Description
Monster Mac and Cheese offers gooey layers, a smoky crunch, and a golden crown that shatters with each bite. This oven-baked mac and cheese is a weeknight winner and a party showstopper, featuring bold mix-ins and a restaurant-style finish.
Ingredients
Scale
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 12 oz extra-sharp cheddar, freshly grated, divided
- 6 oz Colby Jack, freshly grated
- 4 oz Gruyère, grated (optional)
- 1/2 cup sour cream
- 1 tsp kosher salt, plus pasta water
- 1 tsp dry mustard
- 1/2 tsp black pepper
- Pinch nutmeg
- 1 tsp Worcestershire sauce
- Pinch cayenne, to taste
- Optional “Loaded Beast”: 6 slices bacon, crisped and chopped; 1/2 cup fried shallots; 1/4 cup roasted garlic chips; 1/2 cup sliced green onions
- Optional “Buffalo”: 1 1/2 cups cooked spicy buffalo chicken; 1/3 cup blue cheese crumbles; extra scallions
- Optional “Street Corn”: 1 cup charred corn; 1/2 cup roasted peppers; 1/3 cup queso fresco; cilantro
- Green Sauce: 4 cups spinach + 1/2–1 cup basil blended with 3/4 cup milk
Instructions
- Prepare the Green Sauce (if using): Blanch spinach and basil for 30–45 seconds, then ice-bath and squeeze dry. Blend greens with 3/4 cup warm milk until smooth; strain if needed.
- Prepare the mac and cheese base: Warm milk and cream until steamy. In a large pot, melt butter over medium heat; whisk in flour for 2–3 minutes to create a blond roux.
- Gradually stream in warm dairy while whisking until the sauce is smooth and thick enough to coat a spoon, approximately 4–6 minutes.
- Remove the pot from heat. Whisk in half the cheddar and all Colby Jack (and Gruyère if using) until the cheese is melted and the sauce is glossy.
- Stir in sour cream, salt, dry mustard, pepper, nutmeg, Worcestershire sauce, and cayenne pepper. Taste and adjust seasoning as needed.
- Cook the pasta: Boil elbow macaroni in salted water until it is 1 minute shy of al dente. Drain well.
- Combine and bake: Fold the cooked pasta into the cheese sauce. Transfer the mixture to a buttered 9×13-inch baking dish.
- Top the mac and cheese evenly with the remaining cheddar cheese.
- For “Loaded Beast” variation, scatter bacon, fried shallots, and roasted garlic chips over the top. Reserve green onions for garnish later.
- Bake in a preheated oven at 400°F (200°C) for 25–30 minutes, until the edges are bubbling and the top is lightly bronzed.
- Rest the Monster Mac and Cheese for 10 minutes before serving.
- For a deeper crust, you can broil for 1–2 minutes, watching closely to prevent scorching.
- Garnish with green onions or cilantro, depending on your chosen variation, and serve hot.
- If using the Green Sauce, gently whisk the green puree into the cheese sauce after removing it from heat and before adding the pasta. Avoid simmering after adding the puree. Proceed to bake as normal.
Notes
- Always grate your cheese fresh for the smoothest melt and to prevent clumps.
- Warming the dairy before adding it to the roux helps prevent seizing and keeps the sauce silky and stable in the oven.
- Allowing the mac and cheese to rest before cutting helps the slices hold their shape and keeps the interior ultra-creamy.
- You can assemble the mac and cheese up to 24 hours in advance. Cover and refrigerate. Bake for 30–40 minutes from cold.
- Store leftovers in an airtight container for 3–4 days. Reheat covered at 325°F (160°C) with a splash of milk, stirring once midway for even creaminess.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 560
- Sugar: 5g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg