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Mac 'n' Cheese Recipe

Name: The Porter Beer Bars Mac 'n' Cheese Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: American
Ingredients: 1.5 cups elbow macaroni (or small pasta shells); 1 tbs salt for pasta water; 6 cups water; 3 tbs unsalted butter; 3 tbs all-purpose flour; 2 cups whole milk; 0.5 cups heavy cream; 1 cups sharp cheddar, finely shredded; 0.5 cups american cheese (or processed cheese slice), torn; 0.5 cups fontina, finely shredded; 0.5 cups gruyère, finely shredded; 1 tsp dry mustard (powder); 0.5 tsp Worcestershire sauce; 0.75 tsp salt; 0.5 tsp freshly ground black pepper; 0.25 tsp hot sauce (optional); 0.75 cups panko breadcrumbs; 1 tbs unsalted butter; 1 tsp olive oil; 2 cloves garlic, finely minced (about 2 cloves); 1 tbs fresh parsley, finely chopped; 2 tbs grated parmesan; 0.25 tsp salt; 0.125 tsp black pepper; 0.25 cups extra shredded cheddar for top (optional); 1 tsp chopped chives or parsley for garnish

Inspired by The Porter Beer Bar

Time45m

Serves3

housemade four cheese 'velveeta', garlicky bread crumbs

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Ingredients

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Pasta & Pasta Water

1 1/2 cups elbow macaroni (or small pasta shells)

1 tbs salt for pasta water

6 cups water

Four‑Cheese 'Velveeta' Sauce

3 tbs Unsalted butter

3 tbs 00 bread flour

2 cups whole milk

1/2 cups Heavy cream

1 cups sharp cheddar, finely shredded

1/2 cups american cheese (or processed cheese slice), torn

1/2 cups fontina, finely shredded

1/2 cups gruyère, finely shredded

1 tsp dry mustard (powder)

1/2 tsp Original Worcestershire Sauce

3/4 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1/4 tsp hot sauce (optional)

Garlicky Breadcrumb Topping

3/4 cups Panko breadcrumbs

1 tbs Unsalted butter

1 tsp olive oil

2 cloves garlic, finely minced (about 2 cloves)

1 tbs fresh parsley, finely chopped

2 tbs grated parmesan

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Finishing

1/4 cups extra shredded cheddar for top (optional)

1 tsp chopped chives or parsley for garnish

Method

Pasta & Pasta Water

Preheat & Boil

Preheat the oven to 350°F (177°C). Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt.

Cook Pasta

Add the 1.5 cups elbow macaroni and cook until just shy of al dente (about 1 to 2 minutes less than package directions). Reserve 3/4 cup of the pasta cooking water, then drain the pasta and set aside.

Four‑Cheese 'Velveeta' Sauce

Make a Roux

In a medium saucepan over medium heat, melt 3 tablespoons butter until foaming. Whisk in 3 tablespoons flour and cook, whisking constantly, for 1 to 2 minutes until the raw flour smell is gone but it hasn't browned.

Add Dairy

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, pouring slowly and whisking to keep the sauce smooth. Bring to a gentle simmer and cook 3 to 4 minutes until the mixture thickens enough to coat the back of a spoon.

Incorporate Cheeses & Season

Reduce heat to low. Stir in 1 tsp dry mustard, 1/2 tsp Worcestershire sauce, 3/4 tsp salt, 1/2 tsp black pepper and 1/4 tsp hot sauce (if using). Add cheeses in three batches: first add half of the shredded cheese blend (cheddar, fontina, gruyère) stirring until melted and smooth, then add the american/process cheese so its creamy texture mimics Velveeta, then add the remaining shredded cheeses and stir until fully incorporated and silky. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, a tablespoon at a time, to reach a velvety, pourable consistency.

Finish Sauce

Taste and adjust seasoning. Keep sauce warm over the lowest heat while you assemble (do not boil once cheeses are added).

Garlicky Breadcrumb Topping

Toast Garlic

In a small skillet over medium heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add the minced garlic and cook 30–45 seconds, stirring, until fragrant but not browned.

Make Topping

Add 3/4 cup panko to the skillet and toast, stirring frequently, until golden and crisp, about 3 to 4 minutes. Remove from heat and stir in 1 tablespoon chopped parsley, 2 tablespoons grated Parmesan, 1/4 tsp salt and a pinch of black pepper. Set aside.

Assemble & Bake

Combine Pasta & Sauce

Combine the drained pasta with the warm four-cheese sauce in a large mixing bowl or directly in the pot. Stir gently to coat all the pasta. If the mixture is too thick, loosen with reserved pasta water, 1 tablespoon at a time, until saucy but not soupy.

Top & Prepare to Bake

Transfer the mac 'n' cheese to a lightly buttered 8x8-inch baking dish. Sprinkle the optional 1/4 cup extra shredded cheddar evenly over the top, then distribute the garlicky breadcrumb mixture in an even layer.

Bake

Bake in the preheated 350°F (177°C) oven for 15–18 minutes until bubbling around the edges and topping is golden. For an extra-crisp top, place under the broiler for 1–2 minutes watching carefully to avoid burning.

Rest & Serve

Remove from oven and let rest 5 minutes. Garnish with chopped chives or parsley and serve hot.