Listen. I am sure this goes without saying, but Macaroni & Cheese is the undefeated reigning champ of any kitchen table, and I’m ready to argue about it.

On most tables, it’s often the most important dish, with people wondering “who made the mac n’ cheese” and side-eyeing you if there is anything in it other than pasta and cheese. Bacon may be acceptable depending on where you’re at, and breadcrumbs will get the occasional pass, but if you attempt to slide anything else in there (like vegetables), prepared to be swung on or at least prepared to defend your culinary decisions.

Yes, mac n’ cheese is similar to spades. Things can get violent.

Though often served as a side, it is far from side dish material.

Macaroni and cheese is comfort food, holiday food AND cookout food, all at the same time. Very few dishes can reign simultaneously in multiple areas, however mac n’ cheese consistently holds the title as the People’s Champ on any occasion. Sunday dinner isn’t complete without it. It’s a bowl of warmth when you’re missing home, it’s usually the star of the Thanksgiving or Christmas table and it’s the most reliable dish at the cookout (especially when your favorite aunt prepared it). It’s the call you hear when the street lights come on to remind you that it’s time to come home… consistent, stable, and authoritative in its approach.

Mac n’ cheese is important y’all and it deserves respect.

Everyone has their expectations of mac n’ cheese and very little grace for the person who messes it up. In my entire existence, I have only met ONE person who said they didn’t like mac n’ cheese, because they didn’t like cheese (still side-eyeing him to this day). Everyone else I know is willing to risk it all for mac n’ cheese and for that, it deserves these accolades.

Now as you read this recipe, you may be thinking to yourself, wow, there is no way this can be healthy. And let me be the first to tell you upfront, it’s not.

When it comes to macaroni and cheese,

you’re talking pasta,

you’re talking butter,

you’re talking cream,

you’re talking cheese…. multiple layers, varieties, and amounts.

Chile macaroni and cheese ain’t for the faint of heart, and it never should be.

you’re talking cheese…. multiple layers, varieties, and amounts.

Chile macaroni and cheese ain’t for the faint of heart, and it never should be.

Ingredients

1 box of pasta of your choice (I enjoy cavatappi however elbow will always be a classic)
64 oz of Chicken Broth, 2 cartons, (optional - you can use water)
6 cups of Cheese which equals 48 oz. Highly recommend you buy block cheese over pre-shredded as it melts better. Recommended cheese pairings:
sharp cheddar - 1 cup
aged cheddar - 1 cup
mozzarella - 2 cups
fontina - 1 cup
gruyere - 1 cup
Mascarpone - 8oz (1 package) - you can substitute for sour cream
1 Stick of Butter (divided)
4 Tablespoons of Flour
2 cups of heavy cream
2 cups of half & half
Seasoning - garlic powder, onion powder, paprika, salt and pepper to taste

Instructions:

Preheat oven to 425 F.
Pour chicken broth in pot and bring to boil. Add pasta and cook just to al dente. You don’t want to cook the pasta all the way as it will finish cooking in the oven.
Start shredding your cheeses, mix together and set aside.
In a skillet on medium high heat, add 4 tablespoons of butter and let melt.
Once the butter has melted and begins to bubble a bit, add in 4 tablespoons of flour and whisk for about 2-3 minutes cooking out the raw flour taste (don’t skip). This will be the thickening agent to your dish.
Afterwards, slowly add heavy cream and then half & half to skillet, continuously whisking to avoid lumps. Don’t add the cream too fast as lumps of flour wouldn’t be pleasant in this dish.
Allow your mix to get nice and thick and season generously with garlic powder, onion powder, paprika, salt and pepper. Don’t forget to taste!! Adjust as needed. *The sauce is at the perfect thickness when it coats the back of a spoon.
Kill the heat on the stove and add 4 cups of your cheese to sauce (1 cup at a time) and allow cheese to melt while stirring. You should get nice pulls especially with the mozzarella and fontina.
At this point, your pasta should be done cooking, drain and return to pot to add mascarpone (or sour cream) to pasta.
Pour in cheese sauce to pasta. Eyeball this, you may not use all of it. Pour to your desire creaminess level and then just add a touch more, usually around 5-6 cups.
Bring out your casserole dish and butter the sides to prevent macaroni from sticking.
To the dish, add a layer of macaroni and then a layer of shredded cheese. Repeat until your last layer is shredded cheese.
(Now would be a good time to add little blocks of cheese with the shredded cheese as well, they melt really well and offer little pops of surprise when people eat them)
Bake in the oven until the top is golden brown and bubbly, should be about 25-30 minutes depending on your oven. Keep a close eye.
Let rest for about 10 minutes before serving.

Oh, and if these instructions weren’t enough, now there’s a video to go along with this recipe. Enjoy!