Killer Mac & Cheese Recipe

Name: Killer Mac & Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Pasta, Rigatoni Or Molloni Work Well; 4 ounces, weight Vermont White Cheddar; 4 ounces, weight Gruyere; 4 ounces, weight Italian Fontina; 4 ounces, weight Very Sharp Cheddar; 2 ounces, weight Fresh Parmesan Or Romano Cheese, Grated; 1 stick Butter; 1/2 cups Flour; 2 cups Whole Milk; 2 Tablespoons Dijon Mustard; 1 Tablespoon Worcestershire Sauce; 1/2 cups Panko Or Breadcrumbs; 2 Tablespoons Butter; 1/2 cups Sun-dried Tomatoes, Thinly Sliced

Servings: persons

1 pound Pasta, Rigatoni Or Molloni Work Well
4 ounces, weight Vermont White Cheddar
4 ounces, weight Gruyere
4 ounces, weight Italian Fontina
4 ounces, weight Very Sharp Cheddar
2 ounces, weight Fresh Parmesan Or Romano Cheese, Grated
1 stick Butter
1/2 cups Flour
2 cups Whole Milk
2 Tablespoons Dijon Mustard
1 Tablespoon Worcestershire Sauce
1/2 cups Panko Or Breadcrumbs
2 Tablespoons Butter
1/2 cups Sun-dried Tomatoes, Thinly Sliced

1
Cook pasta according to directions on package in a large pot and drain well.
2
Shred all of your cheeses and set aside.
3
Meanwhile, in another large pot, make a roux by melting butter then stirring in flour.
4
On medium heat add milk, then Parmesan to the roux.
5
Stir until thick.
6
Add the Dijon and Worcestershire sauce.
7
Gradually add the other cheeses to the sauce.
8
Continue to stir.
9
The cheese sauce will be very thick.
10
Add the pasta to the cheese sauce and stir.
11
Saute the Panko or bread crumbs in 2 tablespoons of butter over medium heat until well combined.
12
Grease (or Pam) a large glass casserole dish, and pour in the mac and cheese mixture.
13
Top with slivers of sundried tomatoes and then with Panko.
14
Bake for 15-18 minutes at 350 degrees F.
15
Remove from oven and serve hot.

1150

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound Pasta, Rigatoni Or Molloni Work Well, 4 ounces, weight Vermont White Cheddar, 4 ounces, weight Gruyere, 4 ounces, weight Italian Fontina, and more.

Yes, Killer Mac & Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Killer Mac & Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions