Ingredients

How to make it

  • Preheat oven to 375 degrees F. Butter a 3-quart casserole dish; set aside.
  • Place bread crumbs in a small bowl. Melt 3 TBSP. of the butter; drizzle over bread crumbs. Toss well with a fork to coat crumbs evenly. Set aside.
  • In a medium saucepan, heat milk, onion, bay leaves, nutmeg, black and cayenne peppers, and salt over medium heat. Stir frequently. Just as you begin to see tiny bubbles form around the edge of the pan, reduce heat to low and continue heating milk for 15 minutes, stirring frequently. Remove from heat and cover; let sit at least 30 minutes.
  • While milk sits, prepare the pasta. Bring a large pot of water to a boil; salt well. Add pasta and cook according to package directions, removing pasta from the heat about 2 minutes before directions suggest. You are looking for the pasta to still have a little bite or chewiness to it. Drain pasta well and rinse with cool water. Rinsing removes some of the starch from the pasta and helps keep the cheese sauce from getting grainy while baking. Drain pasta well and set aside.
  • In a large bowl, toss together the cheeses: 2 c. of the sharp cheddar, 1 c. of the Monterey Jack, 3/4 c. of the Italian blend, 1 c. of the Swiss, and 1/2 c. of the Parmigiano. Set aside.
  • Using a fine mesh sieve over a large bowl, pour milk through sieve to filter out the onion, bay leaf, etc. Discard solids.
  • In a large pot (use the pasta pot - less to clean) melt remaining 6 TBSP. of butter over medium heat. When butter bubbles, add flour. Whisk together well and cook, stirring, 1 minute (this is your roux).
  • Slowly pour the warmed and strained milk into the roux while whisking constantly. Continue cooking, whisking constantly, until the mixture bubbles and thickens.
  • Remove sauce from the heat and add the cheeses you mixed in the bowl. Whisk well to blend; sauce should be smooth. Add rinsed and drained macaroni, stir well to combine.
  • Empty pot into prepared baking dish. In the bowl you used to mix the first batch of cheese, mix the remaining cheeses: 1 c. sharp Cheddar, 1 c. Monterey Jack, 3/4 c. Italian blend, 1/2 c. Swiss, and 1/2 c. Parmigiano. Toss well to combine and sprinkle over the top of the macaroni and cheese sauce.
  • Sprinkle buttered bread crumbs over the top of the cheese. Bake, uncovered, for 30 minutes, or until bubbly and topping is golden. Remove from oven and cool for 5 minutes before serving.

Reviews & Comments 14

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    kudrakupala ate it and said...
    Best Mac n' Cheese EVER.. loved it so much I spent another 20 mins online trying to find this recipe again afterwards b/c I didn't save it the first time and forgot where I saw it.. The key is definitely in the oiling of spices and onion in the milk before hand. SO many other recipes out there that go straight to adding the milk to the cheese, but this extra step is completely worth it!
    Was this review helpful? Yes Flag
  • asanchez 3 years ago
    Made this dish late night and Boy, everyone loved it!! Thanks for sharing this wonderful dish!!
    Was this review helpful? Yes Flag
  • markeverett 4 years ago
    Oh Natalie! I made this yesterday and it was such a hit!!! Very, very good dish! Thanks for posting!
    Was this review helpful? Yes Flag
  • conner909 5 years ago
    Well this looks mighty good, Natalie! It would be so tempting to buy cheeses already shredded, but the outcome wouldn't be as good as freshly grating it yourself; parmesano reggiano, pulsed in the food processor is a good way to go...fontina cheese would also be a good substitute for the Italian blend.You're right, freshly cracked black pepper is very good. Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    pamelanava ate it and said...
    Yum Yum Yum Yum.......
    Was this review helpful? Yes Flag
  • binky67 6 years ago
    Mmmmm, you're making me hungry!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefbaudri ate it and said...
    Natalie - AWESOME! High 5 and many thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    marky90 ate it and said...
    Great, Great-Love the Panko addition-along with the other fabulous ingredients. Going to make this week, can't wait..Thanks-Marky
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    Yum! Macaroni & cheese is such a great comfort food. Great recipe. I always rinse my noodles too. High 5!
    Was this review helpful? Yes Flag
  • wynnebaer 6 years ago
    Love it...Got my 5..And the pic is great....:)
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Wow, how good and creamy does that sound!!! Love the combo of cheeses in this!
    Was this review helpful? Yes Flag
  • dandelion 6 years ago
    Rinsing the pasta is a good idea. I always have trouble with graininess. THX :)
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Great job, Natalie - this looks and sounds really delicious. I am a big fan of mac and cheese and look forward to trying your version. Thanks so much!
    Was this review helpful? Yes Flag
    " It was excellent "
    lafluers ate it and said...
    Oh this sounds wonderful Natalie! I just love mac n cheese. This is definately a must try.
    Was this review helpful? Yes Flag
    " It was excellent "
    luisascatering ate it and said...
    This sounds delicious. Nice job on perfecting your recipe; I can see that a lot of care went into it! :-)
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes