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Who doesn’t love ooey gooey mac and cheese. Don’t let these breadcrumbs deceive you, it’s gooey under that top layer. We use a big Le Cruset pan to get the bottom and sides nice and crunchy then layer in the cheesy goodness.
Ahh mac and cheese. It's the best comfort food ever!
Notes
Check out these fun variations on this recipe.
Mexican- substitute Latin Heat for Sweet Heat, add pepper jack cheese instead of fontina and half of the cheddar. Top with crumbled tortilla chips and Cotija cheese. Add 1/2 cup of cooked langostine lobster chunks.
Italian- substitute 2 tsp Super Chunk for Sweet Heat, add 2 Tbsp basil. Substitute 1 cup parmesan for 1 cup of the cheddar. Add 1/2 cup cooked porcini mushrooms. Patted very dry.
Pacific Northwest-Add 1 cup cooked salmon to this exact recipe.
Ingredients
- 1 lb box of elbow macaroni
- 3 cups whole milk
- 8 oz cream cheese
- 2 cup sharp cheddar, grated
- 1 cup fontina cheese, grated
- 1/2 cup parmasan, grated
- 1 Tbsp Sauce Goddess Sweet Heat
Instructions
- Heat milk in a pan large enough to add the macaroni.
- Add cream cheese, 1 1/2 cup of the cheddar and the fontina.
- The cheese will naturally thicken the milk.
- Stir in seasoning.
- Cook the pasta until barely done.
- Drain very well so no water is remaining.
- Pour macaroni into the sauce. Stir to combine.
- Butter your casserole dish. 9x13 works, so does a large oven ware pan.
- Pour half the mac and cheese into the pan.
- Sprinkle remaining cheddar over the dish.
- Add remaining mc and cheese.
- Sprinkle parmesan on top.
- Cover pan loosely with foil.
- Bake for 20 minutes.
- Remove foil and bake for 15 more.
