Mac & Cheese Bar Recipe

Bring 12 cups water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 1 lb elbow macaroni and cook until just al dente according to package directions (usually 7–9 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and return to the pot off the heat.

In a medium saucepan over medium heat, melt 4 tbsp butter. Whisk in 4 tbsp flour and cook, whisking constantly, 1–2 minutes to form a blonde roux (don’t let it brown).

Gradually whisk in 3 cups whole milk and 1 cup heavy cream, whisking constantly to avoid lumps. Cook, stirring, until the mixture thickens and just begins to simmer, about 5–7 minutes.

Whisk in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp salt, and 1 tsp freshly ground black pepper. Reduce heat to low.

Add 4 cups shredded sharp cheddar cheese a handful at a time, stirring until each addition melts and the sauce is smooth. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Taste and adjust seasoning with more salt or pepper as needed. Keep warm on very low heat, stirring occasionally.

In a separate medium saucepan, heat 2 tbsp butter over medium heat. Add 1/2 cup finely diced yellow onion and the minced jalapeño; cook until softened, about 3–4 minutes.

Add 2 tsp flour and cook, stirring, 30 seconds. Slowly whisk in 1 cup whole milk until smooth and beginning to thicken, about 2–3 minutes.

Stir in 1/2 cup drained diced tomatoes with green chiles, 8 oz cubed processed American-style cheese, and 1 cup shredded Monterey Jack. Stir constantly until cheeses have melted and sauce is smooth.

Season with 1/2 tsp ground cumin and 1/2 tsp salt. If the queso is too thick, stir in up to 1/4 cup reserved pasta water to loosen. Keep warm on low, stirring occasionally.

Sauté mushrooms: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 8 oz sliced mushrooms, 1/4 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until mushrooms are golden and any liquid has evaporated, about 6–8 minutes. Transfer to a bowl and keep warm.

Cook bacon: In a separate skillet over medium heat, cook 8 oz chopped bacon until crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain, then chop further if pieces are large.

Prepare basil breadcrumbs: In a small skillet, heat 1 tbsp olive oil over medium heat. Add 3/4 cup panko breadcrumbs and toast, stirring, until golden, 3–4 minutes. Remove from heat and stir in 2 tbsp grated Parmesan and 1/2 cup chopped fresh basil. Season with a pinch of salt. Set aside.

Prep fresh toppings: Place 1 cup diced tomatoes and 3/4 cup diced green onions in small bowls for the service station.

Combine macaroni and sauces: With the drained hot pasta in the large pot, stir in the creamy cheddar sauce until the pasta is evenly coated. Transfer half of the coated pasta to a serving pan or chafing dish. Stir the queso sauce into the remaining pasta in the pot to coat, then transfer that queso-coated portion to a second serving pan so guests can choose between creamy cheddar and queso or mix them.

Top each pan with 1 cup shredded sharp cheddar cheese (spread evenly) and scatter sautéed mushrooms and crisp bacon evenly over both pans. Keep additional shredded cheddar, basil breadcrumbs, diced tomatoes, and diced green onions in bowls alongside the pans for guests to add as desired.

If you want a baked finish (optional): Preheat oven to 375°F (190°C). Sprinkle basil breadcrumbs and an extra 1/2 cup shredded cheddar over the pans. Bake uncovered 10–12 minutes until bubbly and golden on top. Remove from oven and let rest 5 minutes before serving.

Serve: Arrange the two sauce options side by side with bowls of diced tomatoes, green onions, extra shredded cheddar, basil breadcrumbs, and a bowl of fresh basil leaves so guests can build their own mac & cheese plates.