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Mac-N-Cheese Kid's Favorite Food

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“The American classic with extra kinds of cheese, let’s pull out all the stops. Having made many a Mac-n- cheese, Zac age 14, has decided that what separates a good Mac-n-cheese from a great one is the added variety of cheese. I use a mélange of stinky cheeses to add a strong cheesy taste to my Mac. I also like to incorporate tubular pasta, this way the cheese mixture goes inside. This is his brainchild: Bon Appetit ,Foodie G.”
READY IN:
45mins
SERVES:
6
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 8 teaspoons butter
  • 10 teaspoons flour
  • 1 pinch salt
  • 1 teaspoon pepper
  • 3 cups milk
  • 4 cups cheese, grated (4 cups or 1 lb, Try cheddar, mozzarella, Gruyere or Swiss)

Directions

  1. Preheat oven to 350 degrees. Grease a 9 x 13 inch pan.
  2. Bring a large pot of water to boil. Let the pasta cook to al dente.
  3. Make the roux. Melt butter in a sauce pan. Little by little add your flour so that the flour is gradually absorbed by the butter.(this is a roux ) Add salt and pepper and half your cheese to the mixture.
  4. Place the pasta into the greased dish and pour a bit of olive oil onto the pasta and massage the pasta so that it has a bit of the oil on each pasta.
  5. Top pasta using the remaining cheese. Bake on middle rack for approximately 25 minutes.

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