Macaroni and cheese from Cook with Me: More Than 150 Recipes for the Home Cook (page 66) by Alex Guarnaschelli

Where’s the full recipe - why can I only see the ingredients?

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

  • eroachTN on December 15, 2025

    I can't put into words how delicious this mac and cheese turned out. Lucious and creamy, we will absolutely be making it again.

  • averythingcooks on June 11, 2024

    I was worried this would be soupy (I'm used to the thickness of a roux based sauce) but the pasta absorbed lots of liquid during the pre-oven rest & the bake. I had a heavier hand with the aged cheddar vs the Gruyere & added a handful of chopped ham. Scaling to 1/3 = 2 generous dinner bowls & 2 smaller lunch servings. Not sure it's better than my roux based gold standard but it's a good way to clear aging cream out of the fridge.

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