Scroll to the bottom for a link to the recipe
Do you have a go-to dish that you take to EVERY family gathering?
For me, it’s my often-requested mac & cheese, but hey, it’s not my creation. The recipe I’ve used for years, probably decades now, comes from a Naomi Judd cookbook, given to me as a gift from my mother when I was just learning to cook. It’s been a staple for my sisters, their families, and my own for as long as I can remember. As our family grew, I tried doubling, even tripling, the recipe and I must admit, it has lost the luster it had when cooked in smaller batches.
So, I decided to try something new. I set out on a mission to find an even better mac & cheese, one that would satisfy several mouths who show up hungry whether it is a holiday or Sunday dinner. My search began the night before Easter, with the hopes that I would find something to take to my sister’s house and without announcing that I had changed up tradition. (Not going to lie, I was a bit nervous about this because not everyone is okay for change.) I sifted through a few online basic recipes, not finding what I thought could be a keeper. I needed something memorable. A recipe to be handed down to future cooks in the family one day.
Sitting in my Butler University pajama pants and scrolling on my laptop with Dateline blaring in the background, there it was, a photo of the cheesiest mac & cheese everrrrrrrr. I scanned the ingredients to see what makes this dish special, and items like gruyere cheese and heavy whipping cream jumped off the page. What sealed the deal?
You grate the cheese, instead of using pre-packaged.
I was sold! I made my grocery list and nearly opened Kroger the following morning while employees were donning their blue aprons and looking a bit tired from the early hours. I made my purchase and rushed home to create this cheesy masterpiece, then noticed the recipe called for a few different techniques that were new to me in the cooking world. Things like boil the pasta al dente (one minute less boiling time than what you normally do) and layering the pasta in your baking dish with 1/3 of the pasta, followed by 1/3 of cheese sauce, so that every bite is as tasty as the one before. Made sense to me!
I made the dish, taste-tested it (thoroughly impressed with the flavor), then taste-tested it again! Hey, just for good measure. Isn’t that what chefs do?
At my sister’s house, I placed the bubbling mac & cheese on the stove with pride and got in the serving line with my plate, as everyone dished up a scoop of the cheesy goodness for themselves. I was anxious for feedback, especially from my youngest son, Hayden, and nephew, Lincoln, who are both big fans of the Naomi Judd recipe. Would they be disappointed? My nephew, Jackson, was the first to notice.
‘Hey, Aunt Deb, did you do something different to the mac & cheese?’
I glanced in his direction, not sure how to respond. Did he mean ‘different’ in a good way? Then he added, ‘It’s creamier. It’s REALLLLLY good.’ Before long, Hayden & Lincoln were also raving about the new recipe, asking that this be the permanent replacement. The adults were in agreement, and I went home with an empty baking dish!
Listen, I can’t take the credit. This recipe came from a blog called The Chunky Chef run by Amanda, so check it out for yourself! Who knew whipping cream and gruyere cheese could make all the difference? Thank you, Amanda! We have a new favorite in my family!
Enjoy!
