Description
This Homemade Mac and Cheese is creamy, cheesy and irresistibly satisfying. Made with a rich blend of cheeses it’s the ultimate comfort food.
Ingredients
Scale
For the Mac and Cheese
- 1 pound pipette pasta
- 6 tablespoons salted butter
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- 1 teaspoon nutmeg
- 1/2 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- 1/3 cup flour
- 3 cups heavy whipping cream
- 8 ounces sharp cheddar cheese, shredded
- 6 ounces white cheddar cheese, shredded
- 4 ounces Fontina cheese, shredded
- 4 ounces Gruyère cheese, shredded
- 3 ounces double-cream Brie, rind removed
For the Panko Topping
- 2 tablespoons butter, melted
- 1/3 cup Panko breadcrumbs
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the pasta to al dente according to package instructions. Drain and set aside. Be sure to salt the pasta water.
- Shred all cheeses, except the Brie, and combine in a bowl.
- Cut the brie into chunks and keep separate from the shredded cheese.
- In a large pot, melt the butter over medium heat. As the butter is melting, add the garlic powder, paprika, nutmeg, ground mustard, and cayenne pepper. Cook for 1-2 minutes to infuse the butter.
- Whisk in the flour and cook for 2-3 minutes to remove the raw flour taste.
- Gradually whisk in the heavy cream and cook until slightly thickened.
- Slowly add half of the shredded cheese, stirring until fully melted before adding more.
- Stir in the Brie, mixing until fully incorporated.
- Add the pasta to the cheese sauce, ensuring it’s evenly coated.
- Transfer half the mac and cheese to a greased casserole dish. Top with 1/4 of the remaining cheese. Add the rest of the mac and cheese and top with the remaining cheese.
- Mix the melted butter and Panko breadcrumbs, then sprinkle evenly over the top.
- Bake for 10-15 minutes until bubbling. Broil for 1-2 minutes for a golden, crispy topping.
- ENJOY!
Notes
- Use your favorite small pasta shape.
- Avoid using pre-packaged shredded cheese.
- Salt the water for the pasta.
- Easily make this mac and cheese gluten-free by substituting with gluten-free pasta, flour and breadcrumbs.
- Use your favorite blend of cheeses.
- Adjust the amount of cayenne pepper to your liking.
- Allow the cream to thicken slightly before adding the cheese.
- Taste for salt. I did not need to add salt to the cheese.
- No need to grease the casserole dish.
- Use a 9 x 13 oven-safe casserole dish, cast iron pan or aluminum foil pan to bake.
- Layer half of the mac and cheese on the bottom, then top with 1/4 of the remaining cheese. Finish adding the mac and cheese and more cheese on top.
- No need to cover.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Dinner
- Method: Easy
- Cuisine: American