This is my all time favorite cheese and toast recipe. I’ve been doing it for years (I first published this recipe in 2012 and very little has changed).
Why do I love this recipe so much?
- It’s simple. The “craziest” ingredients you’ll find here are cayenne pepper and pepper cheese.
- Kinda easy. From start to finish, you can make this dish in less than an hour.
- This is a classic! No eggs. No evaporated milk. Just a basic recipe that is really delicious.
- Small lot. This is not a giant casserole made to feed 50 animals. You can bake this in an 8×8 pan.
There are a few things that really elevate this macaroni and cheese recipe. Create your own breadcrumbs! It’s worth it, it really is. And you can use up stale bread or go fussy by using something special like sourdough or rye.
And second, I use both cayenne and pepper cheese, so this grilled macaroni and cheese is a little spicy. It’s not too spicy. But sometimes grilled cheese and mac recipes are super bland and tasteless. This is not one of those recipes.
Can you make the toast and cheese front?
Yes. I would usually do this by adding breadcrumbs and baking. If you’re storing breadcrumbs separately, you can cover them and refrigerate them and then bake (add breadcrumbs) the next day or even the next day.
What is the best cheese to use for macaroni and cheese?
For this recipe, I like a combination of crisp cheddar and pepper. You can use other cheeses instead—just be sure to use one that is low in moisture (not fresh mozzarella) and is flavorful.
Should you cover mac and cheese when baking?
Yes. I covered the top of the plate in aluminum foil for the first 20 minutes of baking. Then I opened the dish and let it bake for another 8-10 minutes.
You want the casserole to bake, but you don’t want the breadcrumbs to burn in the process.
I mentioned this on our podcast recently, but this is my ultimate comfort food! I love this for the holidays, such as Thanksgiving. But I also really enjoy making this over and over again with protein for a special dinner.
This makes 4-6 servings, so at home we last for several meals. Interesting! so so. Emma
The best grilled macaroni and cheese
Classic toasted macaroons and cheese without eggs or condensed milk
-
8
ounce
macaroni noodles -
4
tablespoons
butter -
3
Clove
garlic
chopped -
¼
Cup
all-purpose flour -
¼
teaspoon
Cayenne - salt and pepper
-
first
Cup
Milk -
¾
Cup
braised chicken or vegetables -
1
glass
pepper jack cheese
tear off -
first
Cup
cheddar cheese
tear off -
first
Cup
breadcrumbs
See notes for your own recipe -
2
teaspoon
chives
chopped
-
In a pot, heat enough water to cover the noodles plus a few teaspoons of salt over high heat until boiling. Add pasta and cook until thickened. Stains and set aside.
-
Meanwhile, melt the butter in a large saucepan. Add garlic and cook for one minute.
-
Add cayenne pepper and a pinch of salt and pepper.
-
Add flour and whisk to combine. Cook over medium heat, letting it foam as it cooks. Stir frequently and let cook for a few minutes. This is called a roux. It’s the texture of a paste.
-
Now, pour in the liquid and milk. Reduce heat to medium/low and whip until the roux combines well.
-
Add the pepper jack cheese and half the cheddar cheese and stir until melted.
-
Add pasta and pour into your baking dish. Top with remaining cheese, chives and then bread crumbs.
-
Bake (cover with foil) at 350°F for 20 minutes.
-
Remove the foil and continue to bake for 8-10 minutes until golden brown and bubbly.
To make your own breadcrumbs, take 3 pieces of bread and bake them at 350°F until very tasty on both sides. I sometimes do this while the oven is preheated and I’m preparing the rest of this recipe. Just keep an eye on it.
After baking is complete, pulse in a food processor to create bread crumbs.
