Everyone needs a signature mac and cheese recipe. Here’s how we make it, Lodge style! The best part? You can prep it ahead of time and bake it off right before dinner, making it perfect for potlucks and holiday meals.
Level
Beginner
Prep Time
10 minutes
Cook Time
35-40 minutes
Serves
4-6
Cook it With Our
Directions
- Preheat oven to 375° F.
- Bring a large pot of salted water to a boil. Cook pasta, according to box directions, one minute shy of al dente. Drain, toss with olive oil, and set aside.
- Place your enamel braiser over medium heat and melt butter.
- Whisk in flour and cook 1-2 minutes, until lightly golden and fragrant.
- Slowly whisk in warm milk and cream. Cook 3-4 minutes, until thickened enough to coat the back of a spoon.
- Stir in dry mustard, salt, pepper, and cayenne.
- Reduce heat to low, add cheddar and gruyere, a handful at a time, stirring until smooth.
- Fold in the pasta until everything is evenly coated.
Serving now? Smooth the top and sprinkle with parmesan cheese. Transfer to the 375° oven and bake, uncovered, for 12 to 15 minutes. Broil 1-2 minutes so the top begins to brown and the edges bubble. Sprinkle with parsley and serve.
Serving later? Transfer to the 375° oven and bake, uncovered, for 12 to 15 minutes. Allow to cool, then cover and store in the fridge. When ready, reheat, tightly covered, at 325° F for 15 to 20 minutes with a splash of milk or cream to rehydrate. Remove lid, top with parmesan, and bake 5 more minutes or until the top is melted to your liking. Sprinkle with parsley and serve.
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