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Adult Mac and Cheese
Sana Yousaf

Adult Mac and Cheese Recipe

A sophisticated take on classic mac and cheese, featuring a creamy blend of sharp cheddar, gruyère, and parmesan, with optional white wine and protein add-ins for a gourmet twist.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12 oz elbow macaroni or cavatappi
  • 2 tbsp unsalted butter or olive oil
  • 2 tbsp all-purpose flour
  • 2 cups whole milk or half-and-half
  • 1 cup heavy cream
  • 1 ½ cups sharp cheddar cheese shredded
  • 1 cup gruyère cheese shredded (or gouda)
  • ½ cup parmesan cheese grated
  • 1 tsp Dijon mustard optional
  • ½ tsp smoked paprika
  • Salt and black pepper to taste
  • ½ cup dry white wine optional
  • 4 slices bacon cooked and crumbled (or lobster meat, optional)
  • ¼ cup panko breadcrumbs for baked version
  • 1 tbsp fresh parsley chopped (for garnish)

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 6-8 minutes. Drain and set aside.
  2. Make the roux: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden, stirring constantly.
  3. Add liquids: Slowly pour in milk and heavy cream, whisking to combine. Cook for 3-4 minutes until thickened.
  4. Incorporate cheeses: Reduce heat to low. Stir in cheddar, gruyère, and parmesan gradually, letting each addition melt fully. Add Dijon mustard, smoked paprika, salt, and pepper.
  5. Combine pasta and sauce: Add macaroni to the cheese sauce, stirring gently to coat. If using, stir in white wine.
  6. Optional baking step: For a baked version, transfer to a greased 9x13-inch baking dish. Sprinkle panko breadcrumbs and extra parmesan on top. Bake at 375°F for 15-20 minutes until golden and bubbly.
  7. Serve: Garnish with fresh parsley and serve immediately.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for 2 months.
  • Substitutions: Use gouda or fontina instead of gruyère, or gluten-free pasta for dietary needs.
  • Make it spicy: Add red pepper flakes or cayenne for heat.
  • Vegetarian twist: Stir in roasted broccoli or spinach.
  • Truffle upgrade: Drizzle with truffle oil before serving for luxury.

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