Dad’s Favorite: Mac & Cheese

My dad loved cheese. This is our first Father’s Day without him. I’ve been missing him a lot lately, so to feel closer to him this week I’m made one if his favorite foods: macaroni & cheese.

Mac & cheese was a regular in the Sunday dinner rotation at Big Quin’s. I suspect it was because she knew it was dad’s favorite. He always said he was her favorite son-in-law. This mac & cheese recipe is hers, but I did tweak it a little after a trip to Beecher’s Cheese in Seattle’s Pike Place Market. I loved the blend of sharp Cheddar and Jack cheese in their macaroni & cheese so I changed BQ’s cheddar-only recipe to a blend of Cheddar and Monterey Jack. The last time I made mac and cheese for Dad it turned out perfect. He said it was the best mac and cheese he ever had. So, Dad, this mac and cheese is for you, too. Happy Father’s Day.

Note: The herb-brined pork chop in the photo is from Pine Street Market. So yummy and so easy since they brine it for you. Also, here is the green bean recipe.

Jump to detailed instructions or make-ahead notes.

5 from 1 reviews

Dad's Favorite Mac & Cheese

June 21, 2020

Servings: 6-8

Difficulty: Easy

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By: wandercookeat

Ingredients

• 2 c. (8 oz.) Macaroni pasta - elbows or similar shape
• 2 1/2 c. (~8 oz.) really good sharp or extra sharp Cheddar cheese
• 1 1/2 c. (~4 oz.) Monterey Jack cheese
• 2 Tbsp. butter + more to grease casserole dish
• 2 Tbsp. flour
• 1/4+ tsp. kosher salt + more to season pasta water
• 1/4 tsp. ground pepper
• 3/4 c. milk

Directions

• Step 1 Bring large pot of salted water to boil for pasta. Preheat the oven to 350˚. Shred the cheeses.
• Step 2 Cook pasta according to directions on the box.
• Step 3 Butter a 2-quart casserole dish. Layer half the pasta in the dish. Sprinkle with 1/8 to 1/4 tsp. kosher salt, 1/8 tsp. pepper, and 1 Tbsp. flour then 1 Tbsp butter cut into 3-4 slices. Top with half the cheese. Repeat the layers again in the same amounts.
• Step 4 Add milk.
• Step 5 Bake at 350˚ for 35-40 minutes. Serve warm.

Make Ahead Instructions

If making ahead of time, complete steps 1 – 3 then cover and refrigerate a few hours or overnight. Remove from fridge and let sit for at least 30 min. to start to come to room temperature. Then, continue with the remaining steps. DO NOT FORGET to add the milk. When I make it ahead of time I have a tendency to forget this step and it is always disappointing. I’ve been known to put a sticky note on top to remind me: Add the milk!

Detailed Instructions

Step 1. Bring large pot of salted water to boil for pasta. Preheat the oven to 350˚. Shred the cheeses. Note: The secret to this recipe is to use really good sharp cheddar. Yellow or white is fine. I like white cheddar, but I’ve found that some kids like the traditional yellow. Most really good cheddar does not come pre-shredded, so I buy block cheese and shred it myself. This takes 2 minutes if you use a food processor, so I think it is worth it for the payoff in added flavor. That being said, using a good quality pre-shredded cheese is fine and a good time-saver.

Step 2. Cook pasta according to directions on the box. Cook it to al dente (still firm when bitten). The pasta will soften up more while it bakes.

Step 3. Butter a 2-quart casserole dish. Layer half the pasta in the dish. Sprinkle with 1/8 to 1/4 tsp. kosher salt (depending on your taste), 1/8 tsp. pepper, and 1 Tbsp. flour. Then layer on 1 Tbsp butter cut into 3-4 slices. Top with half the cheese. Repeat the layers again, ending with cheese. If you can still see pasta thru the top layer of cheese, add more cheese. (You can’t have too much cheese!)

Note: The right amount of salt will depend on several factors: the type of salt you are using, the saltiness of the cheeses you are using and your personal preference. I use Dixie Crystals Kosher Salt and I use a 1/4 tsp kosher salt in the first layer and 1/8 tsp. salt in the top layer. When I did this with table salt, it was a bit on the salty side for my taste. See what works for you. Err on the side of less salt initially – your diners can always add salt when you serve it, but they can’t take salt away.

Step 4. Add milk.

Step 5. Bake at 350˚ for 35-40 minutes until cheese is bubbly and the cheese is starting to brown on top. Serve warm.