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The BEST Mac and Cheese

  • November 18, 2015
  • By shanmccarth
The BEST Mac and Cheese

the Best Macaroni and Cheese

We did it!  We mastered the ULTIMATE Mac and Cheese.  The key is the smooth & super cheesy sauce… lots of muscle to whisk continuously and quality Gruyere & Sharp White Cheddar.  Don’t skimp and buy the already grated cheese- it won’t create the same texture in the sauce.  This recipe is a little more time consuming & a bit of an arm workout but I can assure you that it is well worth it.  The end result is a labor of love and oozy, cheesy, creamy goodness.  Now stop what you’re doing and go slave over the stove and make the BEST Mac and Cheese.  Your waistline may regret it but you won’t.  It is THAT good!

The BEST Mac and Cheese


  • 2 & 3/4 cups whole milk
  • 1/4 cup flour
  • 4 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried mustard powder
  • 1/8 tsp cayenne powder (if you like it hotter, you can add more)
  • 1 1/2 cups grated gruyere cheese
  • 1 1/2 cups grated sharp white cheddar cheese
  • 1 cup grated parmesan cheese
  • 1/2 lb uncooked pasta (we used rotini)
  • 3 slices chopped crispy bacon
  • chives for garnish
  • hot sauce for garnish


  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions and set aside.
  2. In a small saucepan, warm milk over medium-low heat; cover and set aside.
  3. In a large saucepan, melt butter over medium heat and sprinkle in flour, whisking briskly & constantly (this is VERY important) for about 4-6 minutes until you have created a roux that is smooth & golden.
  4. Slowly add in warm milk and continue to whisk until the mixture is thick & bubbly.
  5. Add salt, mustard, cayenne, black pepper and gradually stir in the cheeses until your sauce is melted and creamy.
  6. Add your cooked pasta to the sauce mixture and stir to coat all noodles.
  7. Top with crumbled bacon and chives.
  8. ENJOY (& devour!) You shouldn’t have a problem doing this!

By shanmccarth, November 18, 2015
  • 3
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