All White Everything Macaroni & Cheese

Let me tell you about life. This is it. This All White Everything Macaroni and Cheese is life. End of Story. End of Discussion. Your grandma can't cook this macaroni and cheese because her old ass just quite can't get it together long enough to do it right. Sorry grandma, no disrespect but it's true. This macaroni is simple yet complex. Delicate yet indestructible. This macaroni and cheese has gotten me some bomb sex with my ex and soon to be next. This recipe has been taken to the next level in more ways than one.

When you make it, follow my EXACT recipe. You are NOT allowed to deviate nor are you allowed to remix this recipe in any way, shape or form. If you use pre-shedded cheese, you deserve to be hit by a bus then taken off life support. Don't do it. Do the right thing and have yourself a Merry Little Christmas and a pot of my All White Everything Macaroni and Cheese.

THE RECIPE

  • 1 lb. Cavatappi Pasta
  • 2 c. Half & Half
  • 2 c. Heavy Cream
  • 2c. Vermont White Cheddar, shredded
  • 1c. Whole Milk Mozzarella, shredded
  • 1c. Monterey Jack, shredded
  • 1/2c. Jarlsberg, shredded
  • 1/2c. Pecorino Romano, grated
  • 1/2c. Parmigiano-Reggiano, grated
  • 1/4c. Asiago, shredded
  • 4 tbsp. Butter, salted
  • 4 tbsp. All Purpose Flour
  • 3 tsp. Garlic, minced
  • 3 tsp. Cayenne Pepper
  • 3 tsp. White Pepper, ground
  • 5 tsp. Kosher Salt
  • 4 Basil Leaves, Chopped
  • 2 Sprigs of Thyme, Stripped & Chopped
  • 2 Sprigs of Rosemary, Stripped & Chopped
  • Parsley to garnish
  1. Preheat oven to 400 degrees.
  2. Coat an entire baking dish with melted butter and set aside.
  3. In a large stock pot, boil water with 3 tsp of Kosher Salt.
  4. Once water begins to rapidly boil, add pasta and stir. It is important to not add oil or butter to the water as it prevents the cheese from adhering later. The water ONLY needs salt. Cook pasta for 8 minutes or until al dente then drain & rinse in cold water.
  5. Place a room temperature pot over medium heat and add butter. This is the start of your bechamel sauce. It is important to keep your eye on the stove if you don't know how to do a white sauce on your own. When the butter begins to foam, add the flour and whisk until it is smooth and without lumps.
  6. Add a cup of half & half and whisk until smooth then heavy cream. Alternate adding half & half and heavy cream until all has been added and your mixture is smooth.
  7. Add all of the fresh herbs, remaining salt, white pepper, cayenne pepper and garlic. Mix until it is fully incorporated into your white sauce. If, at this point, you feel you need more salt or another seasoning, add it. This is the time to taste it. If you don't get it in now, you won't get it in.
  8. Adjust the temperature to medium high heat while you stir and allow the white sauce to simmer. The mixture should begin to thicken within 3-6 minutes. While you stir, make sure you are reaching the bottom of the pot to prevent anything from sticking and burning.
  9. When your white sauce is thick enough to coat the back of a wooden spoon or spatula, slowly add all of the White Cheddar, Romano, Asiago, Monterey Jack, Parmigiano-Reggiano and 1/2 of the Mozzarella cheeses. Once added, combine the cheese sauce into the cooled pasta.
  10. Stir the pasta until it is completely coated. Make sure to check for the nooks of the pasta.
  11. Pour the pasta into the coated baking dish and top with the remaining 1/2 mozzarella and jarlsberg cheeses & bake on the middle rack for 30 minutes or until bubbly and golden brown.
  12. Remove from oven and allow to cool for 10 minutes.
  13. Garnish with parsley and enjoy.