The Definitive Mac and Cheese




MOTIVATION: Sweet's mac and cheese.  Make it and be happy.

MAJOR KEY: I tend to let my roux for the bechamel go longer than I put in this recipe.  I believe it adds a deeper flavor.  I let it go until a dark brown most times.  I stir constantly also.  There is a difference between richer in color and burnt.  Also, garnish at the end as you see fit.  Old school "nanas" use



3 tablespoons butter

1/2 small white onion, cut into 1/2-inch dice

Kosher salt

3 heaping tablespoons all-purpose flour

1 quart half and half

Pinch grated nutmeg

1 bay leaf

1/2 cup grated Parmigiano-Reggiano

2 pounds elbow macaroni

12 eggs

1 cup cubed Velveeta cheese

1/2 pound (2 sticks) butter, melted

6 cups half-and-half, divided

4 cups grated sharp yellow Cheddar, divided

2 cups grated extra-sharp white Cheddar

1 1/2 cups grated mozzarella

1 cup grated Asiago

1 cup grated Gruyere

1 cup grated Monterey Jack

1 cup grated Muenster

Tastic Spice*


  1. Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic. Add the flour and cook until the flour and butter resemble wet sand, about 3 to 4 minutes. Gradually, whisk in the half and half until incorporated. Add the bay leaf and nutmeg and season with Tastic, to taste. Slowly bring the milk/flour mixture to a boil, stirring frequently to prevent scorching on the bottom. Be sure that the milk comes to a boil or the flour will not cook out and you will be left with a very objectionable starchy feeling on your tongue.
  2. Once the sauce has come to a boil and has thickened, remove it from the heat.
  3. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm in a large bowl.
  4. Whisk the eggs in a large bowl until frothy.
  5. Place bechamel sauce back on low flame.  Add the Velveeta and butter and  mix until velvetta has melted.  Add 3 cups of the sharp yellow Cheddar, the remaining grated cheeses and season to taste with Tastic.  Add cheese sauce to bowl of warm macaroni, toss and add in eggs continuing to toss until completely combined in the large bowl.
  6. Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
  7. Serve hot.


* Tastic Spice is available HERE


Do me a favor?  If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.  I repost my favorite ones 😊


1 comment

  • Hi Chef, it doesn’t state in the ingredients how many eggs to use?


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