The Ultimate Macaroni & Cheese Recipe

This recipe is built on a rich four-cheese sauce, amplified by savory spice rubs, and finished in the oven with an additional 2 layers of cheese for the ultimate cheesy bite that your mac and cheese experience has been lacking.

 Ingredients

For the Pasta & Sauce Base

  32 Ounces Dried Cavatappi(corkscrew) Pasta

  ⅔ Cup Salted Butter (for roux)

  ⅔ Cup All-Purpose Flour

  4 Cups Whole Milk (semi room temperature)

  2 Cups Heavy Whipping Cream (semi room temperature)

For the flavor

  Salt & Pepper to taste

  1 tablespoon Garlic Paste

  1.5 teaspoon B&B Beef Rub (plus more for dusting)

  1 tablespoon Hot Sauce

  1.5 tablespoon Dijon Mustard

For the Cheese (Totaling 4 lbs)

  1.5 lbs Shredded Extra Sharp Cheddar Cheese

  1.5 lbs Shredded Monterey Jack

  8 oz Shredded Mozzarella or Pepper Jack

  8 oz Fresh Shredded Parmesan Cheese or grated Parm

  Note: You will divide this total cheese amount into two parts: ⅔ for the sauce and ⅓ for layering/topping.

🔪 Instructions

1. Prep and Cook the Pasta

  Preheat your oven to 375°F (190°C). Grease a large (13x9 inch) baking dish.

  Bring a large pot of heavily salted water to a boil. Cook the Elbow Pasta until al dente. Drain well and set aside.

2. Make the Béchamel and Cheese Sauce

  Make the Blonde Roux: In a very large pot or Dutch oven, melt the ⅔ Cup Butter over medium heat. Whisk in the ⅔ Cup Flour and cook, whisking constantly, for 3-5 minutes until it is a light, straw-yellow color (blonde roux).

  Make the Béchamel: Gradually whisk in the Milk and Heavy Cream until smooth. Continue cooking, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

  Season: Remove the pot from the heat. Whisk in the Garlic Paste, B&B Beef Rub, Hot Sauce, and Dijon Mustard. Use salt and pepper to taste.

  Divide the Cheese: Separate your total shredded cheese mixture (Cheddar, Monterey Jack, Mozzarella/Pepper Jack) and Parmesan. Set aside one-third ⅓ of the total for the topping and layering. The remaining two-thirds ⅔ goes into the sauce.

  Add Cheese:

    Tip: Add the Parmesan Cheese first and stir until melted.

    Add the remaining two-thirds (⅔) portion of the shredded cheeses in small handfuls, stirring continuously until fully melted and smooth after each addition.

3. Combine, Layer, and Bake

  Fold in the pasta: Add the drained pasta to the finished cheese sauce. Gently fold until everything is evenly coated.

  Layer the Bake: 

    Spoon half of the mac and cheese mixture into the prepared baking dish.

    Sprinkle a generous layer of the reserved one-third (⅓) cheese blend over the top of the first layer.

    Lightly dust this cheese layer with a pinch of the B&B Beef Rub (or seasoning of choice).

    Spoon the remaining half of the mac and cheese mixture over the top.

    Top with the last of the reserved cheese as a thick final layer.

    Give the top a final, light dusting of B&B Beef Rub.

  Bake: Bake uncovered for 30 minutes, or until the topping is golden brown and bubbly and the mac and cheese is heated through.

  Remove from the oven and let rest for 5-10 minutes before serving.