I typically do abot 8 oz sharp cheddar to 5 oz gruyere, simply because those are the most common cheese block sizes. Sharp cheddar and Gruyere cheese: I love using a mix of sharp cheddar and gruyere for mac and cheese.9x12 inch casserole dish (or dish of a comparable size): I love this Le Creuset 4 qt casserole dish with lid.Highly recommend grating your cheese fresh for this recipe. Cheese grater: I love this Oxo Box Grater.Large pot for boiling pasta (optional): When I feel like doing less dishes I just pre boil the pasta in the dutch oven, then drain and make the cheese sauce.Dutch oven or other pot for making the cheese sauce: I love my Le Creuset Dutch Oven and use it more than any other kitchen item.Perfectly al dente pasta in mac and cheese? Yes please! Check out other Side Dish Recipes from The Jam Jar Kitchen!

Cavatappi!Ĭavatappi is a bit larger and thicker and thus is remains firm even after soaking up all that ooey gooey cheesy sauce. Particularly when baked!įor me it's simply too easy for macaroni pasta to get soggy so my solution. Over the years and many different mac and cheeses later I have found that I am not actually sold on the macaroni past shape.

Check out other Side Dish Recipes from The Jam Jar Kitchen!.While you can add different topping and mix-ins, I love the classic combination of well cooked pasta with so much melty cheese. This is baked mac and cheese at its simplest and finest. I think y'all know where I'm coming from. I am human and therefore I love macaroni and cheese.Īnd while I recognize this recipe should tecccchhhhnically be called cavatappi and cheese. This simple but so delicious recipe for baked mac and cheese is sure to become a family favorite! Trading traditional macaroni for cavatappi pasta, this recipe combines sharp cheddar and gruyere cheese for an al dente bite full of luscious cheesy goodness.

Mac and cheese no roux