Making homemade mac and cheese is more work than your generic easy mac, but this recipe is worth the labor. What I think makes a great mac and cheese is beyond the selection of cheeses but the seasonings and spices. Sure, picking the right cheese is important, but nothing gets much better than a mac and cheese with a high-quality cheddar. Spicing it up with Mendocino Spices Ground White Pepper and Ground Mustard adds depth and elevates the cheesiness even more. I also made this recipe to cater to all mac and cheese lovers, whether you prefer it creamy and luscious or baked with crispy cheese on top, both options are delicious and applicable to this recipe.
1 lb dried elbow macaroni or shells
½ cup butter
½ cup flour
4 cups milk
¾ cup heavy cream
½ tsp Mendocino Spices Ground Cayenne
1 tbsp Mendocino Spices Ground Mustard
1 tsp Mendocino Spices Ground White Pepper
2 tsp Mendocino Spices All-Purpose Seasoning, plus more to taste
16 oz extra-sharp cheddar, coarsely grated
2 oz Monterey Jack cheese, grated
2oz Parmesan, grated
– Preheat the oven to 350 degrees F. Butter or spray with cooking spray a 9 x 13’ baking dish. Set aside.
– Cook macaroni according to package directions (al dente). Drain and set aside.
– In a large wide pot over medium/low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook stirring constantly with a wooden spoon, until roux is a light golden color, about 4 minutes. Gradually pour in milk and cream, whisking constantly to make a bechamel sauce.
– Raise heat to medium/high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until bechamel sauce is thick and coats the back of a spoon, about 3 more minutes.
– Add in Mendocino Spices. Add the cheddar cheese in 3 batches, whisking constantly until each addition is completely melted before adding more. Remove from heat.
– Add the drained macaroni in the pot with the cheese sauce and stir well to coat. Serve as is or bake at 350 degrees F in a buttered 9 x 13’ baking dish. Baking Instructions: Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle remaining cheeses evenly over the macaroni and bake until golden and bubbly, 20 minutes(?). Let cool 15 minutes before serving.