Cheese Maker’s Mac And Cheese

Cheesy pasta


  • Unsalted butter-7 tbsp

  • Flour-¼ cup

  • Milk-3 cups

  • Water-2 cups

  • Elbow macaroni-1 lb

  • Cream cheese, cubed-4 oz

  • Shredded white cheddar cheese-1 ¼ cups

  • Shredded fontina or gouda cheese-1 ¼ cups

  • Shredded havarti cheese-1 cup

  • Shredded smoked gouda cheese-1 cup

  • Cayenne pepper-¼ teaspoon

  • Salt, to taste

  • Pepper, to taste

  • Garlic, minced-1 clove

  • Cracker, crushed-1 ½ cups

  • Fresh basil leaf-1


  • Preheat oven to 350˚F (180˚C).
  • Melt 4 tablespoons of butter in a large pan over medium heat. Whisk in the flour, reducing heat to medium-low, cooking for 1 minute.
  • Whisk in the milk and water gradually. Add the macaroni and cook over medium-high heat until boiling. Mix frequently for 8 to 10 minutes.
  • Remove the pan from the heat and add the cream cheese, cheddar cheese, fontina, Gouda, and cayenne, and season with salt and pepper. Stir until fully combined.
  • Place the mixture to a grease baking dish.
  • In a medium pan, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds, stirring frequently.
  • Add the crushed crackers and stir to combine. Toast the crumbs until browned, stirring for 3 to 5 minutes. Remove the pan from the heat.
  • Shower the toasted crumbs over the macaroni and cheese, and bake for 15 to 20 minutes.
  • Remove from the oven and rest for 5 minutes and serve with fresh basil.




Prep time

20 minutes

Cooking time

40 minutes

Cheese Maker’s Mac And Cheese