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• Ingredients
• 1-1/2 cups Gruyere, shredded
• 1-1/2 cups sharp white cheddar, shredded (or sharp yellow cheddar as pictured)
• 8 oz. macaroni pasta
• 1/4 cup butter
• 1/4 cup flour
• 3/4 cup milk
• 1-1/4 cups half n half
• 1 tsp. salt
• Pepper
• Dash of paprika

Preheat oven to 325 degrees F. Prepare an 8″ square baking dish by spraying with non-stick spray.

Mix the cheeses together. Set aside.

Cook macaroni pasta until al dente, according to package directions. Rinse lightly. Drain. Set aside.

In a large saucepan, make a roux by melting the butter and mixing in the flour. Stir over heat until bubbly. Stir in milk and half n half. Heat while stirring until the mixture is thick. Remove from heat and add salt, pepper to taste, and paprika. Stir in 1/2 cup mixed cheese. Stir in another 1/2 cup of cheese. At this point, withdraw approximately 1-1/2 cups of sauce from the saucepan and set it aside.

Stir the pasta into the sauce that remains in the saucepan. Pour half the pasta mixture into the prepared baking dish. Sprinkle with 1 cup mixed cheese. Add the other half of the pasta mixture into the baking dish. Sprinkle with remaining cheese. Bake 15-20 minutes at 325 degrees F until cheese is melty and bubbly.

Reheat the sauce you set aside and ladle some over the top of the individual servings of Mac and Cheese as you serve them.

This is simply awesome with my Barbecue-Style Pulled Pork. One half the bowl pulled pork and the other half mac and cheese with extra sauce. You’re welcome.

Note: on October 11, 2022 I stood in line for what seemed like forever (probably an hour) at Hash Smash in London’s Borough Market. All I knew was that I wanted to eat local cheese for my first time in England and we were in the cheese section of the market. We couldn’t get through to the front of the line to see what we were getting, we just took a spots at the end of the queue and waited to see what was being served. It did not disappoint. Mac and Cheese with Barbecue Pulled Pork sounds so American, but I have never had such deliciously cheesy pasta as that day on the sidewalk, eating out of paper baskets with plastic forks. I’ve been trying to recreate the dish for the past year and this is close. Very, very close. The recipe begins at the chunky chef. Lastly, I apologize for the poor photo. I keep forgetting to take a picture before we dive into it.