✔ Updated · fixed card amounts + make-ahead and reheating tips
My baked mac and cheese is inspired by Patti LaBelle's famous macaroni and cheese, the rich, five-cheese casserole that turns up on so many holiday and Sunday dinner tables.
At a glance
The one tip that matters: Undercook the macaroni by 2 minutes. It keeps soaking up sauce in the oven, so fully cooked pasta turns soft and dry.
Elbow macaroni is tossed with butter, four shredded cheeses, cubes of melty processed cheese, half-and-half and two eggs, then topped with more cheese and baked until the edges bubble. The eggs set the sauce into creamy, sliceable squares, so it's a true baked mac and cheese rather than a stovetop one, and it's an easy one to make ahead.
Why You'll Love This Mac and Cheese
- Five cheeses, Muenster, two cheddars, Monterey Jack and processed cheese for stretch, tang and a smooth sauce.
- No roux needed: half-and-half and eggs make a creamy custard that sets in the oven.
- Make-ahead friendly for Thanksgiving, Christmas, Easter and potlucks.
What Makes This Mac and Cheese Different?
Patti LaBelle's macaroni and cheese, often called Over the Rainbow mac and cheese, is known for its mix of cheeses and its rich, baked texture. This inspired-by version follows that style: several shredded cheeses for flavor and stretch, a processed cheese for a smooth, creamy sauce, and half-and-half with eggs instead of a flour-thickened white sauce.
I love that the result sits between a custard and a classic casserole, creamy in the middle with a golden, cheesy top. It's a natural side for holiday ham, fried chicken or greens, and I make it every Thanksgiving. For more ideas, see what to serve with mac and cheese.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Shred your own cheese. Pre-shredded cheese is coated in anti-caking starch, which can make the sauce grainy. A box grater takes a few minutes.
- Undercook the pasta. Boil it 2 minutes short of the package time. It finishes cooking in the oven as it absorbs the sauce.
- Whisk the eggs into the half-and-half first. Adding beaten eggs straight to very hot pasta can scramble them; mixed into the cold dairy they blend in smoothly.
- Check the center. Because of the eggs, bake until the middle reaches 160°F (71°C) and looks set rather than liquid.
- Let it rest. Ten minutes out of the oven lets the custard settle, so it cuts into neat squares instead of running.
- Swap the cheeses if needed. Colby, Gouda or Havarti can stand in for the Muenster or Monterey Jack; keep the total amount the same.
Baked Mac and Cheese Inspired by Patti LaBelle
8
servings20
minutes45
minutes590
kcal1
hour15
minutesA rich, custardy baked macaroni and cheese inspired by Patti LaBelle’s famous recipe: elbow macaroni tossed with butter, four shredded cheeses, cubed processed cheese, half-and-half and eggs, topped with more cheese and baked at 350°F until bubbly and golden.
Ingredients
- Pasta
1 pound elbow macaroni
1 tablespoon salt, for the pasta water
8 tablespoons unsalted butter, divided (6 tablespoons for the pasta, 2 for the top), plus extra for the dish
- Cheese Sauce
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
8 ounces processed cheese such as Velveeta, cut into 1/2-inch cubes
2 cups half-and-half
2 large eggs
1/2 teaspoon fine salt
1/4 teaspoon black pepper
Directions
- Prepare
- Heat the oven to 350°F (175°C) and butter a 9×13-inch (3-quart) baking dish.
- In a bowl, toss the shredded Muenster, mild cheddar, sharp cheddar and Monterey Jack together. Set aside 1/2 cup of the mix for the topping.
- Bring a large pot of water to a boil, add 1 tablespoon salt, then the macaroni. Stir and cook 2 minutes less than the package time, so it stays firm. Drain well.
- Mix and Bake
- Return the hot macaroni to the pot and stir in 6 tablespoons of the butter until melted.
- Whisk the eggs into the half-and-half with the 1/2 teaspoon salt and the pepper. Add to the macaroni with the remaining 1 1/2 cups shredded cheese and the cubed processed cheese, and stir until evenly mixed.
- Spread the mixture in the baking dish. Scatter the reserved 1/2 cup cheese over the top and dot with the last 2 tablespoons of butter, cut into small pieces.
- Bake for 35 to 40 minutes, until the edges are bubbling, the top is golden and the center is set (160°F/71°C on an instant-read thermometer, because of the eggs).
- Rest for 10 minutes before cutting into squares, so the sauce settles and holds together.
Notes
- Don’t worry about adding oil to the water. This is a bit of a myth. Oil and water don’t mix, so it’ll just float on the top and make it more likely that your pasta pan will boil over.
- Be sure to reserve a little of the pasta cooking water. If you find that your sauce is a little thick, you can loosen it using the pasta water
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Make-Ahead, Storage and Reheating
- Make ahead: assemble the dish without the topping, cover and refrigerate for up to 24 hours. Add the topping, let it stand 20 minutes, then bake covered 20 minutes and uncovered 25 to 30 minutes, until bubbling and 160°F in the center.
- Store: refrigerate leftovers within 2 hours in an airtight container for 3 to 4 days.
- Reheat: add a splash of milk, cover and warm at 350°F for 15 to 20 minutes, or microwave single portions on medium power, until 165°F. More methods are in our guide to reheating mac and cheese.
- Freeze: wrap tightly and freeze for up to 3 months; thaw overnight in the fridge before reheating.
- For a crowd: double the recipe into two 9×13 dishes rather than one deep pan, so the center sets before the edges dry out.
Variations
- Crunchy top: mix 1/2 cup panko with 1 tablespoon melted butter and scatter it over the cheese before baking.
- Herbs and garlic: stir a crushed garlic clove and a little fresh oregano or thyme into the half-and-half.
- A little heat: add 1/4 teaspoon cayenne or smoked paprika to the sauce.
- Other pasta: cavatappi, shells or penne all work; tubes and shells hold the most sauce.
- More baked mac and cheese: try our Trisha Yearwood-style mac and cheese, Cracker Barrel copycat mac and cheese or Panera copycat mac and cheese.
Frequently Asked Questions
Can you make Patti LaBelle-style mac and cheese ahead of time?
Yes. Assemble it in the dish without the topping, cover and refrigerate for up to 24 hours. Add the topping and butter, let it sit out for 20 minutes, then bake covered for 20 minutes and uncovered for 25 to 30 minutes, until bubbling and 160°F in the center.
What cheeses are in this mac and cheese?
This version uses Muenster, mild cheddar, sharp cheddar, Monterey Jack and a processed cheese such as Velveeta. The processed cheese keeps the sauce smooth, the sharp cheddar adds tang and the Muenster and Jack melt into stretchy pockets.
Why are there eggs in baked mac and cheese?
Eggs turn the half-and-half into a light custard that sets in the oven, so the mac and cheese holds together in creamy squares. Whisk them into the cold half-and-half before mixing so they don't scramble, and bake until the center reaches 160°F.
How do you reheat leftover mac and cheese?
Add a splash of milk, cover with foil and warm in a 350°F oven for 15 to 20 minutes, or microwave single portions on medium power, stirring halfway. Reheat to 165°F. Leftovers keep in the fridge for 3 to 4 days in an airtight container.
Can I freeze baked mac and cheese?
Yes. Freeze cooled portions or the whole dish, tightly wrapped, for up to 3 months. Thaw overnight in the fridge, then reheat covered at 350°F with a splash of milk until hot in the center. The texture is slightly softer after freezing.
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