{"id":7836,"date":"2025-11-13T12:17:37","date_gmt":"2025-11-13T12:17:37","guid":{"rendered":"https:\/\/thehawksmoor.com\/us\/?p=7836"},"modified":"2026-04-13T08:55:50","modified_gmt":"2026-04-13T08:55:50","slug":"macaroni-cheese-recipe","status":"publish","type":"post","link":"https:\/\/thehawksmoor.com\/us\/macaroni-cheese-recipe\/","title":{"rendered":"Macaroni &amp; Cheese Recipe"},"content":{"rendered":"\n<figure class=\"wp-block-image alignfull size-full\"><img decoding=\"async\" src=\"https:\/\/hawksmoor.f.fanaticdev.co.uk\/us\/wp-content\/uploads\/sites\/2\/Hawksmoor_Sides_738-1-1-1-scaled-e1669036406152.jpg\" alt=\"\" class=\"wp-image-7426\" title=\"\"><\/figure>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\"><\/h2>\n\n\n\n<p><strong>Serves 4<br><\/strong><em>The first incarnation of this infamous side contained only one cheese. It wasn\u2019t long before we started tweaking and adapting \u2013 a bit of mustard here, a different noodle there. We\u2019ve redone this macaroni and cheese dozens (and dozens) of times. The result is a blend of five local NYC cheeses, a sprinkle of nutmeg here and some salt and white pepper there.<\/em><\/p>\n\n\n\n<p><strong>Cheese Sauce<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\/3 cup Plain Flour&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/li>\n\n\n\n<li>1\/3 cup Unsalted Butter &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;<\/li>\n\n\n\n<li>2.8 oz Brianne, shredded&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/li>\n\n\n\n<li>2.8 oz Chefs Shred, shredded&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;<\/li>\n\n\n\n<li>2.8 oz Bayley Hazen Blue, shredded&nbsp;<\/li>\n\n\n\n<li>1.4 oz Mozzarella, diced&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/li>\n\n\n\n<li>2 cups Whole Milk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/li>\n\n\n\n<li>\u00bd teaspoon&nbsp;Nutmeg&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/li>\n\n\n\n<li>\u00bd teaspoon White Pepper&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/li>\n\n\n\n<li>2 teaspoons Sea salt&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-center\">Preparation<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In a saucepan, melt butter over medium heat. Whisk in the flour into a smooth pale roux. Cook out the roux for at least 5 mins moving regularly.<\/li>\n\n\n\n<li>Heat the milk to a foamy boil.<\/li>\n\n\n\n<li>While whisking the roux slowly ladle the hot milk into it until it has fully incorporated before the next ladle is added.<\/li>\n\n\n\n<li>After all the milk has been mixed, continue to whisk the milk for5\/10 minutes until the sauce has thickened slightly.<\/li>\n\n\n\n<li>Slowly add the grated Bailey Hazen Blue, Brianna, and the Chef Shred and stir till smooth and completely melted.&nbsp;<\/li>\n\n\n\n<li>Once melted and smooth remove from the heat to prevent the sauce from splitting.<\/li>\n\n\n\n<li>Season the finished sauce with the salt, ground white pepper and nutmeg.&nbsp;<\/li>\n\n\n\n<li>Reserve until needed.&nbsp;<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-center\">Tubetti Pasta<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 Quarts&nbsp;Water &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/li>\n\n\n\n<li>1\/2 cup Salt&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/li>\n\n\n\n<li>2 cups Tubetti Pasta&nbsp;&nbsp;&nbsp;<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In a large pan bring 8 quarts of salted water to the boil.<\/li>\n\n\n\n<li>Once the water is boiling add the pasta to the water and stir occasionally.&nbsp;Cook for approximately 9 minutes or until the pasta is slightly al dente.<\/li>\n\n\n\n<li>Drain pasta from the pasta water&nbsp;and cool.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-center\">Parmesan Panko<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 oz Parmesan grated on a microplane&nbsp;&nbsp;<\/li>\n\n\n\n<li>3 oz Panko Breadcrumbs&nbsp;<\/li>\n<\/ul>\n\n\n\n<p>Mix together and reserve.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-center\">Preparation<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mix the cooked pasta with the cheese sauce and warm through.<\/li>\n\n\n\n<li>When warm, fold in the diced mozzarella and place the mixture into its serving dish. Top with the Parmesan Panko mixture.<\/li>\n\n\n\n<li>Bake for 4-5 minutes until the top is golden brown but the sauce has not dried out or spilled over the edge.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4The first incarnation of this infamous side contained only one cheese. It wasn\u2019t long before we started tweaking and adapting \u2013 a bit of mustard here, a different noodle there. We\u2019ve redone this macaroni and cheese dozens (and dozens) of times. The result is a blend of five local NYC cheeses, a sprinkle of<\/p>\n","protected":false},"author":3440,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-7836","post","type-post","status-publish","format-standard","hentry","category-news"],"acf":[],"taxonomy_info":{"category":[{"value":1,"label":"News"}]},"featured_image_src_large":false,"author_info":{"display_name":"Fanatic","author_link":"https:\/\/thehawksmoor.com\/us\/author\/fanatic\/"},"comment_info":0,"category_info":[{"term_id":1,"name":"News","slug":"news","term_group":0,"term_taxonomy_id":1,"taxonomy":"category","description":"","parent":0,"count":19,"filter":"raw","cat_ID":1,"category_count":19,"category_description":"","cat_name":"News","category_nicename":"news","category_parent":0}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/posts\/7836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/users\/3440"}],"replies":[{"embeddable":true,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/comments?post=7836"}],"version-history":[{"count":4,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/posts\/7836\/revisions"}],"predecessor-version":[{"id":8095,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/posts\/7836\/revisions\/8095"}],"wp:attachment":[{"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/media?parent=7836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/categories?post=7836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/tags?post=7836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}