How to make the BOMB Mac and Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 16 ounce package of elbow macaroni
  • 1 tablespoon kosher salt
  • 4 tablespoons of unsalted butter
  • 4 tablespoons of all-purpose flour
  • 3 cups of whole or 2% milk
  • 32 ounces of cheddar cheese (divided)
  • 16 ounces of mozzarella cheese (divided)
  • ¼ cup grated Parmesan cheese (optional)
  • ½ teaspoon dry mustard
  • ½ teaspoon white pepper
/2 teaspoon granulated garlic
  • ½ teaspoon onion powder
  1. Heat the oven to 350 degrees
  2. Shred ⅔ of the cheddar and cut the rest of the cheddar into cubes. Set aside 1 cup of shredded cheddar for the top of the mac and cheese
  3. Shred the mozzarella cheese and reserve 1 cup for the top
  4. Add salt to a pot of water and bring it to boil.
  5. Boil the elbow macaroni for 5 minutes then drain it
  6. Warm milk in the microwave or stovetop for a minute or two but do not let it boil
  7. Melt the butter in a cast iron enamel Dutch oven then mix in the flour. Cook for 2 minutes stirring with a whisk constantly. Don't let it brown
  8. Whisk in the milk
  9. Stir in shredded cheddar simmer and stir until you have a smooth sauce.
  11. Stir in the cooked macaroni, the cubes of cheddar cheese, the shredded mozzarella and grated Parmesan if you are using it
  12. Stir in the dry mustard, white pepper, granulated garlic and onion powder
  13. Smooth the top and sprinkle the reserved shredded cheddar and mozzarella on top of the mac and cheese
  14. Bake for 15 - 20 minutes to melt the cheeses then broil for 1 to 2 minutes to brown the cheese
  15. Pour the milk into the butter/flour mixture and stir. Add shredded cheddar and mozzarella
Recipe by Sweet Savant at