When you want something "comforting" Macaroni and cheese is the best. I think I have tasted every version on the planet, my restaurant version was so popular people still call me about it years later. This version…which is also very simple to make…is by far more delicious and can be dressed down for the kids or dressed up for company. It makes MOUNTAINS so be prepared to share it or freeze it (you can take the girl out of the restaurant, but you can’t take the restaurant out of the girl).

You can play with different cheeses and different pastas. I very rarely have anything standard in my pantry so I usually end up with some funky combinations. Think outside the elbow macaroni box on this one and have some fun! Last night I used Trecce Dell’ Orto pasta which is a rustic skewer maccheroni. It translates to "Braids of the Garden" and it has many colors…including black which gets its color from squid ink. Using a good pasta in macaroni and cheese is important. A good pasta will absorb the the sauce and take on the flavors….which leads to a more harmonious dish.


I had Cabot extra-sharp cheddar, Sunshine Farms Wisconsin Cheddar (look past the "cheesy" name…this cheddar rocks!), Carbonelli Provolone, and Emmentaler. The proportions were 2 cheddar to 1 Provolone and Emmentaler. Here is the basic recipe…have fun and enjoy!

  • 2 pounds macaroni
  • 6 cups milk
  • 2 tablespoons ground mustard (Coleman’s)
  • 1 tablespoon and 1 teaspoon Worcestershire sauce
  • 1 tablespoon sea salt
  • 1-1/2 teaspoons Hot Hungarian Paprika
  • 1/4 cup and 2 tablespoons butter
  • 14 cups shredded Cheddar cheese, divided


  1. Preheat oven to 350 degrees F (175 degrees C). Grease your pan…you are going to have to use your best judgement when it comes to pan size here because so much depends onthe size of your pasta. The recipe as I prepared it requires a full restaurant pan. I know most of you don’t have restaurant and catering equipment floating around your house…sorry! I would venture a guess that 2 9 x 13 pans would probably do the trick.
  2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook until al dente; drain-DO NOT RINSE.
  3. Heat the milk in a saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
  4. Stir the butter and  10 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared pan. Sprinkle remaining cheddar on top. Sprinkle with paprika if you wish.
  5. Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.


Since you will most likely have mountains of leftovers I will post my famous meatloaf recipe for you tomorrow 🙂

Have a wonderful day!