February 14, 2017

Over-The-Top Mac And Cheese

Recipe: Kristen Eppich

Prep Time: 30 Minutes

Total Time: 75 Minutes

This fresh take on mac and cheese was created in honor of our 30th anniversary.

Find more classic House & Home recipes here.


  • 3 cups grated two-year-old cheddar
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 1⁄2 cups whole milk
  • 2⁄3 cup grated Monterey Jack cheese
  • 1⁄2 tsp coarse salt
  • 1⁄4 tsp chipotle chili powder, plus more for garnish
  • 1⁄8 tsp garlic powder, plus more for garnish
  • 10 oz. dried orecchiette pasta, about 31⁄2 cups


Yield: Serves 6

Make Sauce

  1. Place 1⁄2 cup grated cheddar in bowl and reserve for garnish.
  2. Melt butter in heavy-bottomed saucepan over medium heat.
  3. Add flour and stir with wooden spoon until mixture turns foamy and beige, about 2 minutes.
  4. Switch to whisk, and slowly add milk, whisking constantly to smooth out mixture. Continue cooking and stirring until sauce thickens, 6 to 8 minutes. Remove from heat.
  5. Stir in remaining 21⁄2 cups cheddar, Monterey Jack, salt, chili powder and garlic powder until cheese is melted. Set aside.

Cook Pasta

  1. Cook orecchiette in pot of boiling salted water 2 minutes less than package directions, 10 to 12 minutes or until almost cooked through but still slightly firm.
  2. Drain, then rinse pasta under cold water.

Assemble And Cook Casserole

  1. Preheat oven to 350°F.
  2. Butter or oil 8″ baking dish.
  3. Add pasta to pot with sauce and stir until evenly coated. Scrape into prepared baking dish. Sprinkle top with reserved cheddar and sprinkle of chipotle and chili powders.
  4. Bake, uncovered, 20 minutes or until bubbling. Let stand 5 minutes before serving.

Donna Griffith


House & Home November 2016


Stacey Smithers