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A creamy, cheesy, and monstrously delicious Monster Mac and Cheese overflowing in a cast iron skillet exemplifies the ultimate comfort food experience.

Monster Mac and Cheese

This Monster Mac and Cheese is the ultimate comfort food, boasting a rich and creamy cheese sauce made with a blend of cheddar, Gruyere, Monterey Jack, and Parmesan cheeses. Baked to bubbly perfection with an optional breadcrumb topping, this mac and cheese is sure to impress and satisfy.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 cup heavy cream
  • 4 cups shredded sharp cheddar cheese
  • 2 cups shredded Gruyere cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dry mustard
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese

Equipment

  • large pot
  • colander
  • Large saucepan or Dutch oven
  • whisk
  • measuring cups and spoons
  • Grater
  • small bowl
  • 9x13-inch baking dish
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  3. In a large saucepan or Dutch oven, melt the butter over medium heat.
  4. Whisk in the flour until a smooth paste forms (roux). Cook for 1-2 minutes, stirring constantly, until lightly golden and nutty-smelling.
  5. Slowly whisk in the milk and heavy cream, a little at a time, until the roux is fully incorporated and the sauce is smooth.
  6. Bring the sauce to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let the sauce simmer for about 5-7 minutes, or until it has thickened slightly and coats the back of a spoon.
  7. Remove the saucepan from the heat. Add the cheddar cheese, Gruyere cheese, Monterey Jack cheese, and Parmesan cheese to the sauce. Stir until all the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of milk to thin it out.
  8. Stir in the salt, pepper, garlic powder, smoked paprika, and dry mustard. Taste and adjust seasonings as needed.
  9. Add the cooked macaroni to the cheese sauce and stir gently to coat.
  10. In a small bowl, combine the panko breadcrumbs, 2 tablespoons melted butter, and 1/4 cup Parmesan cheese. Stir until the breadcrumbs are evenly coated.
  11. Sprinkle the breadcrumb mixture over the mac and cheese.
  12. Transfer the mac and cheese to the greased 9x13 inch baking dish.
  13. Bake for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbly. Alternatively, broil for 2-3 minutes until golden brown, watching carefully to prevent burning.
  14. Let the mac and cheese rest for about 5-10 minutes before serving.

Notes

For an even creamier sauce, use freshly grated cheese instead of pre-shredded. To prevent the mac and cheese from drying out when reheating, add a splash of milk or cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Get creative with toppings! Add bacon, jalapeños, or roasted vegetables to customize your mac and cheese.