Can I use a different cheese blend?

Yes. The recipe suggests a melt-friendly mix such as cheddar, mozzarella, gruyere or Swiss, and gouda. Use cheeses that melt smoothly for the best texture.

Can I make this ahead of time?

Yes. Assemble the mac and cheese, cover, and refrigerate before baking. For best results, add the breadcrumb topping just before it goes into the oven, then bake until hot and bubbly. You may need a few extra minutes if baking from cold.

How do I keep the sauce from becoming grainy?

Use low heat once the cheese is added and stir until just melted. Choosing good melting cheeses and avoiding a hard boil after adding cheese helps keep the sauce smooth.

What can I use instead of fresh breadcrumbs?

You can use dry breadcrumbs or panko if needed. Fresh breadcrumbs give a softer topping, while panko will bake up a little crisper.

How do I know when it is done baking?

It is done when the casserole is bubbly around the edges and the topping is browned, usually after about 35 minutes at 350F.

Recipes

Mac and Cheese

Name: Mac and Cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 pound macaroni; 3 tablespoons The Spice House sea salt, divided; 4 tablespoons butter; 2 shallots, minced; 3 cloves garlic minced; 4 tablespoons flour; 1 tablespoon The Spice House ground tellicherry peppercorns; 3 cups whole milk; 6 cups grated cheese that melts well . We like a combo of cheddar, mozzarella, gruyere or Swiss and gouda.; 2 cups fresh breadcrumbs; 4 tablespoons melted butter; 3 teaspoons The Spice House sea salt; 1 ½ teaspoons The Spice House Ground Tellicherry Pepper; 2 teaspoons The Spice House Italian Herb Blend; 3 tablespoons grated parmesan cheese

Cozy dinners for two or for a crowd are what we crave as the weather turns chilly. Make ahead dinners like creamy Mac and Cheese are perfect for quiet nights or game nights.

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Ingredients

macaroni 1 pound
sea salt, divided 3 tablespoons
butter 4 tablespoons
shallots, minced 2
cloves garlic minced 3
flour 4 tablespoons
ground tellicherry peppercorns 1 tablespoon
whole milk 3 cups
grated cheese that melts well . We like a combo of cheddar, mozzarella, gruyere or Swiss and gouda. 6 cups
fresh breadcrumbs 2 cups
melted butter 4 tablespoons
sea salt 3 teaspoons
Ground Tellicherry Pepper 1 ½ teaspoons
Italian Herb Blend 2 teaspoons
grated parmesan cheese 3 tablespoons

Preparation Instructions:

Preheat oven to 350F. Generously grease a 9X13 casserole with butter or olive oil.
Bring a large pot of water to the boil. Add 1 tablespoon sea salt and cook macaroni to al dente. Drain and set aside.
Heat a large saucepan over medium heat. Melt butter and sweat shallots and garlic until translucent. Add flour, 2 tablespoons salt and pepper and stir until thick paste has formed. Add milk and bring to a simmer until thickened. Add cheese and lower heat.
Once the cheese has melted add macaroni and stir to combine. Pour macaroni into greased casserole.
Stir together melted butter, salt and pepper, Italian herbs and parm. Sprinkle over the top of casserole and bake for 35 minutes until bubbly and browned.

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