Ultimate Mac N Cheese Recipe

Name: Ultimate Mac N Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 1 pound Rigatoni Pasta; 1 tablespoon plus 1/2 teaspoon Coarse Salt; 1/2 teaspoon Fresh Ground Black Pepper; 3 1/2 tablespoons unsalted Butter; 1/2 cup finely diced Shallots; 1/4 cup All Purpose Flour; 1/2 cup Dry White Wine; 3 cups Heavy Whipping Cream; 1 1/2 cups shredded Gruyere Cheese; 1 1/2 cups shredded Gouda Cheese; 3 tablespoons finely chopped Fresh Chives; 1 tablespoon Dijon Mustard; 1/4 teaspoon Cayenne Pepper; 1/4 teaspoon Hot Sauce (optional); 1/4 teaspoon ground Nutmeg; 2 cups 1/2-inch Sourdough Bread cubes

Indulge in this decadent, award-winning mac & cheese recipe, inspired by a family reunion tradition! Featured in Sunset Magazine (Jan 2007), this creamy, cheesy masterpiece is perfect for special occasions. Prepare for a flavor explosion with perfectly cooked pasta, a rich cheese sauce, and a crunchy breadcrumb topping. Make it a truly unforgettable culinary experience!

Prep Time 15 mins

Cook Time 45 mins

Calories 598.2 kcal

Protein 43g

Rating 4.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ultimate Mac N Cheese

1 pound Rigatoni Pasta
1 tablespoon plus 1/2 teaspoon Coarse Salt
1/2 teaspoon Fresh Ground Black Pepper
3 1/2 tablespoons unsalted Butter
1/2 cup finely diced Shallots
1/4 cup All Purpose Flour
1/2 cup Dry White Wine
3 cups Heavy Whipping Cream
1 1/2 cups shredded Gruyere Cheese
1 1/2 cups shredded Gouda Cheese
3 tablespoons finely chopped Fresh Chives
1 tablespoon Dijon Mustard
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Hot Sauce (optional)
1/4 teaspoon ground Nutmeg
2 cups 1/2-inch Sourdough Bread cubes

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How to Make Ultimate Mac N Cheese

Preheat oven to 400°F (200°C).
Cook pasta according to package directions in a large pot of boiling, well-salted water until al dente, about 7-12 minutes. Drain and set aside; do not rinse.
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add shallots and cook until light golden, about 3 minutes.
Sprinkle shallot-butter mixture with flour. Cook, stirring constantly, for 1 minute.
Add white wine and stir, scraping up any browned bits from the bottom of the pan.
Stir in heavy cream and bring to a simmer. Reduce heat to low.
Gradually add the shredded cheese, one handful at a time, stirring until each addition is almost melted before adding the next.
Stir in 2 tablespoons chives, Dijon mustard, 1/4 teaspoon salt, cayenne pepper, and nutmeg.
Add the cooked pasta to the cheese sauce and stir to combine.
Pour the pasta mixture into a greased 2-quart baking dish.
In a food processor, pulse bread cubes with the remaining 1 1/2 tablespoons butter, 1 teaspoon chives, and 1/4 teaspoon salt until coarse crumbs form.
Sprinkle bread crumbs evenly over the pasta and cheese.
Bake for 15-20 minutes, or until the top is golden brown and bubbly.
Let cool slightly before serving and enjoy!