Icon’s Ultimate Macaroni and Cheese With Molten Cheese Sauce

There are comfort foods, and then there’s macaroni and cheese. For me, it’s more than just a dish; it’s a hug in a bowl, a warm memory of childhood dinners, and a testament to the transformative power of simple ingredients. I can still vividly recall my grandmother’s kitchen, the air thick with the scent of bubbling cheese, as she’d pull out a golden-brown casserole. This recipe, however, takes that beloved classic and elevates it to an almost regal status, with a sauce so velvety and rich it borders on the divine. It’s the kind of mac and cheese that stops conversations and elicits sighs of pure contentment.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4-6
• Yield: 1 large serving plate or 4 small casserole dishes
• Dietary Type: Contains Dairy, Gluten

Ingredients

This is where the magic begins, with carefully selected components that build layers of flavor and texture.

For the Macaroni and Cheese Sauce Base:

• 4 tablespoons butter or 4 tablespoons margarine
• 4 tablespoons all-purpose flour
• 1 cup whole milk
• 2 cups chicken broth
• 1 pinch dry mustard
• 1 dash hot pepper sauce
• 1 dash Worcestershire sauce
• 1 dash salt
• 1 dash black pepper

For the Topping:

• 1 cup fresh breadcrumbs (you can make these by removing the crusts from stale bread and pulsing them finely in a food processor)
• 1/4 lb finely grated Parmesan cheese
• 1 tablespoon seasoning salt

For the Molten Cheese Sauce:

• 8 ounces pasteurized process cheese (cut into 1-inch cubes, such as Velveeta Cheese)
• 1/4 lb sharp cheddar cheese, grated

For the Macaroni and Cheese Mix:

• 1 lb elbow macaroni
• 3/4 lb sharp cheddar cheese, grated
• 1/2 lb Gruyère cheese, grated
• 1/2 lb extra sharp white cheddar cheese, grated
• 4 medium Roma tomatoes, diced fine
• 24 ounces pasteurized process cheese (cut into 1-inch cubes, such as Velveeta Cheese)

Equipment Needed

To achieve this level of mac and cheese perfection, you’ll need a few essential tools:

• 4-quart saucepot
• Small saucepan
• Large mixing bowl
• Whisk (for the sauce base)
• Spoons for stirring and mixing
• Measuring cups and spoons
• Food processor (optional, for breadcrumbs)
• 1 large serving plate or 4 small casserole dishes
• Baking sheet (to catch any drips)

Instructions

Patience and precision are key to unlocking the full potential of this recipe. Follow these steps carefully, and you’ll be rewarded with an unforgettable dish.

Preparing the Macaroni and Cheese Sauce Base

1. Begin by melting the butter or margarine in a 4-quart saucepot over medium-high heat.
2. Once melted, whisk in the flour, mixing until the flour is fully incorporated into the butter, forming a smooth paste (this is your roux). Cook, stirring frequently, for 2 minutes. This brief cooking time helps to cook out the raw flour taste.
3. Gradually whisk in the milk and chicken broth. Continue to cook, stirring constantly, until the sauce thickens to a luscious, bubbly consistency.
4. Remove the saucepot from the heat. Now, it’s time to season. Stir in the dry mustard, hot pepper sauce, Worcestershire sauce, salt, and black pepper. Taste and adjust seasoning as needed.
5. Allow this glorious sauce base to cool slightly before moving on.

Preparing the Topping

1. In a separate bowl, combine the fresh breadcrumbs, finely grated Parmesan cheese, and seasoning salt.
2. Mix everything together until well combined. Set this aside for later.

Crafting the Molten Cheese Sauce

1. Take approximately 1/2 cup of the prepared macaroni and cheese sauce base and place it into a small saucepan.
2. Warm this sauce over medium heat.
3. Once the sauce is warm, add the pasteurized process cheese (8 ounces) and the grated sharp cheddar cheese (1/4 lb).
4. Cook, stirring gently, until both cheeses are completely melted and the sauce is smooth and velvety. Season to your liking with additional salt and pepper if necessary. Keep this warm until ready to serve.

Assembling the Macaroni and Cheese

1. Cook the elbow macaroni in a generous amount of salted water according to package directions until it reaches al dente.
2. Drain the macaroni thoroughly and rinse it with cold water. This step stops the cooking process and prevents the pasta from becoming mushy.
3. In a large mixing bowl, combine the grated sharp cheddar cheese (3/4 lb), Gruyère cheese (1/2 lb), extra sharp white cheddar cheese (1/2 lb), the finely diced Roma tomatoes, and the remaining pasteurized process cheese (24 ounces, cut into cubes).
4. Add about 3/4 of the cooled macaroni and cheese sauce base (approximately 2 1/2 cups) to the cheese and tomato mixture.
5. Toss everything together thoroughly, ensuring all the cheese is coated and the tomatoes are evenly distributed.
6. Gently fold in the cooked and drained macaroni.
7. Transfer this glorious mixture evenly into your chosen baking vessel(s) – either 1 large serving plate or 4 small casserole dishes.
8. Evenly sprinkle the prepared topping over the macaroni and cheese.
9. Place the baking dish(es) on a baking sheet (this will catch any potential drips in the oven).
10. Bake in a preheated oven at 400 degrees Fahrenheit for approximately 20-25 minutes, or until the topping is golden brown and the macaroni and cheese is hot and bubbly around the edges.

Expert Tips & Tricks

• Cheese Quality Matters: For the ultimate flavor, use good quality, freshly grated cheeses. Pre-shredded cheeses often contain anti-caking agents that can affect meltability and texture.
• Roux Perfection: When making the sauce base, ensure your roux cooks for the full 2 minutes. This develops a nuttier flavor and removes any raw flour taste, crucial for a smooth sauce.
• Tomato Prep: Dicing the tomatoes finely ensures they integrate well into the cheesy mixture without releasing too much liquid during baking.
• Al Dente is Key: Overcooked pasta will absorb too much sauce and can become gummy. Cook your macaroni just until it has a slight bite.
• Molten Sauce Tip: If your molten cheese sauce thickens too much as it cools, you can gently rewarm it with a tablespoon or two of milk or extra sauce base.

Serving & Storage Suggestions

This mac and cheese is best served immediately, piping hot, straight from the oven. Spoon generous dollops of the molten cheese sauce over each serving. It’s a hearty dish that stands beautifully on its own, but it also pairs wonderfully with a crisp green salad or some roasted vegetables to cut through the richness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm individual portions in the microwave, or reheat a larger dish in a 350-degree Fahrenheit oven until heated through, about 15-20 minutes. You may want to add a splash of milk or cream when reheating to restore the sauce’s creamy consistency.

Nutritional Information

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	2528.2 kcal	N/A
Calories from Fat	1407 kcal	N/A
Total Fat	156.4 g	240%
Saturated Fat	96.1 g	480%
Cholesterol	451.1 mg	150%
Sodium	4632.8 mg	193%
Total Carbohydrate	139.2 g	46%
Dietary Fiber	6 g	24%
Sugars	8.1 g	32%
Protein	139.5 g	279%

Variations & Substitutions

• Spicier Kick: For those who love heat, increase the hot pepper sauce or add a pinch of cayenne pepper to the sauce base.
• Vegetable Boost: Incorporate other finely diced vegetables like onions, bell peppers, or even blanched broccoli florets into the macaroni mix.
• Bacon Bliss: Crispy, crumbled bacon is always a welcome addition, either mixed into the mac and cheese or sprinkled on top.
• Breadcrumb Alternatives: Panko breadcrumbs offer a wonderfully crispy texture for the topping.
• Cheese Exploration: Feel free to experiment with other cheese combinations. Smoked gouda, Monterey Jack, or a good quality fontina can add delicious depth.

FAQs

Q: Why is it important to use pasteurized process cheese?
A: Pasteurized process cheese, like Velveeta, is specifically designed to melt smoothly and uniformly without separating, which is crucial for achieving that signature molten texture.

Q: Can I make this dish ahead of time?
A: You can prepare the sauce base and the cheese mixture ahead of time and store them separately in the refrigerator. Cook the macaroni just before assembling and baking for the best results.

Q: What is the best way to grate cheese?
A: Grating your cheese from a block provides the best texture and meltability, as pre-shredded cheeses often have additives that can hinder their creaminess.

Q: My sauce seems a bit thin. How can I thicken it?
A: If your sauce base is too thin, you can gently simmer it for a few more minutes, stirring constantly. Alternatively, you can create a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and whisk it into the simmering sauce until thickened.

Q: How can I make the breadcrumb topping crispier?
A: For an extra crispy topping, toss the breadcrumbs with a tablespoon of melted butter before sprinkling them over the macaroni and cheese.

Final Thoughts

This recipe is more than just a collection of ingredients and steps; it’s an invitation to indulge in pure, unadulterated comfort. It’s the kind of dish that brings people together, sparking joy with every creamy, cheesy bite. I encourage you to try it, to savor the process, and most importantly, to relish the incredible result. Share it with loved ones, or treat yourself to a well-deserved moment of culinary bliss. I guarantee it will become a cherished icon in your own recipe collection.