Mac and Cheese
Homemade cheese sauce over casarecce pasta, broiled with parmesan on top.
ModeratePrep: 10 minCook: 25 minServes 4Stovetop
Ingredients
- ●1 lb casarecce pasta
- ●3 tbsp butter
- ●3 tbsp all-purpose flour
- ●2.5 Cup whole milk, warmed
- ●2 Cup sharp cheddar cheese, shredded or cubed
- ●1 Cup muenster cheese, shredded or cubed
- ●1/4 Cup parmesan cheese for topping
- ●Kosher salt
- ●Black pepper
- ●Garlic powder
- ●Smoked paprika
Assembly
- 1.Cook casarecce pasta according to package instructions, about 1-2 minutes less than al dente. Drain and set aside.
- 2.Warm your milk in the microwave so it's not cold when you add it to the roux.
- 3.In a large pot, melt the butter over medium heat. Add the flour and whisk constantly until it forms a paste — this is your roux.
- 4.Add the warmed milk bit by bit — not all at once. Let it thicken before adding more each time.
- 5.Once all the milk is incorporated and the sauce has thickened, add your shredded or cubed cheddar and muenster cheese. Stir until fully melted and smooth.
- 6.Season with salt, pepper, garlic powder, and smoked paprika.
- 7.Add the cooked pasta to the cheese sauce and stir to coat.
- 8.Transfer to a baking dish, top with parmesan cheese.
- 9.Broil for 2-3 minutes until the top is golden brown and slightly crispy. Watch it carefully — it goes from browned to burnt fast.
Photo coming soon
The Story
“I prefer casarecce pasta over elbow — the twisted shape holds the cheese sauce in every bite. The cheese sauce starts with a roux, then warmed milk added gradually, then whatever cheese blend you want. Cheddar is the base, but adding muenster makes it extra creamy and smooth. Don't buy pre-shredded cheese — it has anti-caking agents that prevent it from melting smoothly. Shred or cube it yourself. The broil at the end with parmesan on top gives it that crispy, browned layer that takes it from good to great.”