Mac & Cheese Bar Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 1.5 cups dry elbow macaroni (about 6–8 ounces) and cook 1–2 minutes less than package directions for al dente (typically 7–8 minutes). Reserve 1/4 cup pasta cooking water, then drain and set aside.

Make roux

In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Add 3 tbsp all-purpose flour and whisk continuously for 1–2 minutes until mixture smells slightly toasty and is just beginning to turn golden (do not brown).

Add milk and thicken

Slowly whisk in 2 cups whole milk, a little at a time, scraping the bottom. Continue whisking and bring to a gentle simmer; cook for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.

Finish cheese sauce

Lower heat to low. Stir in 2 oz softened cream cheese until smooth. Add 1 tsp Dijon mustard, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp nutmeg. Gradually add 2 cups shredded sharp cheddar and 1 cup grated gruyère, stirring until melted and smooth. If sauce is too thick, whisk in up to 1/4 cup reserved pasta water, 1 tablespoon at a time, to reach a creamy consistency.

Combine pasta and sauce

Fold the drained al dente pasta into the cheese sauce until evenly coated. Taste and adjust seasoning with more salt or pepper if needed. Keep warm while preparing toppings (or transfer to a shallow warming tray for a mac & cheese bar).

Prepare crispy panko topping

In a small bowl, combine 1 cup panko breadcrumbs with 2 tbsp melted butter and 1/4 cup grated Parmesan. Spread on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes until golden, stirring once. Transfer to a container for serving.

Cook and crumble bacon

Cook 6 slices bacon until crisp (pan-fry or bake at 400°F/200°C for ~15–18 minutes). Drain on paper towels, then crumble or chop and place in a serving bowl.

Roast cherry tomatoes

Preheat oven to 400°F (200°C) if not already hot. Toss 1 cup cherry tomatoes with 1 tsp olive oil and a pinch of salt. Roast on a sheet tray for 12–15 minutes until blistered and slightly collapsed. Cool and transfer to serving dish.

Steam broccoli

Steam or blanch 1 cup broccoli florets for 2–3 minutes until bright green and just tender. Shock in ice water to stop cooking, drain well, and keep in a serving bowl.

Prepare chicken

If using pulled rotisserie chicken, warm 2 cups gently in a microwave or skillet with a splash of water or chicken broth so it’s ready to serve in the bar.

Prepare green onions & parsley

Thinly slice 1/2 cup green onions and chop 2 tbsp fresh parsley. Place in small bowls for garnish.

Set out sauces and finishing touches

Place hot honey or sriracha (2 tbsp), optional truffle oil (1 tsp), and any extra grated parmesan in small bowls for guests to drizzle/ sprinkle.

Assemble bar

Arrange warmed mac & cheese in a shallow chafing dish or large baking pan to keep warm. Place all toppings in separate bowls around it: toasted panko-Parmesan, crumbled bacon, roasted tomatoes, broccoli, pulled chicken, sliced green onions, chopped parsley, hot honey/sriracha, extra Parmesan, and truffle oil. Provide spoons/ tongs for each topping so guests can build their own bowls.

Optional reheat and bake (for a baked mac option)

If you prefer a baked, crispy top: preheat oven to 375°F (190°C). Spread mac & cheese in a lightly buttered 9x9-inch baking dish, sprinkle with toasted panko-Parmesan topping, and bake 12–15 minutes until bubbly and golden. Finish under the broiler 1–2 minutes if desired—watch closely.