Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Springer’s Favorite Mac & Cheese

on 2012 February 19

I love the delightful creaminess created by the blending of cheeses in this recipe.  I went searching for the perfect homemade mac & cheese recipe, and I found it!

I like to serve this with a large side of steamed broccoli, in a pathetic attempt to balance out all the cheesy goodness!


  • 1 pound whole wheat elbow macaroni
  • 1 quart milk
  • 1 stick (1/2 cup) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 8 ounces shredded sharp Cheddar
  • 8 ounces shredded Swiss
  • 4 ounces Havarti
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 4 small tomatoes, but only if good quality and in-season
  • 1 1/2 cup bread crumbs (or panko crumbs)


Preheat the oven to 375 degrees.

In a large pot of salted boiling water, cook pasta according to package directions.  Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it.  Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour.  Cook over low heat for 2 minutes, stirring with a whisk.  While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.  Off the heat, add the cheeses, salt, pepper, and nutmeg.  Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top.  Melt the remaining 2 tablespoons of butter, combine them with the bread crumbs, and sprinkle over the top.  Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is golden brown on the top.

Adapted from Mac and Cheese by Ina Garten.


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