This recipe can be prepped in advance–holding in the fridge for up to a day before baking. Just bring to room temperature before putting in the oven.

Grandma’s Mac & Cheese

Serves 12

Ingredients

• ¼ cup grated pecorino romano cheese
• 1½-2 pounds elbows
• ¾ cup unsalted butter, plus more for the pan
• ¾ cup flour
• 4 cups whole milk
• 4 oz cream cheese
• 3 cups ½ & ½
• 3 cups cubes of Velveeta (12 oz block)
• 3 cups shredded sharp aged cheddar (12 oz block)
• 3 cups shredded gruyere (12 oz block)
• 1 garlic clove, grated
• 1 teaspoon Dijon mustard (or ½ tsp dry mustard)
• ½ teaspoon smoked paprika
• ¾ teaspoon salt  
• ¾ tsp pepper

Instructions

Preheat and Prep:

Preheat your oven to 325°F and grease a 9×13 inch baking dish with olive oil. Set aside.

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook it for 1 minute less than the package directions for al dente. Drain and toss with a little olive oil to prevent sticking.

Make the Cheese Sauce:

While the pasta cooks, shred your cheeses and set them aside, divided into three parts: 5 cups for the sauce, 2 cups for the middle layer, and 2 cups for the topping.

Melt butter in a large saucepan over medium heat. Add flour and whisk continuously until it resembles wet sand, about 1 minute.

Gradually add half and half and whole milk to the pot, whisking constantly until the mixture is smooth and starts to thicken, resembling a thin condensed soup.

Combine the Ingredients:

Remove the sauce from heat and incorporate the spices and half of the cheese until melted and smooth.

In a large bowl, mix the drained pasta with the cheese sauce until well coated. Pour half of the pasta into the prepared (oiled) baking dish, layer with 2 cups of cheese, then top with the remaining pasta mixture.

Bake:

Sprinkle the remaining 2 cups of cheese over the top and bake for 15-30 minutes — until the cheese is bubbly and golden brown. Sprinkle pecorino on top for the last 5 minutes.

NOTES:

• Feel free to personalize your mac and cheese by adding your favorite seasonings or add-ins such as bacon, ham, or tomatoes.
• For a make-ahead meal, prepare the dish but do not bake. Cover and refrigerate, then let sit at room temperature for 30 minutes before baking.
• For a five-cheese variation, replace cheese amounts with the following:
  • For a 5-cheese variation, swap out cheeses:
  • 2 cups cheddar cheese, shredded
  • 1 cup Colby cheese, shredded
  • 1 cup Muenster cheese, shredded
  • 1 1/2 cups Gruyere cheese, shredded
  • 1/2 cup mozzarella cheese, shredded

For a crunchier top and firmer consistency, bake at a higher temperature (350°F-375°F) for 20-30 minutes and broil for 2-5 minutes at the end.  For crispier topping, mix 2 cups coarse bread crumbs tossed with 2 tablespoons EVOO and add to the bake/broil for the last 5 minutes.  

TIPS

• Undercook the pasta. Boil it until it’s a minute shy of al dente, when the noodles still have a slight bite. I typically cook them for 1 minute less than the low end of the time range on the package. They’ll soften more once you mix them with the cheese sauce. If you fully cook the pasta from the start, it’ll be too soft in the final dish.
• Grate the cheese yourself. Pre-shredded cheese will not work here! It’s typically coated in anti-caking agents that will prevent you from making a really smooth and creamy cheese sauce. For the best baked macaroni and cheese, always grate the cheese yourself.
• Whisk, whisk, whisk.  Whisk nearly continuously as you make the cheese sauce. Whisking is crucial for evenly dispersing the roux in the milk, yielding a thick, creamy sauce without lumps. It also helps prevent the sauce from scorching on the bottom of the pot. Don’t let that sauce simmer unattended!
• Dig in right away. This baked macaroni and cheese will have the creamiest texture when it’s right out of the oven, as the noodles will continue to absorb the cheese sauce as it sits. If you like your mac and cheese to be extra-creamy, only let it cool for a few minutes before digging in.

Enjoy!

The Origin of Mac & Cheese:

The origins of macaroni and cheese can be traced back to medieval England, where it was a simple dish of macaroni pasta and cheese sauce. However, the dish we know and love today evolved over time, influenced by various cultures and culinary traditions.  

One key figure in the history of macaroni and cheese is Thomas Jefferson–who had his hands in everything! During his time as U.S. President, he introduced the dish to American society, having been inspired by the pasta dishes he encountered during his travels to Europe. He even served a version of macaroni and cheese at a state dinner in 1802.  I’m sure it was not as good as my mom’s, but I digress…

Another significant milestone in the history of macaroni and cheese was the introduction of boxed macaroni and cheese by Kraft Foods in 1937. This convenient and affordable option quickly became a popular staple in American households, further solidifying the dish’s place in American cuisine.  I’d still choose the homemade version above anytime!