Mohamed Shili This delicious mac and cheese, inspired by Bobby Flay, is the ultimate creamy, comforting meal. Perfect for a quick family dinner or a hearty side dish, it’s packed with rich cheddar and Gruyere cheese. Simple to make with pantry staples, you can customize it easily for any occasion. A crispy, golden top makes it irresistible!
Recipe Ingredients :
- 1 lb. dried elbow pasta
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 1 1/2 cups whole milk
- 2 1/2 cups half and half
- 4 cups shredded medium cheddar cheese divided (measured after shredding)
- 2 cups shredded Gruyere cheese divided (measured after shredding)
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika smoked paprika is our favorite!
How To Make Mac And Cheese Recipe?
- Preheat the oven: Preheat your oven to 160°C / 325°F and grease a 3-quart (approximately 3L) baking dish, such as a 9×13-inch pan. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the dried elbow pasta and cook for 1 minute less than the package instructions for al dente. Drain and drizzle with a little olive oil to prevent sticking.
- Prepare the cheese: Shred the cheddar and Gruyere cheeses, then divide into three piles—300g / 3 cups for the sauce, 150g / 1 1/2 cups for the middle layer, and 150g / 1 1/2 cups for the topping.
- Make the roux: Melt the butter in a large saucepan over medium heat. Sprinkle in the flour and whisk to combine, creating a smooth paste resembling wet sand. Cook for about 1 minute, whisking often.
- Create the sauce base: Slowly pour in 480ml / 2 cups of the half-and-half, whisking constantly until smooth. Gradually add the remaining half-and-half and whole milk, whisking continuously until fully combined and smooth.
- Thicken the sauce: Heat the mixture over medium heat, whisking frequently, until it thickens to the consistency of a slightly thinner condensed soup.
- Add cheese and spices: Remove from heat and stir in salt, black pepper, smoked paprika, and 150g / 1 1/2 cups of the shredded cheeses. Stir until melted, then add another 150g / 1 1/2 cups and stir until the sauce is completely smooth.
- Combine pasta and sauce: In a large mixing bowl, combine the drained pasta with the cheese sauce, stirring to coat the pasta evenly.
- Assemble the dish: Pour half the pasta mixture into the prepared baking dish. Top with 150g / 1 1/2 cups of the shredded cheese. Add the remaining pasta mixture, then sprinkle the final 150g / 1 1/2 cups of cheese over the top.
- Bake: Place the dish in the oven and bake for 15 minutes, or until the cheese on top is bubbly and lightly golden.
- Serve: Let the mac and cheese rest for 5 minutes before serving. Enjoy this creamy, cheesy delight!
Recipe Tips:
- Cook Pasta Properly: Boil the pasta for 1 minute less than the package says. This keeps it firm enough to hold its shape after baking and prevents it from turning mushy.
- Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that can stop it from melting smoothly. Always shred cheese fresh for a creamy sauce.
- Don’t Skip the Roux: The butter and flour mixture (roux) is what thickens the sauce. Cook it for about a minute to remove any raw flour taste.
- Layer the Cheese: Adding a layer of cheese in the middle and on top creates the perfect gooey, cheesy texture with a golden crust on top.
- Use Smoked Paprika: Smoked paprika adds a subtle, smoky flavor that takes the dish to the next level. If you don’t have it, regular paprika works too, but the smoky touch is worth it!
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover mac and cheese cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the mac and cheese to cool fully before placing it in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer it to the refrigerator overnight before reheating.
- Reheat: Transfer a portion to a microwave-safe bowl, cover loosely with a microwave-safe lid, and heat in 30-second intervals, stirring between each, until warmed evenly.
Nutrition Facts
Serving Size: 1 serving (1 cup)
- Calories: 610 kcal
- Total Fat: 38g
- Saturated Fat: 23g
- Cholesterol: 125mg
- Sodium: 720mg
- Potassium: 200mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 25g
Check out More Recipes:
Bobby Flay Mac And Cheese Recipe
Description
This delicious mac and cheese, inspired by Bobby Flay, is the ultimate creamy, comforting meal. Perfect for a quick family dinner or a hearty side dish, it’s packed with rich cheddar and Gruyere cheese. Simple to make with pantry staples, you can customize it easily for any occasion. A crispy, golden top makes it irresistible!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 160°C / 325°F and grease a 3-quart (approximately 3L) baking dish, such as a 9×13-inch pan. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the dried elbow pasta and cook for 1 minute less than the package instructions for al dente. Drain and drizzle with a little olive oil to prevent sticking.
- Prepare the cheese: Shred the cheddar and Gruyere cheeses, then divide into three piles—300g / 3 cups for the sauce, 150g / 1 1/2 cups for the middle layer, and 150g / 1 1/2 cups for the topping.
- Make the roux: Melt the butter in a large saucepan over medium heat. Sprinkle in the flour and whisk to combine, creating a smooth paste resembling wet sand. Cook for about 1 minute, whisking often.
- Create the sauce base: Slowly pour in 480ml / 2 cups of the half-and-half, whisking constantly until smooth. Gradually add the remaining half-and-half and whole milk, whisking continuously until fully combined and smooth.
- Thicken the sauce: Heat the mixture over medium heat, whisking frequently, until it thickens to the consistency of a slightly thinner condensed soup.
- Add cheese and spices: Remove from heat and stir in salt, black pepper, smoked paprika, and 150g / 1 1/2 cups of the shredded cheeses. Stir until melted, then add another 150g / 1 1/2 cups and stir until the sauce is completely smooth.
- Combine pasta and sauce: In a large mixing bowl, combine the drained pasta with the cheese sauce, stirring to coat the pasta evenly.
- Assemble the dish: Pour half the pasta mixture into the prepared baking dish. Top with 150g / 1 1/2 cups of the shredded cheese. Add the remaining pasta mixture, then sprinkle the final 150g / 1 1/2 cups of cheese over the top.
- Bake: Place the dish in the oven and bake for 15 minutes, or until the cheese on top is bubbly and lightly golden.
- Serve: Let the mac and cheese rest for 5 minutes before serving. Enjoy this creamy, cheesy delight!
Notes
- Cook Pasta Properly: Boil the pasta for 1 minute less than the package says. This keeps it firm enough to hold its shape after baking and prevents it from turning mushy.
- Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that can stop it from melting smoothly. Always shred cheese fresh for a creamy sauce.
- Don’t Skip the Roux: The butter and flour mixture (roux) is what thickens the sauce. Cook it for about a minute to remove any raw flour taste.
- Layer the Cheese: Adding a layer of cheese in the middle and on top creates the perfect gooey, cheesy texture with a golden crust on top.
- Use Smoked Paprika: Smoked paprika adds a subtle, smoky flavor that takes the dish to the next level. If you don’t have it, regular paprika works too, but the smoky touch is worth it!
Bobby Flay Mac And Cheese Recipe