INGREDIENTS

Pasta:
  • 4000 grams elbow macaroni
  • 40 grams black pepper
Cheese Sauce:
  • 2000 ml milk
  • 1000 ml heavy cream
  • 400 grams butter
  • 400 grams flour
  • 2000 grams sharp cheddar cheese, shredded
  • 800 grams mozzarella cheese, shredded
  • 200 grams cream cheese
  • 40 grams Dijon mustard
  • 20 grams smoked paprika
  • 40 grams black pepper
Topping:

  • 400 grams panko breadcrumbs

  • 200 grams butter, melted
  • 200 grams parmesan cheese, grated
  • 20 grams smoked paprika
  • 40 grams black pepper
Plating:
  • chopped chives

GUIDE / INSTRUCTIONS

Cook the elbow macaroni until just al dente. Drain well and spread on trays to stop cooking. Season lightly with black pepper.

Cheese Sauce
  • Melt butter in a large pot and whisk in flour to form a smooth roux. Cook briefly without browning.
  • Add milk and heavy cream gradually, whisking until fully combined. Bring to a gentle simmer.
  • Add shredded cheddar, mozzarella, cream cheese, Dijon mustard, smoked paprika, and black pepper.
  • Stir until the sauce becomes thick, smooth, and glossy.
Assembly
  • Fold the cooked macaroni into the hot cheese sauce until evenly coated.
  • Transfer the mixture into casseroles and level the surface.
Topping
  • Combine panko breadcrumbs, melted butter, grated parmesan, smoked paprika, and black pepper.
  • Sprinkle an even layer over the macaroni in the casseroles.
Baking
  • Bake until the top is golden brown and crisp and the cheese sauce is bubbling around the edges.
Finishing Plate
  • Place the casseroles on the buffet hot.
  • Finish with chopped chives for colour and classic Brooklyn presentation.
This Mac & Cheese recipe was requested by a Windstar guest who stated “the most delicious macaroni and cheese I’ve ever had”!

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