This ultimate comfort food has a combination of five cheeses that come together to form a rich, creamy sauce that clings to the macaroni. Elbow macaroni is generally used in this dish, but shells, twists, or ribbons will also work just fine.
Ingredients
- 4 Tbsp unsalted butter
- 4 Tbsp all-purpose flour
- 1 tsp dry mustard
- 2 tsp Worcestershire sauce
- 2 tsp Tabasco sauce
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 cups heavy cream
- 2 cups whole milk
- 2 cups shredded sharp Cheddar cheese (8 ounces)
- 1 cup shredded Gruyère cheese (4 ounces)
- 1 cup shredded fontina cheese (4 ounces)
- 1 cup shredded mozzarella cheese (4 ounces)
- ½ cup grated Parmigiano-Reggiano cheese (2 ounces)
- 1 pound medium pasta shells or macaroni, cooked al dente
Topping Ingredients
- 2 cups panko
- 2 tsp paprika
- 4 Tbsp unsalted butter, melted
Instructions
Set the EGG for indirect cooking with the convEGGtor 350ºF/177ºC.
Melt the butter in a large pot on the stovetop. Add the flour and, using a whisk and stirring constantly, cook for 2 minutes. Continue stirring as you add the dry mustard, Worcestershire sauce, Tabasco sauce, salt, and pepper and cook for 2 to 3 minutes. Slowly add the cream and milk and continue cooking, stirring constantly, for 7 to 8 minutes, until the sauce bubbles slightly. Do not let the sauce boil.
Remove the pan from the heat and add the cheeses to the sauce. Using a wooden spoon, stir until the cheese is melted. Add the pasta and fold it into the sauce. Pour the pasta into the Dutch Oven.
Yes, the pasta is cooked before mixing the other ingredients.
Great recipe! Turned out excellent.
Are we adding the pasta uncooked or boiled first? Recipe doesn’t specify.
1 pound medium pasta shells or macaroni, cooked al dente
1 pound medium pasta shells or macaroni, cooked al dente
Made it for 1st time this evening – smoky flavor was awesome !
My family all got involved & it was a total team effort as far as helping with prep work – Bonus ?
Oh my ⭐️ STARS! I have been searching for a delicious mac-n-cheese recipe for years! This is super easy to make and unbelievably delicious. The real secret is having enough will power to not justceat the roux alone. Thank you for sharing this recipe!