The Cheesiest, Creamiest, Dreamiest Mac & Cheese

The Cheesiest, Creamiest, Dreamiest Mac & Cheese Ever!

It’s a mouthful 😉 The Ultimate comfort-food at it’s best. It will melt in your mouth!

Who doesn’t love Mac & Cheese… This is our Twintastico Twist on the classic Mac & Cheese. Its’ Creamy, it’s Dreamy and you guessed it, it’s Cheesy 😉 and it’s the best.

What you want in your Mac & Cheese is perfectly cooked pasta, in a rich, velvety cheese sauce. With a light, crunchy topping that makes you want to go back for more.


For the topping:

  • Extra virgin olive oil
  • 250g breadcrumbs
  • 100g Grated Parmigiano Reggiano
  • Salt & Pepper

For the macaroni and sauce:

  • 600g dried macaroni
  • 250g unsalted butter
  • 6tbsp all-purpose flour
  • 800ml whole milk
  • 200ml heavy/double cream
  • 1 tbsp Dijon mustard
  • Pinch of grated nutmeg
  • 600g coarsely grated strong cheddar
  • 150g pecorino Romano
  • 150g Grated Parmigiano Reggiano
  • 300g Mozzarella shredded
  • Salt & Pepper


Preheat oven to 350F/180C. Butter the baking dish.

In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.

Season with salt and pepper and add the mustard and mix well. Add a pinch of nutmeg and then start to add the cheeses in batches, whisking until each addition is completely melted before adding more. Remove from heat.

Set a large pot of salted water over high heat to boil. Add the macaroni and cook until just al dente.

Drain the macaroni and add to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to a buttered baking dish. For the topping, sprinkle the breadcrumbs over the top, then the Parmigiano Reggiano generously and season with salt and pepper. Drizzle a little extra virgin olive oil over the top and bake in the oven until golden and bubbling, 15-20 minutes. Leave to cool 5 minutes before serving.

Buon Appetito

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.