the only mac n cheese recipe you’ll ever need.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

elbow macaroni

🥗Healthier: whole grain pasta

💰Cheaper: any pasta shape

More nutritious or versatile.

Slice garlic evenly to ensure even cooking.

Tear greens into 3 or 4-inch pieces, using a mix of kale and mustard greens.

Grate 1.5 lbs of cheese (Fontina, cheddar, Gruyere).

In a pasta pot, melt 4 tbsp of butter over medium heat.

Add sliced garlic and sauté for about 1 minute until softened but not brown.

Sprinkle in 1/3 cup of flour and toast until pale golden, stirring constantly.

Pour in a 12 oz can of Guinness beer and whisk until smooth, creating a dark brown sauce.

Add milk little by little and then pour in 1.5 cups of heavy cream, stirring constantly until it simmers.

Season the sauce with Dijon mustard, Worcestershire sauce, and black pepper.

Cook 12 oz of elbow macaroni in boiling salted water (about 1/4 cup salt) until al dente.

Once the sauce has thickened, add the grated cheese a handful at a time, whisking to melt evenly.

Fold in the cooked pasta and greens into the cheese sauce until well combined.

Transfer the mixture to a buttered 9x13 baking dish, distributing evenly.

Bake in a preheated 400°F oven for 15 to 20 minutes until golden and bubbly.

In a non-stick skillet, melt 2 tbsp of unsalted butter and add panko breadcrumbs, stirring constantly to toast evenly.

Remove the mac and cheese from the oven when the tops are starting to brown, then sprinkle toasted panko on top.

Return to the oven for a few more minutes to crisp the breadcrumbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens