1 min read

Mac and Cheese For the Discerning Epicurean

A slightly more upscale mac and cheese recipe for those grown-up in either age and/or soul.

Here’s a macaroni and cheese recipe that falls somewhere between the Kraft classic and a more highfalutin restaurant variety.

The Recipe
  • 1 ¾ cups water
  • 1 cup 2% milk
  • 8 ounces elbow macaroni
  • 4 ounces shredded American cheese
  • ½ teaspoon Dijon mustard
  • Pinch of cayenne
  • 3 ½ ounces Gruyère cheese
  • 2 tablespoons crumbled blue cheese
  • 1/3 cup panko bread crumbs
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper
  • 2 tablespoons grated parmesan cheese
Mac and cheese on plate.

The Mac Mix

  1. Boil water and milk in a medium saucepan over high heat. Stir in macaroni and reduce to medium-low. Stir frequently until pasta is al dente, 6 to 8 minutes.
  2. Add American cheese, mustard, and cayenne. Stir constantly until cheese is melted, about 1 minute.
  3. Off heat, stir in Gruyère and blue cheese. Cover the saucepan and let rest for 5 minutes.

The Panko Mix

  1. Combine panko, olive oil, a pinch of salt, and a pinch of pepper in an 8-inch nonstick skillet until the panko is moist.
  2. Stir frequently over medium heat until browned, 3 to 4 minutes.
  3. Off heat, sprinkle parmesan over mixture and stir to combine.
  4. Transfer panko to a small bowl.

The Mac and Cheesening

Stir macaroni until mixture is smooth. Transfer to a warm serving dish, sprinkle panko mixture over top, and serve immediately.

And that’s it: Serve the dish with a Topo Chico Cup for an extra classy experience.

This recipe is a slightly altered version of one found in the American Test Kitchen app.