Gillie Mac N' Cheese Recipe

Bring 4 cups water to a rolling boil in a medium pot. Add 1 tsp salt and the 3 cups elbow macaroni. Cook until just al dente according to package (about 7–8 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

Make the roux

In the same pot over medium heat, melt 3 tbs unsalted butter. Add 3 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture bubbles and the raw flour smell is gone (do not brown).

Add milk

Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking to avoid lumps. Bring the mixture to a gentle simmer for 3–4 minutes until it begins to thicken.

Season and melt cheese

Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp hot sauce if using. Reduce heat to low and gradually add 2 cups shredded sharp cheddar and 1 cup shredded Gruyère, a handful at a time, stirring until fully melted and smooth. If sauce is too thick, add up to 1/2 cup reserved pasta water, 1 tbsp at a time, to reach a creamy consistency.

Add the cooked macaroni back to the pot and fold the pasta into the cheese sauce until evenly coated. Keep warm on the lowest heat while you prepare the Gillieburger scoop and toppings.

In a bowl, combine 8 oz ground beef, 2 oz ground pork, 1 tbs minced shallot, 1 tsp minced garlic, 0.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp Worcestershire sauce. Mix gently until just combined—do not overwork the meat.

Form the mixture into one compact scoop-shaped patty about 3 inches in diameter and 3/4 inch thick (this will be placed on top of the mac n’ cheese).

Heat 1 tsp neutral oil in a small skillet over medium-high heat. When shimmering, add the patty and sear 2–3 minutes per side for medium doneness (adjust time for preferred doneness). Optionally press slightly to create a crust. Remove and rest for 2 minutes.

Preheat the broiler (or oven to 450°F / 230°C if you prefer) if you want a crunchy top on the mac n’ cheese.

Spoon mac n’ cheese into a shallow serving dish or individual ramekin(s). Sprinkle 1/2 cup buttered breadcrumbs evenly over the top.

Broil for 1–3 minutes, watching closely, until breadcrumbs are golden and crisp. Alternatively, bake at 450°F for 6–8 minutes to brown the top.

Place the warm Gillieburger scoop in the center of the mac n’ cheese mound. Garnish with 1 tbs finely sliced chives and optional dill pickle slices on the side or tucked beside the patty.

Serve immediately while the cheese is molten and the patty is hot.