Brown butter makes everything better, so imagine how much better it makes the Mac n cheese! This Mac and cheese is so cheesy, creamy and delicious. The toastiness from the brown butter adds a flavor profile you didn’t know was missing till you try it. Baked with bread crumbs on top, it has a delicious crust which adds a bite to the dish. This mac and cheese doesn’t need to be a side it can be the star of the meal!

Happy Cooking!

Servings: 6-8 servings

Prep Time: 10 mins

Cooking Time: 40 mins

Total Time: 1 hour

Ingredients: 

• 12 oz macaroni pasta or small pasta of your choice

• 4 tbsp butter

• 2 tbsp all purpose flour

• 2-2.5 cups milk

• 1 cup heavy cream

• 1 cup mozzarella cheese grated

• 2 1/4 cups mild/sharp cheddar cheese grated

• 1/2 cup white cheddar cheese/ Amul cheese grated

• 1-2 tsp salt based on taste

• 1/2 tsp black pepper ground

• 1/2 tsp sugar

• 1 tsp cumin powder

• 2 tsp garlic Powder

• 2 tsp chili powder

• 1 tsp dried oregano

• 2 oz cream cheese at room temperature

• 1/2 cup bread crumbs

• 2 tbsp chopped chives - optional garnish

• 1 tbsp red chili flakes- optional garnish

Directions: 

1. Preheat oven to 350F.

2. Pasta: Boil pasta in boiling water with salt. Boil till al dente. Drain the pasta reserving 1/2 cup pasta water. Put 1/2 tbsp of butter in and mix it with the pasta. Keep aside.

3. Cheese sauce:

   • In a pan add 2.5 tbsp of butter. Melt the butter and heat it stirring frequently till it browns. The butter should brown in color and should have a nutty smell.

   • To this add the flour and using a whisk combine the two. Cook it for 2 to 3 minutes to avoid any raw taste of flour.

   • Add the milk and two divisions using a whisk & keep continuously stirring soon to avoid any lumps. Once a first division as well mixed in and there are no lumps add the second division and whisk again.

   • Once the sauce is lump free add 3/4 cup of the mozzarella cheese, 1.5 of cheddar and half cup of the white cheddar cheese. Add all the seasonings-Salt, pepper, sugar, chili powder, cumin powder, garlic powder, oregano and mix it in.

4. Add in the boil pasta and pasta water and mix.

5. Add the cream cheese and heavy cream and mix till combined.

6. Transfer the ready Mac n cheese to baking dish.

7. Stop with the remaining mozzarella cheese, cheddar cheese and then breadcrumbs.

8. Scoop 1 tbsp butter into 1/4 teaspoon amounts. Place it all over the baking dish and equal intervals.

9. Bake at 350°C for about 10 minutes broil on high for about 5 minutes till the crust is golden brown and bubbly ensuring the top doesn’t burn.

10. Garnish with some chili flakes and chopped chives serve warm and enjoy!

Notes/Tips:

• For more detailed video for making the white sauce/roux click here.

• You can use other kinds of pastas like penne, fusilli, rigatoni etc.

• Make sure you use a whisk while making the cheese sauce this prevents any lumps and helps make a smooth base.

• If you want to make it cheesier add more cheddar cheese.

• The breadcrumbs on top gives it a nice crust and bite.

• The butter on top helps to bake evenly and helps cook the bread crumbs giving it a nice toasted and crust on top when it bakes. You can skip it however but I would not recommend it.