The Best Mac n Cheese Ever! | Cook Like A Private Chef

I genuinely can't wait to know what you think

I don’t really like to let the “rules” of food dictate me so keep an open mind with this recipe and make sure you read through the tips!

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Savory, tangy, and gooey. This is the best baked mac recipe if you love nice gooey

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Level of Difficulty: Easy
Servings: 6-8 people

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Chef Tips

1. Cheese Tip: Use freshly shredded cheese. Pre-shredded cheese often contains anti-caking agents, which can prevent it from melting smoothly.

2. Roux Benefits: A roux helps to stabilize the cheese sauce, giving it a creamy consistency without separating.

3. Baking Tip: Baking at 375°F gives a slightly crisp top layer while keeping the interior gooey. Cover with foil if you prefer it creamier without any crust.

Equipment

• Large pot

• Colander

• Cheese grater

• Whisk

• Baking dish

• Measuring cups and spoons

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Ingredients

• Cheeses:

  • 2 cups gouda, shredded fresh

  • 2 cups provolone, shredded fresh

  • 2 cups sharp cheddar, shredded fresh

  • 2 cups colby jack, shredded fresh

• Pasta: 1 lb cavatappi or elbow macaroni

• Seasonings:

  • 2 tsp salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

• Sauces:

  • 1 tsp soy sauce

  • 2 tsp Worcestershire sauce

• Roux Ingredients:

  • ½ cup unsalted butter (1 stick butter)

  • ½ cup all-purpose flour

• Liquids:

  • 2 -12oz cans evaporated milk

  • 1 cup heavy cream

• Garnish: Chopped chives

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Instructions

1. Cook the Pasta:
   Boil the pasta for 2 minutes less than package instructions (usually 5-7 minutes). Drain and set aside.

2. Shred the Cheese:
   While the pasta cooks, shred all cheeses and mix them together in a large bowl.

3. Make the Roux:
   In the same pot, melt the butter over medium heat. Once bubbling, add salt, black pepper, garlic powder, and smoked paprika, stirring for 1 minute to bloom the flavors. Stir in soy sauce and Worcestershire sauce.

4. Add the Flour:
   Turn the heat to the lowest it will go! Sprinkle in the flour and whisk continuously for about 2 minutes to cook out the raw taste. This forms a smooth roux that will thicken the sauce.

5. Make the Sauce:
   Slowly pour in the evaporated milk cans, whisking constantly until smooth. Repeat with the heavy cream, whisking to fully combine.

6. Incorporate the Cheese:
   Add three-quarters of the shredded cheese in three portions:

   • First ⅓: Stir until fully melted.

   • Second ⅓: Stir until fully melted.

   • Final ⅓: Stir briefly, allowing it to partially melt for a gooey texture.

7. Combine with Pasta:
   Add the cooked pasta to the cheese sauce, folding until evenly coated.

8. Bake:
   Pour the mac and cheese into a 9x13 baking dish. Sprinkle the remaining cheese on top.
   Bake at 375°F for 30 minutes until golden and bubbly. Broil immediately for 3-5 minutes or until cheese crust is to your liking

9. Garnish and Serve:
   Top with chopped chives and serve warm.

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This recipe is near and dear to my heart and I truly hope it will be to you too!

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Don’t forget to comment your thoughts and tag me (@hungrymockingbird) if you try it!

@hungrymockingbirdthis how to make my famous and the BEST mac & cheese recipe 😭 don’t be mean or I will delete this! lol 🚨Full recipe scheduled to post TONIGHT on hungrymockingbird.substack.com If you try it I’d love to know what you think!! #thanksgivingdinnerideas #thanksgiving #turkeydinnerideas #privatechef #macaroniandcheeserecipe #macncheese #easyrecipe #delicious

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