Macaroni & Cheese To Die For Recipe

Name: Macaroni & Cheese To Die For
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lb. elbow macaroni; 7 tblsp. Butter, divided; 3/4 cup flour; 1 quart milk; 1/4 cup grated Peccorino Romano cheese; 2 cups grated Tillamook cheddar cheese, divided; 1/2 cup grated mozzarella cheese; 1/2 cup grated provolone cheese; 1 cup grated pepper jack cheese; 1 tsp. Tabasco sauce; 1/2 tsp. salt; Freshly ground black pepper

Servings: persons

1.5 lb. elbow macaroni
7 tblsp. Butter, divided
3/4 cup flour
1 quart milk
1/4 cup grated Peccorino Romano cheese
2 cups grated Tillamook cheddar cheese, divided
1/2 cup grated mozzarella cheese
1/2 cup grated provolone cheese
1 cup grated pepper jack cheese
1 tsp. Tabasco sauce
1/2 tsp. salt
Freshly ground black pepper

1
["Lightly butter a 9x11 inch oven proof baking dish at least 2"" deep.", "Shred cheeses and set aside.", "", "Cook the macaroni in ample salted water until al dente. Drain and toss into a large mixing bowl, stirring in 1-tablespoon butter to prevent macaroni from sticking together.", "In a 3-quart saucepan melt the remaining butter, slowly whisking in flour until a smooth paste is formed. Cook over low heat, stirring constantly until golden but not brown - approximately 3 minutes. Remove from heat and gradually whisk in milk, being careful to whisk away lumps. Return to medium high heat and cook, stirring constantly until sauce thickens - about 5 minutes. Fold in the Peccorino, Tabasco, salt and pepper and pour over cooked macaroni. Set aside 1 cup of the cheddar cheese and stir in the remaining cheeses into the pasta and sauce. Pour into prepared pan and top with reserved cheddar cheese.", "", "Cover with foil and bake at 325 degrees for about 1 hour until bubbling. Remove foil and bake an additional 15 minutes until browned.", "", "", "Note: Mac & Cheese can be made in advance and refrigerated up to 24 hours. Allow to cool completely before covering and refrigerating. Allow an additional 20 minutes of baking time for the chilled dish."]

1817

kcal

Calories

180

Fat

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 12 ingredients. The key ingredients include: 1.5 lb. elbow macaroni, 7 tblsp. Butter, divided, 3/4 cup flour, 1 quart milk, and more.

Yes, Macaroni & Cheese To Die For falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Macaroni & Cheese To Die For

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions