When I set out to develop a mac’n’cheese recipe, I knew my version needed to meet a certain criteria. It had to be very saucy, very cheesy and not very expensive. Which meant, we needed a ridiculous amount of cheesy white sauce and Gruyère was not invited to the party (have you seen the price of that sh*t lately?!) I’m happy to report that this recipe checks all those boxes! So, I hope you make it, and if you do, I hope you love it!
Equipment
To make mac’n’cheese at home, here’s everything you need:
- 10″x8″ baking bish
- large pot
- thick-bottom pan
- spatula
- cheese grater
Note: you can find the full ingredients list and recipe instructions below!
Cooking Tips
- Making cheese sauce is one of my favourite kitchen tasks! And making lots of it is the secret to a good mac’n’cheese. It might seem overkill as you go through the motions, but trust the process.
- Playing around… I kept the spices in this recipe simple because I wanted the natural flavours of each cheese to shine through. That said, if you don’t have garlic powder or onion powder, you could have fun by substituting for different spices such as, nutmeg, cayenne, or even steak seasoning! I’m not suggesting all three of these in the same dish, but try a combination that sounds delicious to you!
- Greasing your baking dish. I like to use butter, but a neutral-oil cooking spray would also work.
- Serve it with… slow-cooked Korean beef and grilled corn salad.
What is the best cheese to use in mac n cheese?
Making a great mac n cheese doesn’t need to break the bank. When it comes to choosing the best cheeses, I suggest buying and using the best quality cheese that you can afford. Some of my favourites are:
- mozarella
- parmesan
- aged cheddar
- gouda
- fontina
- beemster
How to choose the right pasta shape for mac'n'cheese
The most common pasta shape for mac’n’cheese is obviously macaroni. But truthfully, it doesn’t really do it for me! I want something that can hold as much cheese sauce as humanly possible. That’s why I turn to pipe rigate for this recipe. It’s a lovely tube-shaped pasta that has a slight rainbow curve, bringing a little flair of the nostalgic macaroni shape, but with a lot more surface area to hold sauce. If you can’t find this variety, look for another wide, tube or cup-shaped pasta, like rigatoni or medium shells.
White Cheddar Mac’n’Cheese
8
servings40
minutesIngredients
1 stick unsalted butter
½ cup (heaping) flour
5 cups cold whole milk
500g sharp cheddar, grated
500g pasta (I’m using pipe rigate)
½ tsp onion powder
½ tsp garlic powder
Fresh cracked black pepper (measure with your heart!)
1 cup grated fresh mozzarella
½ cup parmesan
Directions
Place your rack in the upper third of your oven. Preheat to 350°F. Grease a 10”x8” baking dish and set aside.
Bring a large pot of salty water to boil. The water should be salty like the ocean!
Meanwhile, heat a large, thick-bottomed pan on medium-low heat. Add butter and let it melt. When the butter is bubbling, add flour. Stir until smooth. Continue stirring until the flour-butter mixture is golden brown and the raw flour smell is gone, about 1-2 minutes.
Add 1 cup cold milk and continue mixing until thickened. Continue stirring, adding 1 cup of milk at a time, until all the milk has been incorporated. You should be left with a thin white sauce that barely coats the back of a spoon and is still runny. This will take about 20-30 minutes.
By now your pasta water should be boiling. Drop the pasta and cook until al dente by following package instructions.
Back in the sauce pan, add grated cheddar, onion powder, garlic powder and black pepper. Mix until the cheese has melted and the sauce is thickened. Taste and adjust seasoning. I highly recommend buying the best quality of cheddar you can afford for this recipe; the better the cheese, the better the mac!
Remove the cheese sauce from heat and drain the cooked pasta. Transfer the cooked pasta back to the pot and cover in cheese sauce. Mix until all the noodles are covered. Transfer the saucy pasta to your greased baking dish. Top with grated mozzarella and parmesan. If you want it extra cheesy, try adding another layer of mozzarella to the middle of the baking dish.
Place in the oven and cook for 10 minutes. Switch to broil on high and cook until the top is golden brown and the cheese mixture is bubbling, about 5-10 more minutes.
Serve warm!
Tag me @stefsdinnerdate if you make it! I love seeing your creations <3