Beth’s Ultimate Mac & Cheese Recipe

Beth’s Ultimate Mac & Cheese Recipe


– Hey, guys, it’s so good
to see you all again. I am finally back from all
of my French adventures. And if you missed any of them
and you wanna get caught up, you can head on over to
my Instagram account, @entertainingwithbeth is my account, and click on the little IGTV icon. And if you click on that, you can see a bunch of videos that I shot while I was over there. So after a month of French food, by the time we got back home, my kids were craving
something very American, like my classic mac and cheese recipe. I will warn you, this is decadent. It’s certainly not diet
food, but boy is it good. Let me show you how to make it. So the first thing we’re
gonna do is boil some pasta. So you’re gonna need a pound
of pasta for this recipe. Now, traditionally mac and
cheese is obviously made with macaroni, but I like to
switch it up now and again, and I like to use those
little mini shells. I don’t know, I think it’s just a little bit more sophisticated, and I find that the sauce sticks
to the shells a bit better, ’cause it kinda goes in the shell. So I’m gonna be using shells, but you can use whatever you like. Now, we don’t wanna overcook the pasta, and the reason is because we are going to bake this mac and cheese
after we assemble it, so it will continue to cook in the oven. And if you take it
where it’s already done, it’ll just end up getting
kinda mushy in the oven, so just stop it when it still
has a bit of a chew to it. Now for the sauce. Okay, this is really what
makes this mac and cheese sing. And when you see the quantities, you’re gonna think I’m nuts, because it makes a ton of sauce. But one of the things that I have learned over the years about mac and cheese is that you really need a lot more
sauce than you think you do, because when you bake it, all of that pasta
absorbs all of the sauce, and you’ll end up with a
really dry mac and cheese if you don’t have enough sauce. And I like a nice saucy mac and cheese. So here’s what you’re gonna do. In a large Dutch oven, you’re going to add eight
tablespoons of butter. I know, it’s a whole stick of butter, but this is what’s gonna
make this really good. Then you’re gonna add 1/2 a cup of flour. And you wanna whisk that together until you get a nice paste forming. Then you’re slowly gonna
add in 6 1/2 cups of milk. This is the part when you’re gonna think, oh my gosh, this is making a ton of sauce, (laughs) but you gotta trust me on this. Just stick with me. Then we’re gonna season our sauce with two teaspoons of salt. And I also like to add
in a clove of garlic. Now, this is really optional. You can leave the garlic in or out. I like it, ’cause I think it just gives it a little bit extra flavor. Mac and cheese can be a little bit bland, so I like to kick it up a
notch with a clove of garlic. Then you can add some freshly
cracked pepper to taste and 1/4 teaspoon of nutmeg. And then we’re gonna add our cheese. Now, this is the other secret, I think, to a really ultimate mac and cheese, is to use three types of cheese. So you wanna turn off the flame. That way you won’t scorch the cheese, and there’s enough heat left in that sauce that’ll easily melt your cheese. So we’re gonna add 1/2 a
cup of grated white Cheddar, and this is gonna provide the
nice gooeyness to the cheese, 1/2 a cup of Gruyere cheese, and this is a stronger flavored cheese and is gonna give you a
little bit more flavor to the cheese sauce, and then I also like to throw in 1/4 cup of Parmesan cheese, which is gonna give you
that nice nuttiness. Then you can just set that aside, and then we’re gonna get to work on the third part of this recipe, which I think really
sends this over the top, and that’s some homemade breadcrumbs. They are really easy to do, and when you see how simple it is, you’ll never go back to
the prepared breadcrumbs for mac and cheese. It’s so much better with the homemade. So to make the breadcrumbs, you wanna use some kind of rustic bread. So you could use a sourdough loaf. You could use an Italian loaf. Even a French baguette would work. And you wanna cut the
bread into small cubes until you get about two cups. Then you’re gonna put
that in a food processor, and to that you’re gonna
add three tablespoons of melted butter, a tablespoon of fresh thyme, and a little salt and pepper to taste. And you just wanna pulse that up until you get a coarse breadcrumb. That’s all there is to it. So now at this point, you
wanna prepare your pan. I like to use these large gratin pans. Something that’s kind of shallow is nice, because then everybody gets a little bit of the breadcrumbs. If you do something that’s small and deep, you don’t get as many breadcrumbs. And then once your pasta is drained, you can transfer it into a big bowl, add that cheese sauce on
top, give it a nice stir, and then transfer this mixture into your greased casserole pan. You can just smooth it
out so everything’s level, and then you can add the breadcrumbs. I like to just distribute
it all over the top. And then you wanna bake this
at 375 degrees Fahrenheit for anywhere from 20 to 30 minutes. And I also like to serve
some red pepper flakes on the side as well if people wanna add a
little bit of heat to it. And if you’d like to get my new videos in your inbox every week, you can now sign up for my newsletter. The link is in the description, and that way you’ll be the first one to know when a new video posts. All right, you guys, I’ll
see you back here next time. Make it a great week; until then, bye.

84 Comments

  1. Hi, Beth. Your Mac & Cheese looks pretty and elegant, just like you. You are simply the best at anything, in fact, you are the Sandra Lee of the Kin community. What's your honest opinion on linguine? Have a good day, Beth. Take care of yourself, sweetie. <3

  2. Always always live your videos Beth you are the best! When I was Wong my mom would make her “winter Mac n cheese” and add nutmeg to it,it was not really a big fan in the house! 😂 definitely going to have to try this recipe without the nutmeg though🙌🏼

  3. The tip about tons of sauce is sooooo true….. I have seen many recipes where they use normal amounts of sauce but tons and tons of cheese and the final product however seems very dried out! Tons of calories and not enough cheesiness and gooeyness… nobody likes that right? Great recipe as always….

  4. Oh my goodness, so yummy 😋 I just might have to try this when I get home. Great recipe, and thanks for the tip about the sauce to pasta ratio 👌🏼

  5. Looks great. Is there any reason that you use white instead of the golden cheddar cheese? I just wondered, because the color makes it look so inviting. You are the best Beth!

  6. I was genuinely craving mac n cheese for the past couple of days and oh my goodness this is a sign Beth! It loooooks so goood drools can't wait to try it!!! Thanks Beth xox

  7. yummmmy. Beth, maybe you could add vegan options to classics like this. for cheese maybe use some nutritional yeast etc. to make for some diversity and animal friendly options for people who still like creamy traditional dishes. it would be so good to learn this things options from an experienced cook like you are! XO

  8. Wow that looks scrumptious, and I totally agree with making a bigger batch of sauce plus I love alot of cheese so it works out right? Thanks Beth❤️. Glad to see you are back😁

  9. Hey Beth, nice to know you are back. Loved the Mac and cheese. My son has recently become a Youtuber. You have been his inspiration. Please watch his video. Hope you like the content. If you do , please let us know, he will be thrilled to bits! This is the link to his video.
    https://youtu.be/mVXS8OX1YhY

  10. This would explain why my Mac n cheese is dry. I guess now it should have been more obvious but I always split my sauce up into two batches even though it’s technically for one. Will just pour it all in next time !

  11. Hi Beth, Looks delish! If i wanted to add a bit of Fontina would I reduce the other cheeses or just add with no adjustments? Thanks, Ishkarah

  12. Even though this has butter I really appreciate that there isn’t pounds and pounds of cheese. I once had a girl tell me her mom made Mac and cheese with FIVE POUNDS OF CHEESE. (For their family of 4!) YIIIIIKES!!!

  13. I can’t have this due to a gallbladder issue I developed w my current pregnancy but it looks fabulous!! I’d love to make this for my family.

  14. This is an American phenomenon I don’t really get 😂 but I guess there are tons of interesting things that we do in our Polish kitchens that will be strange to you: like eating „sandwich” which only has the ingredients on one piece of bread or fermenting basically everything 😂 But I have to admit – your mac’n’cheese looks absolutely stunning and I will definitely do it one day! ❤️ PS: can’t wait for my September box!!!

  15. Hi Beth so nice to see you, I bet you had a great time in France 🙂. Your Mac n cheese look,s decadent and delicious, wow I need to try this out. Thank you

  16. Cheers for cooking mac and cheese but not using macaroni! 😉 In our house we even use fusilli pasta and then crumble some bacon on top for extra crunch 😁

  17. Love when I see a new upload from you Beth! Your videos are so relaxing to watch 😌 and your recipes always look so sophisticated and delish! Can’t wait to try this recipe with the homemade bread crumbs! Yum.

  18. I cant wait to try this. Being sure add these ingredients to my grocery list this week. Thank you for sharing! Your recipes never let me down 🙂

  19. Hi Beth….welcome back!
    So happy to hear your vacation in France was wonderful.
    But now back to business….LOL!
    I missed your video's and this one is great!
    I love Mac & Cheese, it's such a super comfort food.
    Plus it's soooo cheesy….yum!
    Have a nice day! 🌼

  20. I love your channel, Beth. You have a warm and engaging way about you and your enthusiasm is infectious. Every facet of your work is nonpareil. Except that you’re not in compliance with FTC guidelines when it comes to affiliate links.

    “To comply with the FTC Guidelines,you must disclose that you are receiving commissions, and these disclosures must meet four basic requirements: disclosures must be frequent, clear, conspicuous, and require no scrolling or other type of user action to locate.”

    ** https://www.ftc.gov/tips-advice/business-center/guidance/ftcs-endorsement-guides-what-people-are-asking#affiliateornetwork

  21. I’m so glad that I’m not the only one who loves adding different cheeses! My Mac & Cheese is always filled with lots of creamy yumminess like yours except for the bread crumbs. Now I know what has been missing the bread crumbs. Using a sour dough loaf is an awesome idea 🙂 Thank you for sharing this amazing recipe!

  22. Beth, I really hope in this video I have found the answer I've been looking for! I have been desperately trying different recipes for mac and cheese to get a really creamy result. EVERY single time I bake mac and cheese, even when I don't bake it for very long it comes out lacking a good creamy texture, even though people who do these videos show a creamy result, I don't get one. When I do it in the slow cooker, it seems to do pretty well remaining creamy, but now always. I guess the key as you said is to have more than enough cheese sauce because it absorbs while baking. Thank you for this!

  23. Hey Beth, I have been searching for gruyere cheese and cannot find it! Do you have a recommendation for a substitute or a place that is good to get it from online? Thanks!

  24. Beth I made this tonight and it was excellent. I always used to make my own bread crumbs my whole life, until recent years. I got plain old lazy. Today for the Mac & Cheese, I made my own crumbs (after all I make my own bread anyway) thanks to you. You're right! I'm never buying bread crumbs again. These were so much better — I had forgotten just how good. My brother and his family LOVED the bread crumbs on top.Thanks for the great recipe and all your suggestions.

  25. Hello Beth, nice to see you as well! Hope your days are going great after being on vacation. I am looking forward to Portugal myself in a few months. I am planning on being there for at least a year. I would love to start an American Style Cookies and Ice Cream Sandwich Business with a few sides. I will make my own Ice Cream with Chunks of cookie inside but also make Homemade Cones and put broken pieces of the cones in the ice cream. I have been wanting to do something like this for a long time but I had a lot of negative pressure working against me which is terrible because it was from family members!!! I am still checking on the ability of starting a business over there and the startup costs, etc., I do have a few resources and have been told it is easier to start a business their than it is in the area I live now. I know it is very difficult here in Washington State. It seems that they want you to fail before you even get started.
    Are you a licensed baker? What is your history? I know you can 👩🏻‍🍳 cook for sure! And then some!!! Do you have anything in particular that you like to cook or Bake.
    Is there anything your husband especially likes for you to cook for dinner then for Dessert?
    Is there anything that you particularly don’t like to cook or Bake and if so, Why?
    Did you go to a college for cooking or pastry or Baking Class?
    Where do you live now?
    What does your hubby do for work?
    Do you ever have classes for pastry or cake decorating near your home or do you fly around the USA 🇺🇸 doing shows and classes?
    Is your husband supportive of your work? Does he mind you working out of your house? I am a Widow now for six years but I know my husband would be totally supportive of whatever I wanted to do. I am thinking about getting a little truck that can have a Very cold Freezer installed and drive around to the busy sites and sell the Ice Cream Cookie Sandwiches. I will return to the USA at some point, unsure of when but at least a year over there to get the business up and running. Do you have any advice for me about any subject at all. I appreciate any and all help I can get. Thank you so much for sharing your wonderful recipes on YouTube. Do I need to ask your permission to use your recipes or if I sell them. I would not be selling the Recipe, just the cookie and my Ice Cream. I have not baked any of your recipes yet but if they look as good in real life as they do on screen, I would like to use a couple of them as long as I have your permission. I can type your name giving you credit for the cookie because I believe that you should get the credit for your recipes. I do modify recipes quite often adding coffee into chocolate cake, cookies, or Brownies. Just about anything that has Chocolate, will include Coffee!!! It brings out the flavor of the chocolate so much, you can really taste the difference.

    Well, like I said, just call me Gabby! Hope to speak to you later, Gabby Jill

Leave a Reply

Your email address will not be published.


*