Pepper Belly Pete Mac and Cheese Recipe
There are few things more comforting than a bowl of homemade mac and cheese. It’s that one dish that instantly feels like a warm hug — gooey, cheesy, and soul-satisfying
Ingredients
For the pasta
- 1 pound elbow macaroni(or any short pasta)
- 1 tbsp salt (for boiling water)
For the cheese sauce
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup Monterey Jack cheese, shredded
- ½ cup smoked gouda, shredded
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
For the topping
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted
- ½ cup cheddar cheese, shredded
- ½ tsp paprika
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente (1 minute less than package instructions). Drain and set aside.
Make the Roux
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes until slightly golden — this gets rid of the raw flour taste.
Add Milk & Cream
- Slowly pour in warm milk and cream while whisking constantly. Continue whisking until the mixture thickens (about 5 minutes).
Add Cheese & Seasonings
- Lower the heat and stir in cheddar, Monterey Jack, and smoked gouda until melted and smooth. Add cayenne, smoked paprika, garlic powder, salt, and pepper. Taste and adjust seasoning.
Combine with Pasta
- Pour the cheese sauce over the cooked pasta and stir until every piece is coated in creamy goodness.
Prepare the Topping
- In a small bowl, mix panko breadcrumbs with melted butter, cheddar, and paprika.
Assemble
- Pour the mac and cheese into a greased 9x13-inch baking dish. Evenly sprinkle the breadcrumb mixture on top.
Bake
- Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until the top is golden brown and bubbly.
Serve
- Let it cool for 5 minutes before serving. The sauce will thicken slightly as it rests.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze individual portions in airtight containers for up to 2 months.
- Reheat: Warm in the oven at 325°F for 15–20 minutes or microwave in short bursts with a splash of milk to keep it creamy.
- Avoid drying out: Cover the dish with foil when reheating to preserve moisture.