Mac & Cheese Recipe

Name: Kona Grill - Tampas MAC & CHEESE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 cups elbow macaroni; 2 cups whole milk; 3 tbs unsalted butter; 3 tbs all-purpose flour; 2 cups sharp cheddar cheese, shredded; 0.5 cups gruyere cheese, shredded; 2 oz cream cheese, cut into small pieces; 1 tsp Dijon mustard; 0.5 tsp hot sauce (optional); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.125 tsp nutmeg, freshly grated (optional); 0.75 cups panko breadcrumbs; 2 tbs unsalted butter, melted; 2 tbs Parmesan cheese, finely grated; 2 tbs toasted macadamia nuts or chopped Kona coffee pecans (optional); 0.25 tsp fine sea salt; 1 tbs chopped fresh chives or parsley; 1 tsp olive oil (for drizzling, optional)

Inspired by Kona Grill - Tampa

Time45m

Serves4

Make Mac & Cheese Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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The Pasta & Cheese Base

1 1/2 cups Elbow macaroni

2 cups whole milk

3 tbs Unsalted butter

3 tbs 00 bread flour

2 cups sharp cheddar cheese, shredded

1/2 cups gruyere cheese, shredded

2 oz cream cheese, cut into small pieces

1 tsp Dijon mustard

1/2 tsp hot sauce (optional)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/8 tsp nutmeg, freshly grated (optional)

Breadcrumb Topping (Kona Crunch)

3/4 cups Panko breadcrumbs

2 tbs unsalted butter, melted

2 tbs Parmesan cheese, finely grated

2 tbs toasted macadamia nuts or chopped Kona coffee pecans (optional)

1/4 tsp fine sea salt

Finishing & Garnish

1 tbs chopped fresh chives or parsley

1 tsp olive oil (for drizzling, optional)

Method

The Pasta & Cheese Base

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just shy of al dente (about 7–8 minutes). Drain well and set aside. Reserve 1/4 cup of the pasta cooking water.

Make a roux

In a medium heavy-bottomed saucepan set over medium heat, melt 3 tbs unsalted butter. Add 3 tbs all-purpose flour and whisk continuously for 1 to 1½ minutes until the mixture is bubbling and smells slightly toasty but not browned.

Add milk

Slowly whisk in 2 cups whole milk, a little at a time, to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking constantly, until it thickens enough to coat the back of a spoon, about 4–6 minutes.

Finish the cheese sauce

Reduce heat to low. Whisk in 2 cups shredded sharp cheddar, 1/2 cup shredded gruyere, and 2 oz cream cheese in small handfuls, stirring until each addition melts and the sauce is smooth. Add 1 tsp Dijon mustard, 1/2 tsp hot sauce (if using), 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp grated nutmeg (optional). Taste and adjust seasoning.

Combine pasta and sauce

Fold the drained pasta into the cheese sauce, adding up to the reserved 1/4 cup pasta water if the sauce feels too thick, until every noodle is coated. Transfer the mac & cheese to a shallow baking dish (about 8x8 inches or equivalent).

Breadcrumb Topping (Kona Crunch)

Preheat the oven to 375°F (190°C). In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tbs melted butter, 2 tbs finely grated Parmesan, 2 tbs toasted and chopped macadamia nuts or Kona coffee pecans (if using), and 1/4 tsp fine sea salt. Mix until the crumbs are evenly moistened.

Evenly sprinkle the breadcrumb mixture over the top of the prepared mac & cheese, pressing lightly so it adheres.

Bake in the preheated oven for 18–22 minutes, until the topping is golden brown and the cheese sauce is bubbly around the edges. For an extra-crispy top, place the dish under the broiler for 1–2 minutes while watching carefully to avoid burning.

Finishing & Garnish

Remove the mac & cheese from the oven and let it rest for 5 minutes to set. Drizzle with 1 tsp olive oil if desired, sprinkle 1 tbs chopped fresh chives or parsley, and serve warm.