Macaroni and cheese from Appetites: A Cookbook (page 128) by Anthony Bourdain

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • xanetta_k0su2r on February 11, 2026

    I love the flavors. Mac and cheese is so personal and as a southerner this just was not my cup of tea. I will definitely take some of this recipe into my own southern baked custard style mac and cheese.

  • MarieMacCheese on January 13, 2026

    I have a few go to recipes for Mac and cheese and this one is entering the rotation. I like the kick of the cayenne and the blend of cheeses. I like a crispy top so I might add some panko to the top next time as it only browned a little. I used pizza mozzarella vs the fresh.

  • bernalgirl on August 24, 2025

    An excellent macaroni and cheese. A spicy version was requested, so I used 5 oz. Gruyère, 5 oz. pepper jack, low moisture mozzarella, added a small can of roasted Hatch chiles in place of the ham, and the full 2 teaspoons of cayenne. Mine is very hot, next time I’d cut the cayenne to 1 teaspoon. This is a decadent mac’n’cheese to serve immediately. There’s Jubilee recipe is better to make ahead, the custard base makes serving perfect squares easy and it sits well.

  • averythingcooks on August 17, 2022

    It takes a lot for me to bypass my go to mac & cheese (likely cut from a Canadian publication called Homemakers years ago) but with whole milk in the freezer & a cheese drawer clean out needed, I came here. I did my best to match his recipe but with no fresh mozzarella on hand, a mix of Monterey jack, regular mozzarella & more sharp cheddar took its place and I also used an extra 1/4 cup milk based on member comments. I mixed the parmesan reserved for the top with melted butter & fresh breadcrumbs (our preference for some crunch), I always add a handful of ham and we did really like the kick from the cayenne. I made a 1/2 recipe which still made a lot, but who doesn't love leftover mac & cheese?

  • chawkins on November 18, 2021

    I made a quarter of the recipe for the two of us. It was delicious, the mustard, cayenne and Worcestershire added a lot of flavor as did the combination of the four cheeses. I only used a quarter of the cayenne called for and it provided the perfect level of spiciness for us.

  • Nealm on July 01, 2019

    I put 1.5 teaspoons of cayenne pepper in and it wasn't enough, but to each, his own when it comes to spicy taste. I also made the mistake not having quite enough milk. Don't scrimp there...make sure you have at ;east 5 cups, more if you want it smoother.

  • southerncooker on June 25, 2018

    We loved the combination of cheeses in this one and the optional ham. I did only opt for a half amount of cayenne since mine is super hot. Next time I think I'd only do a fourth.

  • clcorbi on February 13, 2017

    Made for our Valentine's Day dinner. This recipe makes a delicious, complex mac n cheese that is quite straightforward to put together. I used the blend of cheeses Bourdain recommends, subbing only smoked mozzarella for plain. The longest step here is grating all the various cheeses. What sets this mac n cheese apart is the addition of mustard powder, cayenne pepper and worcestershire to the béchamel. We really enjoyed this flavor boost, but next time I'd reduce the cayenne, as it was a bit too overpowering for me. I don't want my mac n cheese to be overtly spicy. After throwing this in the oven for 20 minutes with a generous blanket of grated parmesan on top, it was a beautiful golden brown. We both thoroughly enjoyed this, but next time I might add some extra milk or cream to thin the sauce out a bit. I simply prefer a mac n cheese with more of a runny sauce, and because of the huge proportion of cheeses in this one, it was quite thick after baking.

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