Patti LaBelle’s Macaroni and Cheese Recipe

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Patti LaBelle’s mac and cheese recipe is a real treat for cheese lovers. This dish uses a mix of five different cheeses to create a rich and creamy texture. You’ll need about an hour to make this comfort food classic, but the result is worth every minute.

The recipe calls for simple ingredients you can find at most grocery stores. It serves 8 people and has 632 calories per serving. You’ll start by cooking the macaroni, then mix in butter and cheeses. After that, you’ll bake it until golden and bubbly. Get ready for a cheesy, gooey delight!

Exact Ingredients List

Here’s what you’ll need to make Patti LaBelle’s amazing mac and cheese:

• 1 tablespoon vegetable oil
• 1 pound macaroni
• 9 tablespoons butter (divided)
• 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, beaten
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

Make sure to have all these ingredients ready before you start cooking. The mix of cheeses gives this dish its rich, creamy flavor.

Remember to separate the butter – you’ll use 8 tablespoons in the macaroni and 1 tablespoon on top. This recipe serves 8, so it’s great for family dinners or potlucks.

Instructions

Preheat your oven to 350°F. Grease a 2 1/2-quart baking dish with butter.

Boil a large pot of water with 1 tablespoon of vegetable oil. Add 1 pound of macaroni and cook for about 7 minutes until al dente. Drain and rinse with cold water.

Melt 8 tablespoons of butter and mix it into the cooked macaroni.

Combine 1/2 cup each of shredded Muenster, mild cheddar, sharp cheddar, and Monterey Jack cheeses in a bowl.

Add 1 1/2 cups of this cheese mix to the macaroni. Stir in 2 cups of half-and-half, 8 ounces of cubed Velveeta, 2 beaten eggs, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Pour the mixture into your baking dish. Top with the remaining 1/2 cup of shredded cheese and 1 tablespoon of butter.

Bake for 30-35 minutes until golden and bubbly. Serve your delicious mac and cheese hot!

Possible Substitutes List

You can switch up Patti LaBelle’s mac and cheese recipe with some tasty changes. Here are some ideas:

Cheese swaps:

• Gruyère instead of Muenster
• Fontina instead of mild cheddar
• Gouda instead of sharp cheddar
• Colby Jack instead of Monterey Jack

For a lighter version, try:

• Whole milk in place of half-and-half
• Low-fat cheese instead of full-fat

Pasta options:

• Penne
• Shells
• Rotini
• Cavatappi

These fun shapes can hold more cheese sauce!

No Velveeta? Use cream cheese for a similar creamy texture.

Add some crunch with a topping:

• Breadcrumbs mixed with melted butter
• Crushed crackers
• Crispy fried onions

Want extra flavor? Try mixing in:

• Cooked bacon bits
• Diced jalapeños
• Chopped herbs like parsley or chives

Remember, these swaps might change the taste and texture a bit. But they can be a fun way to make the recipe your own!

How To Make It Diabetes-Friendly

You can make Patti LaBelle’s mac and cheese recipe more diabetes-friendly with a few simple changes. Try using whole wheat pasta instead of regular macaroni. This swap adds fiber and helps control blood sugar.

Cut back on the cheese amounts. Use 1/4 cup of each cheese type instead of 1/2 cup. Pick low-fat versions when possible. Replace the half-and-half with unsweetened almond milk to reduce calories and carbs.

Lower the butter to 4 tablespoons total. Use a plant-based spread as a healthier option. Skip the Velveeta cheese to cut down on processed ingredients. Add pureed cauliflower or butternut squash for creaminess without extra carbs.

Try these ingredient swaps:

• Whole wheat pasta (1 pound)
• Low-fat cheeses (1/4 cup each)
• Unsweetened almond milk (2 cups)
• Plant-based spread (4 tablespoons)
• Pureed cauliflower (1 cup)

Follow the same cooking steps, but reduce baking time to 25-30 minutes. This lighter version still tastes great but has fewer calories and carbs. You can enjoy a smaller portion as part of a balanced meal.

Tips, Tricks & Storing

For the best results, shred your own cheese. Pre-shredded cheese often has anti-caking agents that can affect the texture of your mac and cheese.

Don’t overcook the pasta. It will continue to cook in the oven, so aim for al dente when boiling.

Let the mac and cheese rest for 5-10 minutes after baking. This helps it set and makes serving easier.

To store leftovers, cool the dish completely. Cover tightly with plastic wrap or transfer to an airtight container. It will keep in the fridge for up to 3 days.

When reheating, add a splash of milk to bring back the creamy texture. Warm in the microwave or oven until heated through.

For a crispy top, broil the dish for 1-2 minutes at the end of baking. Watch closely to avoid burning.

You can prep this dish ahead of time. Assemble everything but don’t bake it. Cover and refrigerate for up to 24 hours. When ready to eat, let it sit at room temperature for 30 minutes before baking.