Cook: Ultimate Mac 'n' Cheese

Everyone loves mac and cheese.  This recipe is based on several different ones I'd tried in the past, modified throughout the years (sometimes by accident).  It's definitely not diet-friendly, but it's great for a special occasion.  Recipe after the jump.



Ultimate Mac n' Cheese
Prep time: 20 minutes
Total time: 45 minutes
Yield: 8 servings

1 lb macaroni
4 tbsp flour
6 tbsp butter
2 cups half and half
1 tbsp garlic, minced
1 tsp white pepper
1 tsp tabasco
8 oz parmesan, grated
4 oz gruyere, shredded
4 oz fontina, shredded
4 oz pecorino, grated
4 oz cheddar, shredded
1/2 cup italian seasoned breadcrumbs
2 tbsp creole seasonings


(1) Preheat oven to 350 degrees

(2) Boil macaroni in salted water until very al dente, drain

(3) Meanwhile, melt 4 tbsp butter in a small saucepan

(4) Add flour to melted butter, stir for 3-4 minutes [this is called a roux]

(5) Add half and half to the roux, stir for 4-5 minutes, until thickened [this is called bechamel]

(6) Add 4 oz of the parmesan, tabasco, and white pepper to the bechamel

(7) Add garlic and 1 tbsp butter to pasta

(8) Stir bechamel into the pasta

(9) Grease a 9x13 Pyrex dish with butter

(10) Mix gruyere, fontina, cheddar, pecorino, and 3 oz of the parmesan together

(11) Place one layer of pasta mixture in the dish, top with 1/3 of the cheese mixture, repeat until used up

(12) Mix together breadcrumbs, creole seasoning, and remaining parmesan; sprinkle over the dish to coat the pasta and cheese

(13) Bake 25-30 minutes until cheese is melted and top is golden brown

Notes: Shredding the cheese is easier if you have a food processor with a shredder attachment.  Serve with additional tabasco, if you like spiciness.  This mac and cheese reheats really well, so make extra for the next day's lunch!


Special thanks to T and E for letting us use their kitchen!