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Ultimate Kosher Mac and Cheese Recipe with Three-Cheese Blend

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Dairy (Milchig)

This three-cheese mac and cheese combines sharp cheddar for classic flavor, nutty gruyère for depth, and cream cheese for silky creaminess, in a white sauce, topped with buttery panko and baked.

Choosing the Cheeses

Each cheese plays a role: cheddar for tang, gruyère for nuttiness, and cream cheese for a smooth, binding creaminess. Make a roux with the fat and flour, whisk in warm milk until thick, then stir in the cheeses off the heat so the sauce stays smooth. Cook the pasta slightly short of done so it doesn’t turn soft in the oven.

Kosher Notes

This is a dairy (milchig) dish. Use cheeses with a reliable hechsher; since it’s already dairy, butter can be used in place of the margarine.

Make-Ahead

Assemble ahead and refrigerate, adding 10 minutes to the baking time. Leftovers keep for 3 days; reheat with a splash of milk.

Ultimate Kosher Mac and Cheese Recipe with Three-Cheese Blend
This kosher mac and cheese uses a three-cheese blend and proper roux technique to create the creamiest, most flavorful comfort food dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 pound elbow macaroni or shells
  • 4 tablespoons kosher margarine
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 8 ounces sharp cheddar cheese grated
  • 4 ounces gruyere cheese grated
  • 4 ounces cream cheese cubed, room temperature
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon paprika
  • 1/8 teaspoon nutmeg freshly grated
  • 1/2 cup panko breadcrumbs for topping
  • 2 tablespoons kosher margarine melted, for topping

What I use for this recipe

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Method
 

  1. Preheat oven to 375°F. Grease a 9x13 inch baking dish with margarine.
  2. Cook macaroni according to package directions until just al dente. Drain and set aside.
  3. In a large saucepan, melt 4 tablespoons margarine over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly to create a roux.
  4. Gradually whisk in warm milk, about 1/2 cup at a time, whisking constantly to prevent lumps. Cook until sauce thickens, about 5 minutes.
  5. Remove pan from heat. Add cream cheese first, whisking until completely smooth.
  6. Add cheddar cheese in handfuls, stirring until melted before adding more. Repeat with gruyere cheese.
  7. Season with salt, pepper, paprika, and nutmeg. Taste and adjust seasoning as needed.
  8. Add cooked macaroni to cheese sauce and stir until well coated. Transfer to prepared baking dish.
  9. Mix panko breadcrumbs with melted margarine and sprinkle over top of mac and cheese.
  10. Bake for 20-25 minutes until bubbly and golden brown on top. Let rest for 5 minutes before serving.

Notes

For extra richness, add an extra 2 ounces of cream cheese. Leftovers keep in the refrigerator for 3 days and reheat well in the oven with a splash of milk. You can prepare this dish ahead of time and refrigerate before baking, just add 10 extra minutes to the cooking time.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 26g 33%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 620mg 27%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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