Mac and Cheese [The Melted Gold Remix]

Ultra-creamy, luxuriously cheesy mac and cheese made with premium aged cheeses and clean ingredients that delivers pure comfort food bliss. This is childhood nostalgia elevated to gourmet status, with velvety smooth sauce and perfectly tender pasta that creates the ultimate soul-warming meal everyone craves.

Makes

Serves 6-8

Total Time

25 min (15 min prep)

Ingredients

For Pasta:
1 lb (450g) cassava flour macaroni or chickpea pasta
1 tbsp (18g) sea salt for pasta water

For Cheese Sauce:
4 tbsp (60g) grass-fed butter
1/4 cup (32g) cassava flour or all-purpose flour
3 cups (720ml) unsweetened almond milk or whole milk
8 oz (225g) sharp aged cheddar cheese, freshly shredded
4 oz (115g) Gruyere cheese, freshly shredded
2 oz (60g) cream cheese, softened
1 tsp (5ml) Dijon mustard
1/2 tsp (1g) garlic powder
1 tsp (6g) sea salt
1/2 tsp (1g) freshly ground black pepper
1/4 tsp (0.5g) smoked paprika
Pinch of nutmeg (optional)

Make it Good For The Gut (Optional)

Use aged raw milk cheeses for beneficial bacteria and enhanced flavor complexity that supports digestive health. Add 2 tablespoons fermented hot sauce for probiotics and tangy heat that complements cheese richness. Include 1/4 cup cultured buttermilk in cheese sauce for additional beneficial bacteria and creamy tang. Replace regular butter with cultured grass-fed butter for extra probiotics and deeper flavor development. Consider adding 1 tablespoon nutritional yeast for B vitamins and umami depth that enhances cheese flavors naturally.

Remix Options

Cheese Combinations: Try white cheddar and Parmesan for sharp flavor, goat cheese and fontina for creamy tang, or smoked gouda and sharp cheddar for BBQ-style richness. Pasta Alternatives: Use shells for sauce-holding pockets, cavatappi for spiral texture, or penne for hearty bites that work well with chunky add-ins. Milk Options: Substitute full-fat coconut milk for extra richness, oat milk for creaminess, or heavy cream mixed with broth for restaurant-quality sauce. Protein Additions: Fold in cooked bacon, pulled pork, lobster meat, or grilled chicken for complete meal transformation and added substance. Vegetable Mix-ins: Add roasted broccoli, caramelized onions, sautéed mushrooms, or roasted butternut squash for nutrition and color contrast. Spice Variations: Include jalapeños for heat, truffle oil for luxury, or cajun seasoning for Southern flair that transforms the flavor profile. Baked Version: Transfer to buttered dish, top with breadcrumbs and extra cheese, bake at 375°F (191°C) for 25 minutes until golden and bubbly.

Good To Know

Cheese Quality: Use freshly shredded cheese for smoothest melting – pre-shredded contains anti-caking agents that create grainy texture and poor sauce consistency. Pasta Cooking: Cook pasta 1 minute less than package directions since it continues cooking when mixed with hot cheese sauce, preventing mushiness. Roux Technique: Cook flour and butter mixture for full minute to eliminate raw flour taste and create proper thickening base for smooth sauce. Temperature Control: Remove pan from heat before adding cheese to prevent overheating which causes proteins to seize and create stringy, broken sauce. Sauce Consistency: Sauce should coat spoon but still pour easily – it thickens as it cools so slightly thin is better than too thick. Cheese Addition: Add cheese gradually in small handfuls, whisking constantly until each addition melts before adding more for silky smooth results. Seasoning Balance: Taste and adjust salt carefully as aged cheeses vary in saltiness – underseasoned mac and cheese tastes flat and disappointing. Serving Temperature: Serve immediately while hot for best texture and flavor – reheating often breaks the sauce and creates oily separation. Storage Tips: Refrigerate leftovers up to 3 days; reheat gently with splash of milk to restore creamy consistency without breaking sauce.

steps

Boil:

Bring large pot of salted water to rolling boil. Cook pasta according to package directions minus 1 minute for al dente texture that won’t become mushy.

Drain:

Drain pasta thoroughly and set aside. Reserve pasta cooking pot for making cheese sauce to save time and dishes during preparation.

Melt:

In same large pot, melt butter over medium heat until foaming. Avoid browning butter as it will create off-flavors in the finished cheese sauce.

Roux:

Whisk in cassava flour and cook for 1 full minute, stirring constantly, to remove raw flour taste and create proper thickening base for smooth sauce.

Whisk:

Gradually whisk in almond milk, starting with small amount and whisking constantly to prevent lumps. Continue until all milk is incorporated and mixture is smooth.

Thicken:

Simmer sauce 4-5 minutes, whisking frequently, until thickened enough to coat back of spoon. Sauce should pour easily but have body and substance.

Cheese:

Remove from heat and whisk in cream cheese, Dijon, garlic powder, salt, pepper, and paprika. Add shredded cheeses gradually, whisking until each addition melts completely.

Combine:

Add cooked pasta to cheese sauce and stir gently until every piece is coated with creamy, golden sauce. Taste and adjust seasoning, then serve immediately while hot.