Mac & Cheese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prep: Preheat oven to 375°F (190°C). Boil pasta until al dente, drain, and set aside.

Step 2

2. Roux & Sauce: Melt butter, add garlic, then whisk in flour for 1–2 mins. Gradually whisk in milk/cream until thickened.

Step 3

3. Cheese Sauce: Remove from heat. Gradually stir in cheeses (cheddar, Gruyère, etc.) until smooth. Add seasonings (paprika, cayenne, mustard).

Step 4

4. Combine & Bake: Mix pasta with sauce, top with extra cheese/breadcrumbs, and bake for 20–25 mins until bubbly.

Step 5

5. Rest for 30 min

Step 6

Shred Cheese by Hand: Pre-shredded cheese contains anti-caking agents that prevent a smooth sauce.

Step 7

Low moisture mozzarella is recommended

Step 8

Do Not Boil Sauce: Once cheese is added, keep heat low or off to prevent the sauce from breaking. Low and slow.

Step 9

Pasta Choice: Cavatappi is highly recommended for holding the thick sauce.