasing with its creamy texture, gooey cheese, and cozy flavors. Patti Labelle’s mac and cheese can satisfy your cravings for comfort food, whether you’re cooking for a big event or just want a little something from home.

Patti Labelle Recipe Mac and Cheese


How can I improve the health of Patti Labelle’s mac and cheese?

You might try replacing some of the spaghetti with veggies like zucchini or cauliflower, or you could try substituting low-fat cheese.

Can I prepare this recipe in advance?

Absolutely, you may make the mac and cheese in advance and keep it chilled. Before serving, just warm it in the oven.

What kind of mac and cheese would Patti Labelle approve of?

It goes nicely with a lot of different foods, such as roasted chicken, barbecued ribs, or a basic green salad.

Is it possible to freeze leftovers?

Yes, leftovers can be frozen for up to three months when kept in an airtight container. To serve, just thaw and reheat.

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