This time-honored recipe comes from one of our favorite Cabot employees.
It's got a generous portion of tangy cheddar, a golden crumb topping, and a hint of cayenne and mustard. As far as comfort food recipes go, this Mac's macaroni and cheese recipe has to be one of our most popular. It features a scrumptious combination of butter and sharp cheddar, which makes it both filling and truly savory. This recipe makes for roughly eight servings, and it's guaranteed to be a popular one in your home if you decide to make it for your family and friends. After making this dish, please make sure to rate and review it—if there's some way that we can improve this dish, we'd be happy to do so.
In order to make this macaroni and cheese recipe, you're only going to need a few crucial ingredients. You'll need 2 cups of small elbow macaroni, 3 tablespoons of Cabot Salted Butter, 3 tablespoons of King Arthur flour, ¼ teaspoon of dry mustard, a pinch of ground red pepper for a little extra kick, one dash of Worcestershire sauce, 2 cups of whole milk, 16 ounces of Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar, or a mixture of Cabot Premium White Oak Cheddar, Cabot Alpine Cheddar and Cabot Farmhouse Reserve Cheddar. Lastly, you can also add a few buttered breadcrumbs for some additional flavor and crunch.
We're big fans of comfort food here at Cabot, and we definitely feel that this macaroni and cheese recipe is one of the best comfort food dishes that we have listed on our site. Because it offers a unique blend of some of our most delicious and savory cheeses, this particular recipe boasts an enticing assortment of flavors that's tough to beat. We're convinced that you and your family are going to love this dish, but we want to hear your thoughts after you try it—please make sure to rate and review it. Also, feel free to share this recipe on Facebook and Twitter so that even more people can try it out for themselves.
2 cups small elbow macaroni
3 tablespoons Cabot Salted Butter
3 tablespoons King Arthur Unbleached All-Purpose Flour
¼ teaspoon dry mustard
Pinch ground red pepper (cayenne)
1 dash Worcestershire sauce
2 cups whole milk, heated
16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or a blend of Cabot White Oak Cheddar, Cabot Alpine Cheddar, and Cabot Farmhouse Reserve Cheddar, grated & divided* (about 4 cups)
½ cup buttered bread crumbs
COOK and drain macaroni according to package directions.
PREHEAT oven to 350°F. Butter a 2½ quart baking dish or coat with nonstick cooking spray and set aside.
MELT butter in large saucepan over medium heat . Sprinkle flour into butter and whisk constantly until you have thick, smooth paste with nutty aroma, about 5 minutes.
ADD mustard, red pepper and Worcestershire. Gradually whisk in milk and continue stirring until sauce thickens and returns to simmer.
REDUCE heat to low. Add 3 cups of cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish. Sprinkle remaining cheese evenly over top, followed by crumbs. Bake for 20 minutes, or until golden on top and bubbling throughout.
Old-fashioned recipe that is tried and true! Mix it up with different flavored cheddars from Cabot for a little different flavor, such as 1/2 Garlic and Herb and 1/2 Artisan Cheddar…..Heaven!
I found this recipe when trying to determine ingredient portions while duplicating my grandmother’s recipe. I knew she only used Cabot Seriously Sharp and made a roux. This recipe with a couple tweaks below is exactly the Mac & cheese I grew up with in 70s/80’s. I sort of thought of it as merely standard & made it for my company pot luck Christmas lunch. I was blown away with how folks went crazy for it. All kinds of special homemade dishes and everybody was talking about this!? About a dozen people told me they made it for their families after getting the recipe here.
My grandmother only used hunter plaid, lined ziti and Ritz crackers instead of bread crumbs. Try this!
Holy Smokes! This is a family favorite. So easy to prepare and it makes a beautiful presentation – comfort food at its finest.
I use a blend of "Seriously Sharp" and "Extra Sharp" cheeses which produces a smooth and silky cheese sauce with a full bodied cheddar-y cheesy flavor. In other words, yum! I also use plain panko bread crumbs instead of regular bread crumbs – it produces a "nice crunch."
I've made this dish for friends, family, church suppers, etc. – always to rave reviews.
This is by far the best recipe for Mac & Cheese. I use the Seriously Sharp cheese in this recipe.
Holy Smokes! This is an excellent recipe and a family favorite. My kids and husband gobble it up the minute it comes out of the oven. Whenever we're food shopping and I toss in a few extra bars of Cabot cheese, they know it's "almost time." The best combination of cheeses so far are a mix of Cabot Seriously Sharp and Cabot Extra Sharp. I've used other combinations of Cabot cheeses but found this one to be the best. The cheese sauce is velvety smooth and has just the right amount of "bite." Homemade mac and cheese is always better than "the box" kind – but with this recipe, Cabot brings it to a higher pitch of cheesy, velvety smoothie goodness. In other words, it has a high "oh, wow" factor.
I've also made it to bring to a friends house and to pot luck suppers; always to rave reviews.
Thank you, thank you.
Your devoted fan.