Mac and Cheese

"The PERFECT mac and cheese. CLASSIC, EASY and SO SO CHEESY it will still blow guests away!"
photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
photo by Nikki Dinki Cooking photo by Nikki Dinki Cooking
Ready In:




  • Cook Pasta 1 to 2 minutes shy of packaged directions.
  • In the meantime, Melt butter and saute onions and garlic until soft and translucent.
  • Add Flour and cook for 1 to 2 minutes.
  • Add milk and stir/whisk till it is combined in mixture.
  • Bring to a boil and reduce to a simmer, let simmer until thick, about 5 minutes.
  • Shred all cheese and combine.
  • Add in 6 cups of cheeses to milk and stir until melted.
  • Combined cheese sauce with pasta and transfer to a baking dish.
  • Top with the remaining 2 cups of cheese and put under broiler till the top is crusty and brown.
  • If you want a true baked mac and cheese, bake at 350 for 35-45 minutes. And for a stove top version serve with out baking.
  • For a step by step video on how to make this recipe search "Nikki Dinki Mac and cheese" on youtube. I show you every step!

Questions & Replies

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  1. Super-cheesy and delicious! I was trying to make this using only the cheeses I had on hand, so I had to make a couple of subs: Manchego in place of the gruyere, and mozzarella in place of the parm. Manchego and gruyere are pretty similar in taste and texture, and the mozzarella was because I was afraid that the shaker-can parm I had would make this gritty. I think the mozzarella made the cheese sauce kind of stringy, but in a melty way. Not a bad thing, but it did make it a little hard to mix into the pasta. I also had a bit of shallot that I needed to use up, so I added it to the onion and garlic. This was much more sophisticated than the usual mac and cheese, with a more complex flavor. I could see this being a great base for lobster mac and cheese, or even with some chopped oil-packed sundried tomatoes mixed in. Good stuff, thanks for posting! Made for PAC Fall '12
  2. This is a great recipe! Classic mac and cheese from my childhood was that yellow, sticky stuff. Nothing like this! This has lovely, strong flavor. This combination of cheese is really fantastic. I could never go back to the old, yellow nonsense again. Sometimes I add bacon.



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