Farm to Feast: Seriously Good Mac & Cheese


I have never made mac & cheese before but volunteered to make it for a party this weekend. I looked over a bunch of recipes, and came up with my own simple, no-nonsense version, which turned out pretty awesome!


1 lb elbow macaroni

1 quart of whole milk

1 stick butter

1/2 cup flour

12 oz. gruyere, grated

8 oz. extra-sharp cheddar cheese, shredded

1 cup panko bread crumbs

Kosher salt

Freshly ground black pepper


Preheat oven to 375°.

Prepare macaroni according to the package directions.

In the meantime, warm milk (but do not boil) in a saucepan. In a large pan, on medium heat, melt 6 tbsp of the butter. Add in the flour and whisk to combine. Cook for 2-3 minutes, being careful not to burn. Slowly pour in the hot milk. Stir until mixture thickens and has no lumps.

Remove from the heat and add the grated cheeses, 2 tsp salt and 1 tsp pepper. *Note that the cheese does not have to be completely melted at this point!

Add the macaroni to the cheese mixture.

Pour into a 9 x 13 pan. Melt the other 2 tbsp of butter in the microwave (about 20-30 seconds). Add in the breadcrumbs. Mix until combined. Sprinkle over the macaroni and cheese.

Bake, uncovered, for 30-35 minutes until top is golden brown.