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Patti Labelle's Macaroni and Cheese


Got this off of the "Good Morning America" website after I saw her cook this on the show. This is the best macaroni and cheese I have ever tasted!!

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Rate this recipe 3.8/5 (797 Votes)


  • 1 tablespoon vegetable oil
  • 1 lb macaroni
  • 8 tablespoons butter
  • 1 tablespoon butter
  • 1/2 cup muenster cheese, shredded
  • 1/2 cup mild cheddar cheese, shredded
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup monterey jack cheese, shredded
  • 2 cups half-and-half
  • 8 ounces Velveeta cheese, cubed
  • 2 eggs, lightly beaten
  • 1/4 teaspoon seasoning salt
  • 1/8 teaspoon fresh ground pepper


Servings 1
Preparation time 15mins
Cooking time 50mins
Adapted from


Step 1

Preheat oven to 350.

Lightly butter a deep 2 1/2 quart baking dish.

Fill a large pot with water and bring to a rapid boil.

Add macaroni and the 1 tablespoon oil.

Cook for 7 minutes, or until somewhat tender.

Drain well, and return to the pot.

Meanwhile, in a small saucepan, melt 8 tablespoon of the butter.

Stir into macaroni.

In a large bowl, combine all of the shredded cheeses.

To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.

Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.

Dot with remaining 1 TB of the butter.

Bake for 30-35 minutes or until the edges are golden brown and bubbly.

Serve hot.

Serves 8.

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