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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Ingredients

4 cups dry macaroni
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 cups half and half
1 pound Velveeta cheese, cut into large cubes
12 ounces sharp Cheddar cheese, shredded
8 ounces Gruyere cheese, shredded
8 ounces Colby Jack cheese, shredded
1 tablespoon kosher salt
1 tablespoon dry mustard
2 teaspoons vegetable seasoning (see recipe page)
2 teaspoons fresh ground black pepper

Topping:
1 1/2 cups Japanese bread crumbs
1/4 cup unsalted butter, melted
2 1/2 ounces Parmesan cheese, grated, about 3/4 cup
1/4 cup fresh chives, chopped
1 teaspoon kosher salt
1/2 cup crispy fried shallots or crumbled bacon (your choice)

Instructions

Serves 10 to 12

Place two gallons of water in a 12-quart stockpot. Add a quarter cup of kosher salt to the water and bring to a boil. Add the macaroni and follow the cooking time on the package. Drain well.

To make the sauce, melt the first quarter cup of butter in a 16-inch skillet over medium heat. Stir in the flour to make a roux, cooking for five to seven minutes. Meanwhile, place the milk and half and half in a saucepot and bring to a simmer.

Slowly whisk the hot milk mixture into the roux and bring to a boil. Lower the heat and simmer for five minutes, stirring frequently to prevent sticking. Add the Velveeta and stir until completely melted. Stir in the Cheddar, Gruyere, and Colby Jack. Once the cheese has melted, stir in the salt, dry mustard, vegetable seasoning, and pepper.

Combine the cooked macaroni with the cheese sauce in the stockpot or a large mixing bowl. Mix well, then pour into a 3 1/2-quart baking dish.

To make the topping, combine the breadcrumbs, melted butter, Parmesan cheese, chives, salt, and crispy fried shallots or crumbled bacon. Top the macaroni and cheese with the breadcrumb mixture.

Place the casserole dish on a baking sheet and bake for 30 to 35 minutes, until the breadcrumbs are golden and the macaroni is bubbling.

Let the macaroni rest for 20 minutes before serving.

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