The Best Macaroni and Cheese in the World

30 Dec

“The time has come”, the walrus said, “to talk of many things: of shoes-and ships-and sealing wax–of cabbages–and kings–“

and the best macaroni and cheese in the world.

It took me a few months, several pounds of macaroni, and a lot of money in cheese, but I have finally found a macaroni so wonderfully delicious that I shall deem it the best macaroni and cheese in the entire world.  

Technically, it’s the best macaroni and cheese recipe that was submitted to my Great Macaroni and Cheese Adventure post and it’s completely subjective to Dave’s and my taste.  But since we can only make conclusions from the evidence presented to us thus far in life and because I have not found a better recipe in my entire life, I can confidently conclude that there is no better dish to be served in the realm of the patriotic and cheesy than what I’m about to share with you:

Congratulations to thesinglecell, who submitted a recipe for a yummylicious pasta and cheese combination and is soon to be the proud owner of a $25 Visa Gift Card for the tip.  

There’s something Raclette does when it makes sweet, hot, oven love to heavy cream, Parmesan and sharp Cheddar that makes a gooey cheesiness so delicious you’ll swear it’s made of kitten sparkles and rainbow dust.  

This is not a picture of the macaroni I made. This is just random food porn. I'm not a food blogger; I'm just a girl in search of a dream of delicious cheesy pasta. Also, didn't have much to offer in the way of kitten sparkles and rainbow dust pics.

So if you’ve got an hour to kill, some money to donate toward the good cause of cheese production, and a good whisking hand, make an attempt at thesinglecell’s submission below.  I dare you to tell me rainbow dust isn’t delicious.

1/2 lb pasta of your choice, cooked and drained
1 tablespoon butter
2 tablespoons flour
1 teaspoon salt
2 teaspoons dry mustard
5 oz. sharp cheddar, shredded
3 oz. Raclette, cubed (a white, semi-soft cow’s milk cheese… a good grocery store with a cheese bar may be your best bet)
1/4c. Parmesan, grated
1 3/4c. heavy cream
3/4c. milk
Paprika for sprinkling
Preheat oven to 375. Spray a 9×9″ pan with cooking spray. Pour cooked, drained pasta into 9×9″ pan.
Blend flour, mustard and salt together in a small bowl.
In a saucepan over medium-low heat, melt butter. Add flour, salt and mustard and stir until blended.
Add milk and cream, stirring or whisking until dry ingredients are dissolved and liquid is hot, but not boiling (after you pour in the milk/cream, you can increase your heat to medium if you need to).
Add Raclette, stirring/whisking occasionally until cheese melts. Repeat for cheddar and parmesan, stirring/whisking often so the cheese doesn’t stick to the bottom and burn.
Pour cheese sauce over pasta; sprinkle with paprika and bake at 375 for 25 minutes. Then broil until top is golden.
And, um, for extra incredibleness? Fry 3-4 slices of bacon first, drain them, and then crumble them into the pasta before you put the cheese sauce in.
Bon appetit!

So congratulations again to thesinglecell and congratulations to all of you as well.  Because even if you didn’t win a $25 Visa Gift Card like she did, you still won a darn good recipe.  

One more post to go, ya’ll.  See you tomorrow for my 365 Project/postaday2011 sign-off. 


15 Responses to “The Best Macaroni and Cheese in the World”

  1. Lori December 30, 2011 at 8:16 pm #

    Ahhh, I can’t wait to try it. I threw some goat cheese into one of my mac n cheese recipes once. Fantastic.


    • Jackie December 31, 2011 at 7:50 pm #

      You definitely need to make it. That macaroni is no joke. Mmmmm.


  2. Sonja December 30, 2011 at 10:23 pm #

    Im going to miss my daily dose of Jackie-awesomesauce!


    • Jackie December 31, 2011 at 7:50 pm #

      So sorry to lead you on like this – I hope my postaweek will be enough to satisfy you 🙂 Thank you so incredibly much for reading.


  3. teamzuhl December 31, 2011 at 9:38 am #

    I’m so sad that you’re ending tomorrow! I’m going to miss your daily posts so much!


    • Jackie December 31, 2011 at 7:49 pm #

      But I’ll still post 🙂 And now I won’t flood your inbox! Thanks so much for following along – I truly appreciate it.


  4. thesinglecell December 31, 2011 at 10:12 am #

    Oh yay! Thanks Jackie! I’m glad you liked it so much. (Did you do the bacon? You can do diced ham, too…)


    • pegoleg December 31, 2011 at 3:52 pm #

      Who knew you were such a kitchen goddess? Congrats, and happy new year!


      • Jackie December 31, 2011 at 7:40 pm #

        So. Much. Pasta. 🙂 Happy New Year Indeed!!


    • Jackie December 31, 2011 at 7:41 pm #

      I didn’t do the bacon – the heavy cream and cheese was enough for a heart attack 😉 I’ll email you with details for getting the card – Congrats and thanks so much for the yumminess!


  5. Jules December 31, 2011 at 5:45 pm #

    Can I have a taste?


    • Jackie December 31, 2011 at 7:40 pm #

      I can mail some. Or you can make some 😛


  6. mfinocchiaro January 4, 2012 at 2:02 pm #

    I made this with my 5 year old today. Really easy to make. Only thing is that I didn’t have any mustard powder so I used some curry powder instead. It was yummy! My kid isn’t a big cheese fan so he wasn’t enamored with it. My wife thought it was too heavy (but for her yogurt is too fattening). But my 2 year old daughter liked it and I found it delicious. Thanks for the tip 🙂
    BTW, I am gonna post about the different recipes I made for my kids over the holidays tonight 🙂


    • Jackie January 25, 2012 at 12:59 am #

      wow, a kid who doesn’t like mac and cheese… what a find! 🙂 So glad the daughter enjoyed it. I think it’s fab. Also, I read the post – loved it! Thanks for including me.



  1. Cooking with my kids over the holidays | Fino's Weblog - March 4, 2012

    […] out perfect!), cheesecake (turned out too liquid – to be revisited!), and this morning Jackie’s mac-and-cheese (ok it was actually someone that emailed it to her but I thought it was yummy). They were all […]


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