Mac & Cheese Recipe

Prepare shells

Preheat oven to 350°F (175°C). Slice the top off each brioche roll or loaf section to create a hollowable shell. Using your fingers or a small spoon, carefully remove most of the interior crumb leaving a shell about 1/4" (6 mm) thick so it holds shape. Reserve removed bread for breadcrumbs or discard. Brush the inside and outside of each shell lightly with melted butter.

Place the hollowed brioche shells on a baking sheet, brush tops with the egg wash (beaten egg + 1 tsp water) and bake 8–10 minutes until lightly set and slightly golden. This firms the shell so it will hold the filling and stand up to frying. Allow to cool on a rack.

Cook pasta

Bring a pot of salted water to a boil. Add elbow macaroni and cook until just under al dente (about 1–2 minutes less than package directions). Drain and set aside. Reserve 1/4 cup pasta cooking water.

Make béchamel-style cheese sauce

In a medium saucepan over medium heat, melt 2 tbs butter. Whisk in 2 tbs flour and cook 1–2 minutes until slightly nutty but not browned. Gradually whisk in 2 cups whole milk until smooth. Cook, stirring, until sauce thickens and coats the back of a spoon (about 4–6 minutes). Stir in cream cheese until melted, then add Dijon, Worcestershire, salt, pepper, and hot sauce if using.

Remove from heat and stir in grated cheddar and Gruyère (if using) until fully melted and smooth. If sauce is too thick, stir in up to reserved 1/4 cup pasta water a tablespoon at a time to loosen. Fold in the drained pasta until evenly coated. Taste and adjust seasoning.

Allow mac & cheese to cool slightly (10–15 minutes) so it thickens and is easier to portion into shells.

Using a spoon or piping bag, fill each prebaked brioche shell generously with mac & cheese, mounding slightly but without overfilling so you can close the top if you kept a lid. Wipe any excess off the exterior of the shells so batter will adhere evenly. Chill filled shells in the refrigerator 15–20 minutes to firm the filling and help batter adhere.

Prepare dredge and batter

Set up three shallow bowls: (1) flour for dredging, (2) beaten eggs, (3) batter. For the batter: whisk together 1 cup flour, 2 tbs cornstarch, 1 tsp baking powder, and 1/2 tsp salt. Whisk in the cold sparkling water or beer until a smooth, slightly thick, tempura-like batter forms. If using panko for extra crunch, place it in a fourth bowl.

Dredge and batter shells

Lightly dust each chilled, filled brioche shell with the dredging flour, tapping off excess. Dip into beaten egg, then immediately into the batter to coat completely. If using panko, press batter-coated shell into panko to adhere a crunchy crust. Place on a wire rack while you heat oil.

Fry shells

Pour vegetable oil into a heavy skillet or deep pot to a depth of about 1–1.5 inches and heat to 350°F (175°C). Fry shells in batches (do not overcrowd) 1.5–3 minutes per side until golden brown and crispy; total time depends on shell thickness. Use tongs to turn carefully. Internal filling should be hot—test one by cutting open. If exterior browns too quickly, reduce heat slightly and cook longer to ensure filling is warmed through.

Remove fried shells to a paper-towel-lined tray to drain. Sprinkle with grated Parmesan and a pinch of sea salt while still warm.

Transfer to a serving platter, garnish with chopped parsley, and serve immediately while crisp. Provide napkins — these are best hot and crunchy with creamy mac inside.