Macaroni and Cheese for Grownups

"This is a sophisticated version for those who appreciate the cheesy goodness without the processed powdered cheese flavor. You can use macaroni or another small pasta like shells or spirals."
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Ready In:




  • Melt the butter in a heavy skillet.
  • Add the onion and saute on medium heat until softened and mostly cooked-about 10 minutes.
  • Add the garlic and cook for one more minute-be careful not to brown the garlic.
  • Whisk the flour in.
  • Cook while stirring for three minutes.
  • Uncooked flour tastes bad!
  • Whisk in the milk.
  • Continue to stir until the mixture barely begins to boil.
  • It should be a little bubbly and beginning to thicken.
  • Add the vinegar while whisking-if the milk is hot it won't curdle and the vinegar brightens up the sauce.
  • Add salt and pepper to taste.
  • If you don't want black flecks use white pepper instead.
  • Add a dash of Tobasco.
  • Taste then add more if you like.
  • Stir in the pepperoncinis or jalapenos.
  • You need to experiment-make this a few times and decide exactly how much of which pepper you like.
  • Stir in your favorite cheeses.
  • I like to combine sharp cheddar with a little crumbled bleu.
  • Swiss is good for flavor but not texture so blend with something creamy like Fontina.
  • Monterey Jack is very creamy but without a lot of flavor so add something sharp and flavorful.
  • Pour the macaroni into a large baking pan.
  • Pour the sauce over and gently mix.
  • Sprinkle the parmesan and bread crumbs on top.
  • Bake at 350 degrees until browned on top-about 25 minutes or so.
  • Let sit for 10 minutes then serve.
  • You may never even consider boxed mac-n-cheese again.

Questions & Replies

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  1. What a great recipe! I used a bunch of little cheese pieces up. I also used up a bunch of pasta that had just a little bit left. It did have way too many breadcrumbs on top, but that is easily fixed. Very yummy, and different every time. Thanks for sharing!
  2. Thanks for a great mac and cheese recipe, lots of flavour. The only thing different I did was to place slices of salami on top of the mac before I put the parmesan and breadcrumbs on.
  3. We loved this recipe which I picked to use up lots of bits and pieces of cheese. I ended up using mostly Monterey Jack and smoked mozzarella cheese for scrumptous mac n' cheese. I must admit that we left out the onion, garlic, tabasco and pickled peppers though. A really great change from our traditional. Thanks for sharing this keeper!
  4. I added this recipe to my cookbook quite a while ago, so tonight when DH said he wanted M&C, this was the perfect recipe. It looked complicated at first, but it really isn't. I made it almost exactly to the recipe. The only substitution I made was the bread crumbs. I didn't have any, but I had a little bit of dried herbed stuffing, so I crushed it fine and used it instead. For the cheese I used one cup of medium sharp cheddar and two cups of pepper jack. Combined with the jalapenos, it had a pretty good kick. I was able to make it in a 8x10 pyrex pan that fits in my toaster oven. I kept an eye on it and only baked for about 15 minutes. I will look forward to making this again, and maybe playing with the combinations of cheeses.



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