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Extra Cheesy Mac and Cheese

Extra Cheesy Mac and Cheese

Serves: 4


2 cups heavy cream
2 teaspoons dry mustard
1 teaspoon hot sauce
1 teaspoon kosher salt, plus more, as needed
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper
2 cloves garlic, smashed
8 ounces elbow macaroni or pasta shells
3 cups grated sharp white cheddar cheese


Heat oven to 400 degrees. Cook the macaroni or pasta shells in boiling salted water until al dente. It should be cooked through, but still have some bite or resistance.

In a medium saucepan, combine the cream, garlic, salt, hot sauce, and spices. Allow to gently simmer over medium-low heat for 15 minutes, stirring occasionally, until cream has thickened. Remove garlic cloves.

Add the macaroni and 2 cups of the cheddar cheese to the now-thickened sauce. Heat on the stovetop and stir until cheese is melted. Place the mixture in a baking dish, top with the remaining cheese, and bake until cheese is melted. Serve hot.

Photo Credit: Foodista via Flickr

About the recipe

Use the sharpest white cheddar you can find to impart the most flavor possible. On its own, it makes a great accompaniment to any potluck or barbecued meat, but you can add additional ingredients to make it stand out. Lobster, crab, roasted cauliflower, asparagus, broccoli and sweet grape tomatoes would all make great additions.

This recipe is courtesy of Chef Jeffrey Gardner and was originally featured as a Southern Kitchen story published April 28, 2017.

We like to use Texas Pete hot sauce in this recipe.