Mac and cheese

A Symphony of Cheese in Every Bite. Four Cheeses, Endless Comfort.

Tips

say cheese!

There are 4 different types of cheese in this recipe. You might be wondering, “Why so many cheeses? Aren’t they all the same?” Well, not quite! Each cheese plays a special role in creating the ultimate cheesy, dreamy mac and cheese.

This quartet of cheeses creates a symphony of flavor and texture in every bite of mac and cheese. Sharp cheddar brings a bold, tangy bite, while creamy mozzarella offers a smooth, stretchy indulgence. Gouda adds a nutty, slightly sweet richness, and Monterey Jack contributes a mild, buttery flavor that balances the other cheeses. Together, they form a luscious, decadent sauce that coats the pasta, transforming it into a comforting, cheesy masterpiece.

While you don’t have to follow this recipe to the letter, it’s important to maintain a similar total cheese weight. Otherwise, your roux might end up too thin, and the sauce won’t thicken as desired.

Don’t be afraid to pack it full of flavor!

This isn’t a rigid recipe, but a friendly nudge in the right direction. After all, you’re the ultimate judge of deliciousness. Feel free to tweak and customize to your heart’s content.

This recipe is a solid starting point, a crowd-pleaser that’s always a hit at potlucks. However, if you’re a garlic and onion enthusiast like me, don’t hesitate to double or even triple the amounts! And if herbs are your thing, go wild!

Remember, the key to comfort food is making it your own. So let loose, experiment, and create a dish that brings joy to you and your loved ones.

make ahead

This is the perfect “make now, bake later” dish! Prep it up to 3 days ahead. Pour the pasta into your baking dish, cover with plastic wrap, and chill for up to 3 days. When you’re ready to bake, preheat your oven to 350°F, remove the plastic wrap, and bake for 25 -35 minutes. For a golden-brown top, broil for 2 minutes (keep a close eye on it!). Serve and enjoy!

storage and reheat

Refrigeration: Keep your leftover mac and cheese fresh in an airtight container for up to a week.

Freezing: For longer storage, portion out your mac and cheese, wrap it tightly in plastic wrap, and place it in an airtight container

Reheating Tips

While microwaving is a quick option, it can change the texture of the cheese. For the best reheating experience, try this stovetop method:

1. Combine: In a pot, add a splash of milk or heavy cream and a little bit of broth.
2. Warm: Gently heat your mac and cheese over medium-low heat, stirring occasionally.
3. Melt: As the mixture warms, the cheese will start to melt. Use a spatula to incorporate it smoothly.

Reheating can slightly soften the noodles. This is a common side effect, but with careful heating, you can minimize it.

mac and cheese

Preparation Time: 15 minutes | Cook Time: 50 minutes | Serving size: 8 – 10

Gather

• 1 pound of cavatappi pasta (any pasta will work here)
• 10 ounces mozzarella cheese, shredded
• 8 ounces gouda cheese, shredded
• 8 ounces any jack cheese (colby, pepper, monterey), shredded
• 8 ounces cheddar cheese, shredded
• 1 tablespoon black pepper
• ½ tablespoon salt
• 2 teaspoons paprika
• ½ teaspoon nutmeg
• 4 tablespoons butter, plus more to grease pan
• 4 tablespoons flour
• 2½ cups whole milk
• 2 cups heavy cream
• 1 whole onion, cut into quarters
• 7 cloves of garlic
• 3 sprigs of fresh thyme
• 2 bay leaves
• 1 tablespoon Dijon mustard

bread crumb topping (optional)

• 1 cup bread crumbs
• 4 tablespoons butter
• 1 tablespoons herbs (optional)

Follow

mac and cheese

1. Preheat the oven to 350 degrees.
2. Prepare pasta per the cooking instructions. Cook, drain and set aside.
3. If using pre-shredded cheese, I recommend you rinse it to remove starches that will prevent the cheese from melting. Combine all shredded cheese into a single bowl. Combine black pepper, salt, paprika and nutmeg into a bowl.
4. Make bechamel sauce: Melt the butter in a large pot over medium heat. Once melted, add half the seasoning mixture and flour. Whisk slightly, and let cook until a paste is formed. This should take 3 to 5 minutes. 
5. Pour in the milk and heavy cream. Add in onion, garlic, fresh thyme and bay leaves. Cook, whisking occasionally, until it thickens, about 10-15 minutes. (Adjust heat as needed to avoid scalding the milk; I like it to sit around medium/medium-low.) Remove from heat. Carefully remove onion, garlic, thyme sprigs and bay leaf from the cream mixture. Whisk in dijon mustard and rest of the seasonings.
6. Incrementally, fold in half the shredded cheese blend. Be sure to let the cheese melt into the bechamel. In the same pot or a large bowl, combine the cheese sauce and pasta. Make sure you mix the two fully.
7. Grease the casserole dish (I used butter). Layer the mac and cheese and the remaining shredded cheese one after another, finishing with shredded cheese on top. 
8. If using the breadcrumb topping: Combine all breadcrumb topping ingredients together and sprinkle over the mac and cheese before baking. 
9. Bake in the oven for 25 to 35 minutes. To get a golden brown top, broil for 2 minutes. (tip: do this with the door slightly ajar to avoid overcooking) Serve and enjoy!