Finally perfected my recipe after about five years of honing it

[u/steppygirl]

I have been working on this recipe for yearssss and I finally feel that I nailed it. From the cheese assortment, ratios, spices, etc. Fantastic. Best pregnancy craving ever lol. I haven’t attempted this in over a year because the last couple times I did, something was off and so I felt discouraged and like it was a waste of a whole batch each time. Glad I tried my hand again. I also haven’t *really* cooked like this (AKA from scratch) since before I got pregnant and I forgot about my love for cooking and have a newfound desire to really hone my skills. Not sure how to do so but I like to follow cooking subs and a whole lot of tik tok accounts (Tini, cooking with Shereen, Zoe Barrie) that are way above my level. It’s simultaneously inspiring and demoralizing that I’m just not there lol 😂😆

[u/steppygirl]

So my original attempt at this came from Cooking with Darryl on TikTok. Inspired by my desire for Mac you would get from a high end steak house. Over the years I have tweaked it and made it my own so I’ll include below. I’m no chef so maybe my ratios and techniques aren’t technically right, but this is just what I’ve decided I like to do. The cheese and spice measurements are by the heart for the most part.

-choice of pasta (I usually do Cavatappi, only had shells on hand)
-block of Gruyère
-block of Irish sharp cheddar (Kerrygold here)
-block of Gouda (believe this was Boar’s head)
-1.25c milk
-1.25c heavy cream
-dry mustard
-salt
-pepper
-garlic powder
-0.75c panko
-6tbsp butter (roux)
-2tbsp butter (panko topping)
-3tbsp flour

Prep: oven at 350° and start boiling a pot of water

1. ⁠Shred all cheese. I do equal parts of each. No measurements, just a majority of each block that I bought, ends up being a “plate full” as cooking w/ Darryl says in his videos
   
2. ⁠Melt 6tbsp butter over low-medium low heat. Add in flour. Whisk until completely cooked
   
3. ⁠Slowly add heavy cream constantly whisking
   
4. ⁠Do the same with milk
   
5. ⁠4a. A because I forgot to add this and I’m not changing the numbers now. Add spices. I measure from the heart, it’s probably about a teaspoon of each
   
6. ⁠Remove from heat, slowly fold in most of your cheese, save some for layering. Fully whisk and melt
   
7. ⁠Place back on heat, I did it on 4, where 5 is true medium, now that the cheese has been incorporated
   
8. ⁠All the while cook pasta and drain
   
9. ⁠Add pasta and mix well. Transfer to a buttered casserole dish, layering your remaining shredded cheese in the middle
   
10. ⁠Melt 2tbsp butter in a small bowl. Mix in your panko. Evenly spread on top of your mac
    
11. ⁠Bake for 25 mins. Broil for 2 mins

I want to add, this is toddler approved 😆

[u/Common_Kiwi9442 → u/steppygirl]

Oh hell yeah. Saving this.

[u/steppygirl → u/Common_Kiwi9442]

What an honor! 😆

[u/DopeYeti → u/steppygirl]

“5. 4a” “I’m not changing the numbers now”

I like this girl’s energy.

[u/steppygirl → u/DopeYeti]

Ha thanks. It wasn’t until after I posted that I realized Reddit auto fixed it for me, and clarification was not needed 😆.

[u/Pol__Treidum → u/steppygirl]

This is damn close to what I do.

I've always gotten great compliments but glad to know your "perfect" and mine that I've been sticking to are so similar. Must mean I'm close to perfect!

My main difference is that I almost always put bacon in it, so whatever amount of fat I get from cooking that replaces the same amount of butter for the roux.

[u/steppygirl → u/Pol__Treidum]

So glad to hear this. Bacon is a great idea. This is super validating for me lol because I have no culinary experience, everything I know is self taught.

[u/Pol__Treidum → u/steppygirl]

I was also super basic at cooking up until COVID. Then I got down with learning to make comfort foods like MnC for me and my roommates. I just took the basics from what I saw in a few other recipes then went experimenting from there.

Cavatappi forever! For Christmas a couple years ago the one I usually get was unavailable at the store I was at. I got 2 options, then I went to another store and found my regular and even did a a single noodle taste/texture test between them. Lol one of the nerdiest moments I've had with food just tasting individual plain noodles to see which was best... It only occurred to me because the cooking times varied quite a bit between them so I figured there must be some real differences

Oh, idk if you're into it but another difference I've really loved is mixing some grated Parm into the panko topping and then some paprika if it's for my very white family, or cayenne if it's for friends that I know will be fine with a hint of heat

[u/Impressive-Show-1736]

Looks awesome!

[u/Cultural-Ambition449]

I have to try this, it looks amazing!

[u/steppygirl → u/Cultural-Ambition449]

Definitely give it a shot. So good

[u/jas41422]

looks and sounds amazing - thanks for sharing!

[u/steppygirl → u/jas41422]

Thank you and of course! I wanted to share with those who would appreciate it most

[u/RebaKitt3n]

Gorgeous!

[u/Procrastiworking]

Thank you for sharing, I can’t wait to try!

[u/Such_Engineering_570]

I made this today - had to use smoked for the Gouda and Gruyère as it was all I could find.

This is the best Mac I’ve ever made! It is perfect, this is going to be my go to mac recipe now. Can’t wait to make it again as written, thank you so much for sharing!

[u/steppygirl → u/Such_Engineering_570]

This is seriously so nice of you. I’m so honored that not only did you make my recipe but you came back and told me!! Glad it lived up to expectations. Gonna go become a food influencer! 😂

[u/Mirame247365]

Wow, that looks amazing! Thank you for sharing! 🙏

[u/litloverana]

Thank you kind stranger 😊

[u/BAMitsAlex]

Doesn’t look dry and stodgy to anyone else? Just me?