A Decadent Mac & Cheese Recipe
In addition to being a wine blogger, I am also an amateur chef with advanced skills. All of my friends have fond nostalgic memories of mac & cheese which they enjoyed while growing up. However, I have never had mac &cheese, but finally wanted to try it. I decided that the Blue Box wouldn’t do, so I asked my pal Chat GPT for a recipe that captures their enthusiasm, but that would appeal to my adult tastes. Here’s what Chat came up with:
Serves 4 | Prep time: 40 mins | Bake time: 25 mins
Ingredients
For the pasta:
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1/2 lb elbow macaroni (or try cavatappi or pipette for texture) I used cavatappi.
For the béchamel base:
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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1-1/4 cups whole milk, warm
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1/2 cup heavy cream, warm
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½ tsp Dijon mustard
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1/4 tsp freshly grated nutmeg
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Salt and white pepper to taste
For the cheese blend:
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3 oz aged white cheddar, grated
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2 oz Gruyère, grated (nutty, melty)
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1 oz Fontina or Taleggio, grated (for creaminess) Fontina is my go-to.
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2 tbsp grated Parmigiano-Reggiano (for umami depth) Real cheese; no Green Can.
For the topping:
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1/2 cup fresh breadcrumbs (from good-quality bread)
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1 tbsp melted butter
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2 tbsp Parmigiano-Reggiano
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Optional: 1 tsp chopped fresh thyme or chives
Method
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Cook the pasta
Boil pasta in well-salted water just to al dente. Drain and toss with a touch of olive oil to prevent sticking. Set aside. -
Make the béchamel sauce
In a heavy-bottomed saucepan, melt the butter over medium heat. Whisk in the flour and stir constantly for about 2 minutes to make a blond roux. Gradually add the warm milk and cream, whisking continuously to avoid lumps. Simmer for 5 to 6 minutes until thickened and velvety. -
Build flavor
Stir in Dijon mustard, nutmeg, salt, and white pepper. Begin adding the cheese in handfuls, off heat, whisking until melted. Reserve a small handful (1/2 cup) of the cheese for the top. -
Assemble
Combine the pasta and cheese sauce. Transfer to a buttered 1-quart baking dish. Sprinkle the reserved cheese over the top. -
Prepare the topping
Toss breadcrumbs with melted butter, Parmigiano, and herbs. Scatter evenly over the dish. -
Bake
Bake in a 375°F (190°C) oven for 20–25 minutes until bubbling and golden. -
Rest & Serve
Let rest 5–10 minutes before serving. Optional: finish with a dusting of smoked paprika or a drizzle of truffle oil. I went with smoked paprika.
Notes
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For a smoky variation: add diced pancetta or crisp bacon to the mix. I used pancetta.
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For a deeper umami layer: stir in a teaspoon of white miso paste to the béchamel. Which I did, but couldn’t taste it.
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For wine pairing: a lightly oaked Chardonnay or a creamy Viognier balances richness; red lovers could try a soft Pinot Noir.
This is actually Chat’s original recipe cut in half. But, trust me, it is super rich and will still serve four.