Mac and Cheese
Indulge in the ultimate comfort food with our luscious mac and cheese, a Thanksgiving must-have! Loaded with velvety cheddar and a hint of nutty Gruyère, this dish features a crispy breadcrumb topping that adds the perfect crunch. Get ready for a creamy delight that will have everyone asking for seconds!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- pepper
🥛Dairy & Eggs(6)
- 1 stick of butter
- gouda cheese, grated
- gruyere cheese, grated
- cheddar cheese, grated
- mozzarella cheese, grated
- milk
🫙Pantry Staples(2)
- 1/2 cup flour (62.5 g)
- pasta
🧂Spices & Seasonings(4)
- cayenne
- garlic powder
- onion powder
- salt
📦Other(1)
- chives, for garnishoptional
👨🍳 Instructions
- 1
Start by freshly grating the cheeses: gouda, gruyere, cheddar, and mozzarella.
- 2
Melt down a stick of butter and add in half a cup of flour.
- 3
Let the flour cook for a couple of minutes, then slowly add in the milk to create a smooth bechamel.
- 4
Season the bechamel with salt, pepper, onion powder, garlic powder, and cayenne.
- 5
Turn off the heat and melt two slices of American cheese, then add the rest of the cheese blend.
- 6
Once the cheese sauce is thick, add in the pasta and ensure every noodle is coated.
- 7
Pour the mixture into an oven-safe dish and top with remaining cheese.
- 8
Bake in the oven at 350°F until the cheese is melty, about 20 minutes.
- 9
Garnish with chives before serving.
💡 Pro Tips
- ✓Cook your roux (butter and flour) for exactly 2-3 minutes at medium heat to eliminate the raw flour taste while keeping it blonde - any longer creates a nutty flavor that competes with cheese.timing2-3 minutes
- ✓Add milk to your roux at exactly 140-160°F and whisk constantly to prevent lumps - cold milk causes the roux to seize, while hot milk creates instant lumps.technique140-160°F
- ✓Use American cheese as 10-15% of your total cheese weight because its sodium citrate acts as an emulsifier, preventing the natural cheeses from breaking and creating a silky sauce.ingredient10-15% total weight
- ✓Undercook your pasta by 2-3 minutes from package directions since it will continue cooking in the oven and absorb sauce, preventing mushy texture.timing2-3 minutes under
- ✓Remove the bechamel from heat before adding cheese because temperatures above 160°F cause cheese proteins to coagulate and separate, creating a grainy, broken sauce.technique160°F maximum
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Mac and Cheese
Indulge in the ultimate comfort food with our luscious mac and cheese, a Thanksgiving must-have! Loaded with velvety cheddar and a hint of nutty Gruyère, this dish features a crispy breadcrumb topping that adds the perfect crunch. Get ready for a creamy delight that will have everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- pepper
🥛Dairy & Eggs(6)
- 1 stick of butter
- gouda cheese, grated
- gruyere cheese, grated
- cheddar cheese, grated
- mozzarella cheese, grated
- milk
🫙Pantry Staples(2)
- 1/2 cup flour (62.5 g)
- pasta
🧂Spices & Seasonings(4)
- cayenne
- garlic powder
- onion powder
- salt
📦Other(1)
- chives, for garnishoptional
👨🍳 Instructions
- 1
Start by freshly grating the cheeses: gouda, gruyere, cheddar, and mozzarella.
- 2
Melt down a stick of butter and add in half a cup of flour.
- 3
Let the flour cook for a couple of minutes, then slowly add in the milk to create a smooth bechamel.
- 4
Season the bechamel with salt, pepper, onion powder, garlic powder, and cayenne.
- 5
Turn off the heat and melt two slices of American cheese, then add the rest of the cheese blend.
- 6
Once the cheese sauce is thick, add in the pasta and ensure every noodle is coated.
- 7
Pour the mixture into an oven-safe dish and top with remaining cheese.
- 8
Bake in the oven at 350°F until the cheese is melty, about 20 minutes.
- 9
Garnish with chives before serving.
💡 Pro Tips
- ✓Cook your roux (butter and flour) for exactly 2-3 minutes at medium heat to eliminate the raw flour taste while keeping it blonde - any longer creates a nutty flavor that competes with cheese.timing2-3 minutes
- ✓Add milk to your roux at exactly 140-160°F and whisk constantly to prevent lumps - cold milk causes the roux to seize, while hot milk creates instant lumps.technique140-160°F
- ✓Use American cheese as 10-15% of your total cheese weight because its sodium citrate acts as an emulsifier, preventing the natural cheeses from breaking and creating a silky sauce.ingredient10-15% total weight
- ✓Undercook your pasta by 2-3 minutes from package directions since it will continue cooking in the oven and absorb sauce, preventing mushy texture.timing2-3 minutes under
- ✓Remove the bechamel from heat before adding cheese because temperatures above 160°F cause cheese proteins to coagulate and separate, creating a grainy, broken sauce.technique160°F maximum