Description
Monster Mac and Cheese is an oven-baked dish with gooey layers, smoky crunch, and a golden crown. It’s a weeknight winner and a party showstopper, featuring bold mix-ins for 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 mix-ins: 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 mix-ins: 1 1/2 cups cooked spicy buffalo chicken; 1/3 cup blue cheese crumbles; extra scallions
- Optional Street Corn mix-ins: 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
- Green Sauce Method: Blanch 4 cups baby spinach with 1/2–1 cup basil for 30–45 seconds, then ice-bath and squeeze dry. Blend greens with 3/4 cup warm milk until smooth; strain if needed.
- Heat oven to 400°F and butter a 9×13-inch baking dish.
- Boil pasta in salted water to 1 minute shy of al dente; drain well.
- Warm milk and cream until steamy.
- In a large pot, melt butter over medium heat; whisk in flour 2–3 minutes to a blond roux.
- Stream in warm dairy, whisking until smooth and thick enough to coat a spoon, 4–6 minutes.
- Off heat, whisk in half the cheddar and all Colby Jack (and Gruyère if using) until glossy; stir in sour cream, salt, dry mustard, pepper, nutmeg, Worcestershire, and cayenne; taste and adjust.
- Fold in pasta; transfer to the dish; top evenly with remaining cheddar.
- For “Loaded Beast,” scatter bacon, fried shallots, and roasted garlic over the top; reserve green onions for garnish.
- Bake 25–30 minutes until bubbling; rest 10 minutes; broil 1–2 minutes for deeper crust if desired.
- Garnish with green onions or cilantro and serve hot.
Notes
- Always grate cheese fresh for a smoother melt and fewer clumps.
- Warming the dairy prevents seizing and keeps the sauce silky and stable in the oven.
- Resting the bake keeps slices neat and the interior ultra-creamy.
- Assemble up to 24 hours in advance; cover and refrigerate; bake 30–40 minutes from cold.
- Store leftovers airtight 3–4 days; reheat covered at 325°F with a splash of milk; stir 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