CHEF BLOG: Chef Daniel's Ultimate Mac & Cheese


This recipe is what I call comfort food, it’s affordable, and it’s something I can create with my family. This recipe is great to prepare on weekends and reheat during the week and to take to school or work.  

# of servings: 

Prep Time: 

25 minutes 

Cook Time: 

30 minutes 


  • 3 cups elbow macaroni/scoobi noodle (450 g) 

  • 3 tbsp butter 

  • 3 cloves garlic (minced) 

  • 1 tsp fresh thyme (chopped) 

  • 1/3 cup all-purpose flour 

  • 4 cups milk 

  • 2 tbsp Dijon mustard 

  • ¼ tsp nutmeg 

  • ¼ tsp salt 

  • ¼ tsp pepper 

  • Pinch cayenne pepper 

  • 1 ½ cup of shredded cheddar 

  • 1 ½ cup of shredded swiss 


  • ½ cup panko bread crumbs 

  • ¼ cup shredded parmesan 

  • 1 tbsp olive oil 


  1. First stepIn a large pot of boiling water, cook pasta according to package directions until al dente. Drain; set aside.  

  2. Meanwhile in a large saucepan, melt butter over medium heat; cook garlic and thyme, stirring occasionally step 2until fragrant, for about 2 minutes. step 3

  3. Whisk in flour; cook for 2 minutes. Pour in milk in slow steady stream, whisking constantly until smooth. Cook, whisking often, until thickened (about 7 minutes). 

  4. Whisk in mustard, nutmeg, cayenne, salt and pepper. 

  5. Stir in cheeses until smooth; stir in pasta. step 5

  6. Scrape into lightly greased 12 cups casserole. 

  7. Prepare the Topping: In a large bowl, combine panko with the parmesan and oil until mixture resembles coarse sand. Sprinkle over pasta. 

  8. Bake at 400 F oven until sauce is bubbly and topping is golden (about 25 minutes). step 8

  9. Let it stand for 10 minutes before serving. step 9 and 10

  10. Feel free to add proteins or vegetables to this recipe. Broccoli, bacon, or chicken are all great additions!