patti labelle mac and cheese recipe
The Best patti labelle mac and cheese recipe
I have been making this mac and cheese for years now and it is the one my family asks for by name. The recipe comes from Patti LaBelle, and what makes it different from the boxed version is that it starts with real butter and flour cooked together on the stove before the milk goes in. From there you build a custard with eggs and evaporated milk, then fold in a mix of cheeses so every bite tastes sharp and creamy at the same time. It bakes up firm enough to cut into squares, which is exactly what I want on a plate next to greens and a piece of chicken.
My kids do not ask for the boxed kind anymore. My youngest picks at the browned edges first, and my oldest has learned to wait the full ten minutes before cutting into it, because that rest is what keeps the layers together. I bring it to potlucks and holiday dinners and it always goes fast. It also works fine on a regular Tuesday. The whole thing takes about an hour from start to finish, and most of that time you are not standing over the stove.
I like that it is made from scratch, so I know exactly what is in it. The eggs and cheese bring protein to the plate, and the milk adds calcium, which makes it a little more substantial than a side dish poured out of a box. It is rich, so a smaller serving goes a long way, and I usually pair it with something green to balance the meal. If you have never made a baked mac and cheese with a custard base, start here.
Southern Baked Mac and Cheese
A classic soul-food-style baked macaroni and cheese with a creamy three-cheese sauce, a hint of mustard and paprika, and a crisp panko topping. It bakes up bubbling at the edges and firms enough to slice into neat squares.
🥘Ingredients
For the Macaroni
For the Cheese Sauce
For the Topping
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Southern Baked Mac and Cheese Works
This Patti LaBelle mac and cheese recipe is my go to whenever I need something that everyone at the table will actually eat, and it works just as well for a Sunday dinner as it does for a holiday spread or a potluck with the whole family. It comes together with simple ingredients I already keep in my kitchen and bakes up creamy on the inside with that golden top everyone fights over. If you are feeding a crowd and want a dish that feels special without a lot of fuss, this is the one I keep coming back to.
❓ Frequently Asked Questions About Southern Baked Mac and Cheese
1. How much cheese does the Patti LaBelle mac and cheese recipe use?
It is a generously cheesy recipe, not a light one. The flavor comes from a blend of several cheeses rather than a single type — usually a mix of mild and sharp cheddar alongside Monterey Jack and Muenster, plus a little processed cheese for melt. Expect to buy more than one block, and grate everything yourself so it melts smoothly instead of clumping.
2. Do I have to use processed cheese, or can I swap in all real cheese?
You can adjust the blend, but the processed cheese does real work. It contains emulsifying salts that keep the sauce from breaking and give that stretchy, diner-style pull. If you skip it, use a higher proportion of a good melting cheese like Monterey Jack or Gruyère and keep the heat low when the cheese goes in.
3. Can I assemble the mac and cheese ahead of time?
Yes. Build the dish through the cheese sauce and pasta stage, pour it into the baking dish, and cool it completely before covering and refrigerating for up to a day. Add the topping just before baking, then add 10 to 15 minutes to the bake time since the dish starts cold. Let it sit at room temperature for about 30 minutes first so the ceramic dish doesn’t shock in a hot oven.
4. Why did my mac and cheese turn out dry or grainy?
Graininess usually means the cheese got too hot. Add shredded cheese off the heat or over low heat, a handful at a time, and stir until each addition melts before adding more. Dryness is often a pasta problem — overcooked elbows soak up sauce in the oven, so pull them a minute or two before al dente. Baking uncovered for too long will also tighten the sauce, so cover with foil for the first stretch and uncover only to brown the top.
5. What size pan does it bake in, and can I freeze the leftovers?
A 9×13-inch baking dish is the standard fit for a full batch and gives a good ratio of creamy center to crisp edges. For freezing, portion cooled leftovers into airtight containers and freeze for up to two months. Thaw in the refrigerator overnight, then reheat covered at 350°F with a splash of milk stirred in to loosen the sauce.
