Go Back

The best MAC AND CHEESE in all the land. Period.

Print Recipe

Ingredients
  

Cheese Sauce:

  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups 2% milk
  • 14 oz white medium cheddar grated
  • 2 oz mozzarella grated
  • 2 oz smoked gruyere grated
  • 1 oz asiago grated
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cayenne

For Noodles:

  • 12 oz large elbow macaroni noodles
  • salt for boiling water

For Topping:

  • 4 oz medium cheddar grated
  • 1/2 teaspoon cayenne optional
  • 1/4 cup Italian breadcrumbs

Instructions
 

  • Preheat oven to 350 degrees. Butter a 9 x 13 inch baking dish. Set aside.
  • In a large skillet, melt butter on medium-low heat. Whisk in flour and continue whisking until a roux forms - about 3 minutes.
  • Add milk and continue whisking - about ten minutes.
  • Once sauce is smooth and thick, remove from heat. Stir in grated cheese. Add garlic powder and 1/2 teaspoon cayenne. The cayenne really gives the dish a kick. If you don't want spice, reduce the amount or eliminate, but seriously, this is a good flavor addition!
  • Cook pasta noodles to al dente stage. Noodles will continue cooking in the oven, so you want them a little firm. Drain. Return to pot. Pour cheese sauce over and combine thoroughly.
  • Pour into baking dish, sprinkle with 4 oz cheddar, 1/2 teaspoon cayenne (optional), and breadcrumbs (optional).
  • Bake uncovered for 30 minutes until edges are brown. Let sit 5 minutes before serving.

Notes

If you are organized, you can cook the noodles while you make your cheese sauce. I do mine in separate stages because I know I'll become distracted and mess the whole thing up. There's a lot of whisking involving.