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FOOD/ THE LITTLE RECIPE

No Fluff Gourmet: Gooey, Golden, and Seriously Addictive Mac and Cheese

Straight to the recipe with hints, tips, and tricks along the way

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This recipe is the culmination of a life of mac & cheese eating & experimentation in the kitchen. It’s unlike many of the homemade mac & cheese dishes that I’ve tried, where there often seems to be something missing. After a bowl of this stuff, you’ll be left leaning back in your chair & patting your belly in pure satisfaction, full of rich, creamy, delicious pasta.

🥘Recipe Overview

• Serving Size: 3–4 people
• Calories: ~540 per serving
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: ~40 minutes

🛒Ingredients:

✔ 8 oz elbow macaroni (or cavatappi)
✔ 2 tbsp unsalted butter
✔ 3 cloves garlic (minced)
✔ 1 can evaporated milk (12 oz)
✔ 4 oz Gruyère cheese (shredded)
✔ 4 oz extra sharp cheddar (shredded)
✔ 3 slices American cheese (chopped)
✔ Salt & pepper to taste

Garnish & Flavor Boosters (Optional But Recommended)

✔ 1 medium shallot (minced)
✔ 1/2 tsp dried thyme (balances out richness w savory herbal flavor)
✔ 1 tsp mustard powder (cuts through fattiness of cheese & butter)
✔ 1/2 tsp smoked paprika (delivers a faint smokiness)
✔ 1/8 tsp nutmeg (adds warmth & enhances creaminess)
✔ 4 tbsp chopped fresh chives (for garnish)

Step-by-Step Instructions:

1️⃣ Cook the Pasta

1. Bring a pot of salted water to a boil.
2. Add in the macaroni & cook > al dente (7–8 min).
3. Drain & set aside.

🧠 Big Brain Play: Don’t skip out on salting the water! This enhances the flavor of the pasta so that your dish is more evenly seasoned & not fully dependent on a flavorful sauce.

2️⃣ Sauté the Base

1. Melt the butter over medium heat (1 min).
2. Add minced shallots (if using) & cook > soft (2–3 min).
3. Stir in garlic & cook > aromatic (1 min).

🚨 Bonus Booster: If adding in the spices, now is the time! Stir in the mustard powder, smoked paprika, thyme, & nutmeg for about 30 seconds. Gently heating spices in fat will release their essential oils to truly bring out their flavor.

3️⃣ Create Cheese Sauce

1. Pour in evaporated milk & bring to a simmer.
2. Lower heat & gradually add in the Gruyère, cheddar, & American cheese, stirring > smooth (3–5 min).

⚠️ Be Careful: Stir constantly during this step w a spatula or whisk to ensure even distribution & prevent burning on the bottom of the pan.

🧠 Big Brain Play: The reduced water content & precooked nature of evaporated milk makes the sauce naturally thicker while adding a slight caramelized depth. It’s also less likely to curdle as it’s more stable under heat.

🧠 Big Brain Play: The American Cheese is more important than it seems — it contains emulsifying salts (sodium citrate/phosphate) which help break down proteins in the other natural cheeses, keeping the fat from separating when heated.

4️⃣ Combine & Serve

1. Fold in the pasta > evenly coated & heated through.
2. Plate the dish & enjoy!

🚨 Bonus Booster: Garnish w fresh chopped chives for a refreshing balance to the rich creaminess.

🍽️ Customization & Add-Ons

✅ Give it a Golden Brown Crust!

• boil the macaroni about 75% before straining & mixing in the cheese sauce, then transfer it to a baking dish
• mix about 2 tbsp of butter w 1.5 cups of breadcrumbs & sprinkle it on top of the macaroni
• bake in the oven at 375 degrees F (~30 min) > browned on top

✅ Balance Out the Richness w Some Roasted Sliced Tomatoes: if doing the steps above, add ~4 small sliced tomatoes on top of the bread crumbs. Otherwise, you can cook the tomatoes on their own in a pan or in the oven before topping the dish w them.

✅ Buffalo Chicken Mac: most grocery stores have plenty of premade buffalo chicken options, but you can also mix in 1/2 cup Frank’s Redhot w 1/2 cup crumbled gorgonzola cheese & 1 full rotisserie chicken (shredded) after adding in the other cheeses.

✅ Explore w Different Cheeses:

• Fontina (smooth melt, milder)
• Comté (similar to Gruyère, slightly milder)
• Provolone (smooth melt, more neutral)

❓FAQ

1. How can I make this spicy?

Red pepper flakes always work as a garnish after the dish is made, but take it to the next level by sautéing 1–2 sliced poblano peppers & stirring them into the dish before serving.

2. Can I make this truffle mac & cheese?

You can! As a little bit of truffle oil goes a long way, all you need to do is drizzle in about 1 tsp over the top of the dish after it’s done. Don’t cook truffle oil else it’ll lose its aroma.

3. What if I don’t have evaporated milk?

While it won’t be exactly the same, here are some alternatives to a can of evaporated milk:

• briefly simmer 3/4 cup whole milk w 1/2 cup heavy cream to reduce slightly or…
• simmer & stir 1 cup whole milk & 1 tsp cornstarch (whisked into milk before heating) w 1 tbsp butter > slightly thickened or…
• 1 cup half-and-half straight up (although not as creamy & a bit more likely to curdle)

4. Do I really need all of these spices?

The dish could certainly do well on its own w/o these chopped up, dried plants, but each has its own character that contribute significantly to a truly rounded out dish! Here’s the breakdown:

• Thyme: balances out richness w savory herbal flavor
• Mustard: cuts through the fattiness of cheese & butter
• Paprika: delivers a faint smokiness
• Nutmeg: adds warmth & enhances creaminess

5. Can I store this dish for later?

Absolutely! Let it cool completely before storing in an airtight container in the fridge (4–5 days) or freezer (2 months). When reheating, add a splash of milk or cream before stirring on a low-heat pan or warming in a microwave. Avoid high heat!

You made it to the end — thank you for taking the time to read this! I truly appreciate you, & I’d love to hear your thoughts on the dish. Drop a comment & let me know what customizations you tried! If you enjoyed this recipe, check out more of my work here. Looking forward to connecting with you!