This creamy mac and cheese recipe is pure comfort food at its finest, and it’s perfect for weeknight dinners when you want something that feels special without the fuss. It’s loaded with multiple cheeses and has that silky, rich texture that keeps everyone coming back for seconds.
What makes this version so easy is that there’s no complicated sauce-making involved, you just stir everything together and let the oven do the work. It’s the kind of dish that brings people to the table and makes your kitchen smell absolutely amazing.
Gather These Ingredients
This recipe relies on a wonderful mix of cheeses and cream to create that luscious texture everyone loves. The combination of real shredded cheeses paired with Velveeta gives you both flavor and that perfectly smooth, creamy consistency.
- Half and half: This dairy blend creates the creamy base that keeps the mac from drying out during baking.
- Velveeta cheese: While it might seem unconventional, it melts smoothly and helps bind everything together for that signature creamy texture.
- Mixed shredded cheeses: Muenster, mild cheddar, sharp cheddar, and Monterey Jack each bring their own flavor notes to the dish.
- Eggs: These help set the custard-like filling and give it structure as it bakes.
Making Patti LaBelle's Creamy Mac and Cheese, Step by Step
Here’s how to build this comfort classic step by step:
Step 1: Get your dish ready
Preheat your oven to 350°F and lightly butter a 2½-quart baking dish. This prevents sticking and helps the edges get golden and crispy.
Step 2: Cook the pasta
Bring a large pot of salted water to a boil and add the tablespoon of oil. Cook the macaroni for about 7 minutes until it’s just tender but still has a little firmness to it, it’ll finish cooking in the oven.
Step 3: Mix in the butter and cheese
Drain the pasta and return it to the pot. Melt the stick of butter in a small pan and stir it into the warm macaroni until everything is coated. In a separate bowl, combine all your shredded cheeses together.
Step 4: Combine everything
Add 1½ cups of the mixed shredded cheese to the macaroni along with the half and half, cubed Velveeta, lightly beaten eggs, seasoning salt, and black pepper. Stir everything together until well combined and creamy.
Step 5: Bake until golden
Pour the mixture into your prepared baking dish and top with the remaining ½ cup of shredded cheese. Dot the top with the remaining tablespoon of butter and bake for 30 to 35 minutes until the edges are golden brown and bubbly.
Variations to Try
- Add crispy bacon bits or diced ham to the mixture before baking for a heartier version.
- Stir in steamed broccoli florets or cooked spinach for added vegetables and nutrition.
- Top with crushed breadcrumbs mixed with melted butter for an extra-crunchy topping.
- Use smoked gouda or gruyere in place of some of the milder cheeses for a more sophisticated flavor.
Make Ahead and Storage
Store
Cover leftovers and refrigerate for up to 3 days in an airtight container.
Freeze
You can freeze baked mac and cheese for up to 2 months, let it cool completely first, then wrap it well to prevent freezer burn.
Reheat
Reheat in a 325°F oven covered with foil for about 20 minutes, or microwave individual portions for 1 to 2 minutes until warmed through.
For more on safe storage, see the USDA food-safety guidance for storing leftovers.
What to Serve With This
- Serve alongside a fresh green salad with a tangy vinaigrette to balance the richness.
- Pair with roasted vegetables like broccoli, green beans, or Brussels sprouts for a complete meal.
- Add a simple side of cornbread or garlic bread for soaking up every creamy bite.
- Top individual servings with fresh chives or a sprinkle of paprika for a pop of color and flavor.
- More Comfort Food to round out the menu
Equipment You'll Need
- Large pot
- Small saucepan
- Large bowl
- 2½-quart baking dish
Reasons to Make This Tonight
- Super creamy and indulgent without being overly complicated to make
- Uses a blend of cheeses for depth of flavor and that signature smooth texture
- No roux or béchamel sauce needed, just simple mixing and baking
- Feeds a crowd and reheats beautifully for leftovers
- Comes together in about an hour from start to finish
My Top Tips
- Don’t overcook the pasta initially, it should still have a slight firmness since it finishes cooking in the oven and will continue to soften.
- Use a mix of cheeses for the best flavor, but if you prefer, you can substitute with mostly sharp cheddar and keep the Velveeta for that creamy texture.
- Let the baked mac and cheese rest for 5 minutes after removing from the oven so it sets slightly and is easier to scoop.
- For extra crispy edges, increase the oven temperature to 375°F and watch it carefully for the last 10 minutes.
- Make sure your baking dish is properly buttered so the bottom doesn’t stick and you get nice browned edges.
More Easy Recipes
Patti LaBelle's Creamy Mac and Cheese
Ingredients
Equipment
Method
- Preheat oven to 350°F and lightly butter a 2 1/2 quart baking dish.
- Bring a large pot of salted water to a boil, then cook macaroni and add 1 tablespoon of the oil. Cook until somewhat tender, about 7 minutes.
- Drain well and return to pot.
- Meanwhile, in a small pan, melt the stick of butter. Stir into macaroni.
- In a large bowl, combine all the shredded cheeses.
- To the macaroni in the pot, add 1 1/2 cups of the shredded cheeses, the half and half, the cubed cheese, the eggs, and the seasoned salt and pepper.
- Transfer to prepared baking dish, then top with remaining 1/2 cup shredded cheese. Dot with remaining tablespoon of butter.
- Bake until edges are golden brown and bubbly, 30-35 minutes. Serve hot.
