patti labelle mac & cheese recipe

Written ByJenny Smyth Posted on
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The Best patti labelle mac & cheese recipe

I’ve been making Patti LaBelle’s mac and cheese recipe for years, and it’s still one of my family’s favorite comfort foods. The dish is a staple in many American households, and for good reason – it’s creamy, cheesy, and utterly satisfying.

As a busy mom, I appreciate how easy it is to prepare and customize to suit our tastes. My kids love helping me in the kitchen, and this recipe is always a hit with them.

We’ve had it for family gatherings, potlucks, and even as a quick weeknight dinner. One of the things I love about this recipe is how versatile it is – you can add different types of cheese, meats, or vegetables to suit your taste.

The original recipe calls for a blend of cheddar and parmesan cheese, but I like to mix it up with some mozzarella or feta for added flavor. And the best part?

It’s relatively healthy compared to other comfort foods – with just a few ingredients that are easily accessible at most grocery stores. My kids have even started asking for ‘mac and cheese’ when they’re feeling under the weather or need a pick-me-up.

It’s become a staple in our household, and I’m so glad I stumbled upon this recipe all those years ago.

Patti LaBelle Mac & Cheese

4.7 from 708 votes

A rich and creamy macaroni and cheese recipe inspired by Patti LaBelle, featuring a velvety cheese sauce and a crispy breadcrumb topping. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Macaroni

1 lb elbow macaroni

For the Cheese Sauce

6 tbsp butter
6 tbsp all-purpose flour
6 cups whole milk
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 lb sharp cheddar cheese, shredded
1 cup parmesan cheese, grated

For the Topping

1 cup panko breadcrumbs
2 tbsp butter, melted
1/2 cup grated parmesan cheese

👨‍🍳Directions

1Preheat the oven to 375°F.
2Bring a large pot of salted water to a boil.
3Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes.
4Drain and set aside.
5In a saucepan, melt 6 tbsp of butter over medium heat.
6Add the flour and whisk continuously for 2-3 minutes until the mixture turns light brown and has a nutty aroma.
7This is your roux.
8Gradually add the milk to the roux, whisking continuously to prevent lumps from forming.
9Cook the mixture over medium heat until it thickens slightly, about 5-7 minutes.
10Stir in the salt, black pepper, garlic powder, onion powder, and paprika.
11Remove from heat.
12Add the shredded cheddar cheese and grated parmesan cheese to the sauce.
13Stir until the cheese is fully melted and the sauce is smooth and creamy.
14If the sauce is too thick, add a little more milk to reach your desired consistency.
15In a separate bowl, mix together the panko breadcrumbs, melted butter, and grated parmesan cheese for the topping.
Set aside.
16Combine the cooked macaroni and cheese sauce in a large bowl, mixing well to ensure the macaroni is fully coated.
17Transfer the macaroni and cheese to a greased baking dish.
18Sprinkle the breadcrumb topping evenly over the macaroni and cheese.
19Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the edges are bubbly.
20If the topping begins to brown too quickly, cover the dish loosely with aluminum foil.

🔧Equipment

Large pot
Saucepan
Whisk
Baking dish

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 75mg🧂Sodium: 850mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 20g

📝Notes

Tips: For an extra cheesy version, you can add more cheese to the sauce or use a combination of different cheese types.

This Patti LaBelle mac and cheese recipe has been a staple in my household for years, and I’m so glad I can share it with you all! Whether you’re looking for a comforting meal after a long day or want something easy to serve at your next family gathering, this recipe delivers every time.

One of my favorite things about this recipe is how versatile it is – you can customize it with different cheeses, meats, or vegetables to suit your taste preferences. And don’t even get me started on how well it reheats!

If you have leftovers (and let’s be real – who doesn’t love leftovers?) , simply store them in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months.

❓ Frequently Asked Questions About Patti LaBelle Mac & Cheese

Q: What type of pasta is best for Patti LaBelle’s mac and cheese?

A: According to Patti LaBelle herself, elbow macaroni is the perfect choice for this recipe because it holds onto the creamy cheese sauce so well. You can also use other types of pasta like shells or rotini if you prefer.

Q: Can I make this recipe in advance?

A: Yes! This recipe freezes beautifully, so you can prepare the macaroni and cheese mixture ahead of time and store it in an airtight container in the freezer for up to 3 months. When you’re ready to serve, simply thaw the mixture overnight in the fridge or reheat it in the microwave until hot and bubbly.

Q: What’s the deal with using bread crumbs on top of mac and cheese?

A: Ah, that crunchy topping is one of my favorite parts! Bread crumbs add texture and flavor to the dish, but you can also use crushed crackers or even chopped nuts if you prefer.

Q: Can I make this recipe vegetarian/vegan?

A: Absolutely! Simply omit the bacon or substitute it with a vegan alternative like tempeh or seitan. You can also use dairy-free milk alternatives like almond milk or soy milk if you’re looking for a vegan option.

Q: How do I prevent my macaroni from becoming mushy?

A: To avoid mushy pasta, make sure to cook your elbow macaroni al dente (firm to the bite) before adding it to the cheese sauce.

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