1 lb. macaroni

  • prepare according to the directions on the box, reducing boil time by 1 minute.
  • drain and set aside while making the sauce

3 Tbsp. butter
3 Tbsp. flour
3 1/2 cups half-and-half
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cayenne pepper, chipotle powder, etc.
3 cups grated cheese (12 oz.)

  • melt butter until it foams, about 2 minutes
  • whisk in flour until it turns blonde, about 2 minutes
  • whisk in 2 cups of half-and-half, reduce heat and stir until thickened
  • stir in remaining half-and-half, remove from heat, and add spices
  • stir in cheese until completely incorporated (it’s fine if they don’t completely melt)
  • stir in macaroni, breaking up clumps

1 Tbsp. butter
3/4 cup grated cheese (3 oz.)

  • grease 9x13 baking dish with butter and add mac & cheese
  • top with remaining cheese
  • bake at 350°F for 15-25 minutes, until bubbling and the top cheese is melted

cheese mixture: original recipe calls for 1/2 cup of Parmesan and Jack, 1 cup of cheddar and muenster, and 1 cup of Velveeta

no-bake version: after adding the macaroni, return to heat and cook until cheese is thoroughly melted, about 10 minutes.

source: https://www.washingtonpost.com/food/2020/11/13/patti-labelle-macaroni-and-cheese-recipe/

9/23/2024: deprecating this recipe — i never made it and see that i made several adjustments because i don’t want to use muenster and velveeta, so why bother?