Cozy Baked Mac and Cheese

It is a rare moment if I turn down Mac and cheese. I actually had only made it from scratch once in my life, and I thought that was pretty crazy considering how easy and wonderful it really is. There is a Mac and cheese we had at this restaurant 8 years ago in Vermont that was life changing. We were able to go back this fall and it held up to our memories. I wanted to create something as close as possible to what they had created. A garlicky, cheesy, warming bowl of goodness.
You must start with fresh-grated cheese. Pre-grated does not melt well due in large part to shelf-stable additives that are put in a lot of them. Take the time to grate the cheese, it will feel very rewarding, I promise. My favorite blend is white cheddar, gouda, and gruyere. After making the roux and baking, at the very end I topped it with breadcrumbs that I had mixed with 3 cloves of fresh-grated garlic. I hope you enjoy!
Cozy Baked Mac and Cheese
Recipe details
Ingredients
Mac and Cheese
- 1 pound of pasta
- 1/2 C salted butter (or unsalted and add salt to taste)
- 1/2 C AP flour
- 2 C whole milk
- 2 C heavy cream, or you can use half and half
- 2 C white cheddar cheese, grated (measure the grated amount)
- 2 C gruyere cheese, grated (measure the grated amount)
- 2 C gouda cheese, grated (measure the grated amount)
- pinch salt and pepper (more salt if using unsalted butter)
- 4-6 Tbsp breadcrumbs
- 3 cloves garlic, grated (not chopped)
Instructions
Mac and Cheese
- Preheat oven to 325
- Bring large pot of salted water to a boil
- While coming to boil, grate your cheese and set aside
- Grate your garlic and toss on plate with breadcrumbs, set aside
- Mix your milk/heavy cream together
- Add pasta to boiling water and cook until JUST under al dente. You want there to be a little bit of a firmness to the bite.
- Melt butter in large saucepan over medium heat
- When melted, stir in flour, whisking constantly
- Stir for one minute and add half of the milk/cream mixture, stirring constantly. It will start to thicken
- Add the rest of the milk/cream and continue stirring. It will start thickening which is what you want (making a roux)
- Remove from heat and stir in pepper/salt/and 1.5 cups of the cheese
- Keep stirring and add another 1.5 cups of cheese
- Combine cooked pasta with cheese sauce and pour half into your pan. Cover with 1.5 cups of remaining 3 c of cheese
- Cover with the rest of the pasta and top with the remaining cheese
- Bake for 10-15 minutes at 325 until golden brown
- Top with garlic breadcrumbs and broil for 3-5 minutes for a brown crunch
- Enjoy!
Tips
- You can choose whatever pasta you want, but I prefer one with lots of nooks and crannies for the cheese to hide out!
- I recommend using a microplaner to grate the garlic
- If you don't have a cast-iron to bake in, you can bake in 3 qt baking dish (9x13)
- Use whatever cheese you like the best

Comments
Share your thoughts, or ask a question!
AEdounds very good but where l live in Ontario you'd need a bank loan for that much cheese!