Sean's Macaroni and cheese 101

Sean P.

"Here is a recipe a friend of mine in Seattle passed down to me almost 7 years ago. It really is one of the most delicious mac and cheese recipe's I have ever made. I am not exaggerating when I say people really go bonkers when I make this dish. I never ever have any left overs."
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  1. Preheat oven to 375 degrees
  2. Warm the milk in a medium sauce pan over a medium heat.
  3. Melt six tablespoons butter in a medium sauce pan over a medium heat.
  4. when the butter starts to bubble add the flour creating a rue.
  5. whisk for about a minute.
  6. Slowly add hot milk to rue while whisking constantly.
  7. Keep cooking until the mixture thickens and starts to bubble about 9-10 minutes.
  8. Add 3 cups of cheddar cheese and 1 1/2 cups of the gruyere.
  9. Keep whisking and remove from heat.
  10. Add salt, black pepper,nutmeg and cayenne pepper.
  11. Stir for 1 minute then set aside.
  12. Cook your corkscrew pasta by following the directions on the box, but remember to boil pasta for about 7 minutes until aldente.
  13. Transfer the pasta to a colander, rinse under cold water to stop the cooking process and drain.
  14. combine the pasta and the cheese sauce in a large bowl and pour into a 9x13 casserole dish.
  15. In a separate bowl mix 1 1/2 cups of cheddar and a 1/2 cup of gruyere and sprinkle over pasta.
  16. Bake for 30 minutes until golden brown, remove and let sit for 5 minutes then serve.


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