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“From Mitchel London Foods.”
1hr 21mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. In a bowl, combine the first 2 ingredients; set aside.
  3. Bring a large pot of water to a boil over high heat; cook the pasta until al dente, 10-12 minutes; drain and transfer to a mixing bowl.
  4. In a small saucepan over med-high heat; bring milk to a simmer.
  5. In a large saucepan over medium heat, melt the butter; when the butter starts to bubble, whisk in the flour; cook, stirring constantly for 5-6 minutes; then remove pan from heat.
  6. Whisk in the hot milk all at once.
  7. Add in the cayenne, nutmeg, and salt/pepper to taste.
  8. Return the mixture to high heat and cook, stirring constantly, until it comes to a boil and thickens (about 2-3 minutes).
  9. Reduce heat to low; add in 2 cups of the combine cheeses; cook and stir until the cheeses have melted completely.
  10. Pour the sauce over the pasta and mix lightly.
  11. Lightly butter a 3 1/2 quart baking dish; sprinkle 1/2 cup combined cheeses over the bottom.
  12. Cover with 1/3 of the pasta and 1/3 of the remaining cheese.
  13. Repeat layers twice, ending with a layer of cheese.
  14. Pour the cream over all and sprinkle with bread crumbs.
  15. Place casserole dish on the middle shelf of the oven; bake about 30 minutes or until the macaroni is bubbling and the crumbs are golden brown.

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