A Word From The Cook

“This Mac & Cheese pairs sweet carrots and savory herbs with rich aged cheeses to make a wonderful main or side dish!”


Prep Time:

1 hour


8-10 people


  • 1 Box of pasta (we recommend Campanelle, but you can choose from a wide variety ….elbow, ziti, rotini and others)
  • 3-4 Medium carrots trimmed and cut roughly
  • 1 shallot
  • 1 ½ Tablespoon finely chopped fresh thyme
  • 1 ½ Tablespoon finely chopped fresh sage
  • 1 Teaspoon nutmeg
  • Salt and pepper
  • 2 Tablespoons olive oil
  • For Topping:
  • 1 Small clove garlic
  • 2 Cups Panko breadcrumbs
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons Parmigiano-Reggiano
  • For Cheese Sauce:
  • 4 Tablespoons unsalted butter
  • ¼ Cup all purpose flour
  • 3 ½ Cups whole milk
  • 1 Cup Parmigiano-Reggiano
  • 2 Cups aged Cheddar cheese
  • 2 Cups Gouda cheese

Step 1 – Prepare Topping

Put 2 cups of Panko in a medium sized mixing bowl.

Add 2 tablespoons of Parmigiano-Reggiano cheese.

Add dash each of salt and pepper.

Melt 3 tablespoons unsalted butter with minced garlic clove.

Pour butter mixture over Panko and cheese.

Toss to coat Panko and cheese well.

Set topping aside.

Step 2 – Prepare Ingredients

Boil pasta until al dente (one minute less than box instructions).

Drain pasta and toss with a tablespoon olive oil – set aside.

Steam roughly chopped carrots until softened (approx. 5 minutes) – add to drained pasta.

Sauté chopped shallots in a tablespoon of olive oil, over medium low heat until caramelized – set aside.

Finely mince 1 ½ tablespoon each of Thyme and Sage – set aside.

Step 3 – Make Cheese Sauce, Mix and Bake!

Melt 4 tablespoons unsalted butter in heavy medium sized saucepan.

Whisk ¼ cup flour into melted butter and continue whisking over medium low heat for 3 minutes while mixture gently bubbles.

Slowly add milk, whisking continuously about 5-6 minutes until mixture thickens.

Raise heat to medium to bring mixture to a strong simmer, and reduce heat to maintain a gentle simmer. Stir occasionally while mixture simmers and thickens for 10 more mins.

Remove from heat and whisk in shredded cheeses (5 cups total).

Add shallots and fresh herbs, pinch of salt and pepper, plus nutmeg.

Pour mixture over pasta and carrots – mix well.

Spread Mac & Cheese evenly in a 9”x12” glass baking dish.

Cover with Panko topping.

Bake in hot 350 degree oven for about 20 minutes – Topping should be golden brown.

Serve and enjoy!