Some cheese are very salty on their own, but that’s about it. Seasoning, where art thou? No matter what cheese you use, it needs a bit of help with some seasoning. I encourage you to try different cheeses until you find a blend that best suits your ultimate mac-n-cheese experience. Colby-jack is another great cheese, but if you want dramatic stringy cheese action, try whole milk mozzarella, monterey-jack, provolone, etc. Sometimes I only use fontina and gruyere - it really depends on what I’m craving. Smoked gouda isn’t very creamy on it’s own, so it absolutely needs to be paired with something and cheddar is always a great choice. Sometimes I only use cheddar and smoked gouda, another delicious pair - especially during BBQ season. I love adding the Parmigiano-Reggiano and Pecorino-Romano to the béchamel sauce as a flavorful and slightly salty base, then tossing in the other cheeses with the coated pasta to be baked off. Those are my favorite cheeses because they all compliment each other extremely well, and melt together into this harmonious concoction of pure dairy lust. My usual starting-5 cheeses are Cheddar (any variety), Gruyere, Parmigiano-Reggiano, Pecorino Romano, and Fontina. You can use regular elbow macaroni, but try stepping outside the box once in a while 😉 Preferred Cheeses They hold onto the cheese sauce better and have openings big enough for that creamy cheese sauce to seep thru. Elbow macaroni rigate, penne rigate, and cavatappi pasta are my top go-to choices. I absolutely love using pasta with the ridges. If you aren’t used to real cheese, you probably won’t appreciate the rusticity of this authentic bounty of cheesy goodness…ok? Are we clear? Because this is some real sh*t, but before I get into it, here are a few notes… Preferred Pasta This isn’t some waxy boxed mac-n-cheese, people. It’s super easy to do, but a little intimidating if you’re not used to cooking. I saw him do it this way and it’s been my go-to method ever since, especially when I’m feeding more than 5 people. You can find this method just about everywhere, and I got my inspiration from watching Emeril Live back in the day. It’s the classic “ béchamel (cheese sauce) + pasta + more cheese + breadcrumb” method. There are 3 distinct ways I prepare my macaroni and cheese. It’s totally worth the effort to make again and again. It does take patience and practice, so don’t get frustrated if you don’t get it right the first time. I didn’t nail my own macaroni and cheese until maybe the 5th time I made it. I’ve had so many terrible versions made by others…super soggy overcooked pasta, clumpy bland cheese, dry and flavorless…the list goes on. Macaroni and cheese is one of those dishes that seems super easy to make, but many people can’t get it right. I kinda get why…not too many people hate macaroni and cheese.

Bake the casserole until bubbly and golden, 25 to 30 minutes.*cracks knuckles* This may be the most requested recipe ever.

Top with the remaining pasta sprinkle with the breadcrumb mixture. Spread half the pasta mixture in the prepared baking dish. (It will continue to cook during baking.) Drain and add to the cheese sauce mix well.

Cook pasta for 4 minutes, or until not quite tender.

Stir in cottage cheese, nutmeg, salt and pepper. Remove from heat and stir in Cheddar until melted. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes.

Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming.

Place spinach in a fine-mesh strainer and press out excess moisture.

Mix breadcrumbs, oil and paprika in a small bowl.

Coat an 8-inch-square (2-quart) baking dish with cooking spray.

8 ounces (2 cups) whole-wheat elbow macaroni, or penne.

2 cups shredded extra-sharp Cheddar cheese.

1 16-ounce or 10-ounce package frozen spinach, thawed.

3 tablespoons plain dry breadcrumbs, (see Tip).

Sweetie pies mac n cheese