Alpine Mac & Cheese Recipe

Cook 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). Reserve 1 cup of pasta cooking water, then drain and set the pasta aside.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tbsp unsalted butter. Add 3 tbsp all-purpose flour and whisk constantly for 1–2 minutes until it smells slightly toasty but not browned.

Build the sauce

Gradually whisk in 2.5 cups whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, whisking so the mixture thickens (2–4 minutes). Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1.5 tsp kosher salt, and 1/2 tsp freshly ground black pepper.

Finish with cheeses

Lower heat to low. Whisk in 2 oz softened cream cheese until fully melted and incorporated. Remove the sauce from the heat and stir in 2 cups grated sharp cheddar and 1 cup grated Gruyère until melted and smooth. If you want extra silkiness, temper and whisk in 1 egg yolk now (beat the yolk with a tablespoon of hot sauce, then whisk into the sauce). If the sauce is too thick, add up to 1/2 cup reserved pasta water, a splash at a time, to reach desired consistency.

Combine with pasta

Return the drained pasta to the pot (or a shallow baking dish). Pour the cheese sauce over the pasta and gently fold until evenly coated. Taste and adjust seasoning with salt and pepper. Stir in chopped chives, reserving a little for garnish.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place the torn pretzel pieces in a food processor and pulse until coarse crumbs form (you want some texture, not powder). Transfer to a bowl.

Stir the melted 2 tbsp butter, 1/2 tsp smoked paprika, 1/4 tsp garlic powder and 2 tbsp grated Parmesan into the pretzel crumbs until evenly moistened.

Spread the pretzel mixture in a single layer on the prepared baking sheet and bake for 6–8 minutes, stirring once, until toasted and fragrant. Watch carefully to avoid burning. Remove and cool; the crumbs will crisp more as they cool.

Just before serving, sprinkle the toasted pretzel dust over each portion of mac & cheese for crunch and a toasty, slightly salty flavor.

Fries (if chosen)

Cook frozen shoestring fries according to package directions (bake or deep-fry) until golden and crisp. Season with a pinch of salt and serve alongside the mac & cheese.

Simple side salad (if chosen)

In a small bowl whisk together 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1/2 tsp honey, 1/4 tsp salt and a pinch of black pepper. Toss 4 cups mixed salad greens with the dressing just before serving.