Thanksgiving – $50 Mac & Cheese

I call this $50 dollar mac & cheese because my mom asks for recipes, I give them and then there are comments about spending 50 dollars on cheese for one dish.  This one I think can get close to that if the good stuff is purchased.

Trust me, its worth it.  This cheese combo is amazing.*


 $50 Dollar Mac & Cheese


  • 1 box Pasta – cooked until Super Al Dente – which in Chef Grant language means, still a bit crunch
  • 1 pound REAL parmesan cheese, micro planed (1 cup reserved.)
  • 1 pound gruyere, shredded (1 cup reserved.)
  • 1 pound aged white cheddar, shredded (1 cup reserved.)
  • 1 stick butter
  • 4 tablespoons flour
  • Salt
  • White pepper
  • 2 teaspoons Cayenne pepper
  • 3/4 bag kettle cooked potato chips – mashed into small pieces in a ziplock.
  • 3 cups whole milk
  • 1 cup heavy cream


Cook the pasta…and cool to room temp.

While you are cooking the pasta and letting it cool, lets make a roux. Melt the stick of butter and once melted and getting warm and bubbly, add flour.  Cook butter and flour about 3 – 5 minutes.  Next add whole milk and cook until a little frothy and pretty warm.  (Should be using a whisk.)   Next, add all but 1 cup of the microplaned parmesean and whisk until incorporated.  Now the roux will start to get thick…which is good.  Next we want to add 1/2 cup Gruyere and 1/2 cup white cheddar.  Whisk these until melted.  Finally, add cream, salt, white pepper and cayenne.  Once incorporated and smooth, reduce heat to low.


Once at room temp, toss the pasta with the Gruyere and White cheddar in a 11×13 baking dish.  (1/2 cup each of gruyere and cheddar should still be revered – along with 1 cup of parmesan.)

When mixed, pour cheese sauce mixture over pasta and cheese.

Top this with remaing 1/2 cups of gruyere and cheddar.

For the crunchy topping, add remain gin one cup of parm to potato chips, mixing well and top pasta mixture with this crust.

Bake at 350 for 35 – 45 until golden and bubbly.


Be warned, this is too decadent.


*I once made a version of this at the restaurant with 1 lb of bacon bit and instead of the butter, used bacon ft as the starter for the roux.  If you have no health fears, that is a fantastic version. Please do not make it like that if you are in poor health…if you do, only have one bite…its good but not that good.

Giving Thanks

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4 Responses to “Thanksgiving – $50 Mac & Cheese”

  1. Linda Hendershot
    October 9, 2012 at 4:45 pm #

    I gained another pound just READING the recipe, Grant. I LOVE Mac&Cheese. Can’t wait to try your recipe. Thank you!

    • October 11, 2012 at 4:22 pm #

      It’s true – just reading this one will put on some weight :)

  2. Mom
    October 10, 2012 at 1:02 am #

    GC you are right on the dollar amount but it is always worth it! I love making that dish with you. My favorite is shredding the gold (cheese)! Thanks for sharing this with everyone. love mom

  3. Rebecca Lessard
    October 12, 2012 at 2:30 pm #

    Thanks Grant for sharing. I’ll have to try this. Mike loves mac and cheese. Sound s like your having a great time. We enjoy your posts. Take care. Your in our prayers.

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