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Mac and Cheese
My favorite homemade mac and cheese — ultra-creamy and topped with crispy panko and herbs.
I find most homemade mac and cheese recipes to be a bit dry, so I developed this version to be ultra-creamy. The crispy panko and herb topping was inspired by the mac and cheese served at Maple Ave, a little gem of a restaurant near my hometown. It absolutely makes the dish!
This recipe serves four as a main dish and six as a side; if you’d like to double the recipe, bake it in a 9×13-inch baking dish and increase the cooking time to 30 to 35 minutes.
What you’ll need to make mac and cheese
I use three different kinds of cheese in this recipe: Gruyère, extra-sharp Cheddar, and Parmigiano Reggiano. Using more than one type of cheese adds dimension to the dish. Be sure to use an authentic Swiss-made Gruyère that bears the AOP (Appellation d’Origine Protégée) seal, which shows that the cheese is made according to strict government-mandated quality standards.
Similarly, it’s important to use authentic Parmigiano Reggiano. You can always tell if it’s the real deal by looking at the rind, which is embossed with the name over and over. (If the cheese is already grated, it should be labeled “Parmigiano Reggiano,” not “Parmesan.”)
I go the traditional route with the pasta and use macaroni, but any pasta that has lots of nooks and crannies will work nicely. Your goal is to use a shape that catches and holds onto as much of the cheesy sauce as possible.
How to make mac and cheese
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or just slightly underdone. (It will continue to cook in the oven so you don’t want it fully cooked.) 
Drain well and rinse with cold water. 
Meanwhile, melt 3 tablespoons of the butter in a medium (2-quart) pot over low heat. 
Add the flour. 
Cook for 2 minutes, stirring with a whisk. 
While whisking, add the milk. 
Bring to a boil, then reduce the heat to low and cook for a few minutes more, until thickened and smooth. 
Off the heat, whisk in the Gruyere, Cheddar, 1/4 cup Parmigiano-Reggiano, salt, pepper, and nutmeg. 
Add the cooked pasta. 
Stir to combine. 
Pour into the prepared baking dish and set aside. 
In a small sauté pan over medium heat, melt the remaining tablespoon of butter. 
Add the panko. 
Cook, stirring often, until golden brown. Stir in the herbes de Provence or thyme. This step of browning the panko may seem unnecessary — you’d think it would brown in the oven — but I find it needs a head start on the stove to get really golden and crispy.
Sprinkle the toasted panko over the pasta and cheese sauce, followed by the remaining 2 tablespoons Parmigiano-Reggiano. 
Bake for 25 to 30 minutes, or until bubbly and golden brown. 
Serve warm and enjoy. (Note: this recipe was originally posted on the blog in 2009 and updated in November of 2018. To download the original recipe, click here.)
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Mac and Cheese
My favorite homemade mac and cheese — ultra-creamy and topped with crispy panko and herbs.
Ingredients
- 1/2 pound (8 ounces) macaroni, cavatappi or penne pasta
- 4 tablespoons unsalted butter, divided, plus more for greasing the pan
- 1/4 cup all purpose flour
- 2-1/2 cups whole milk
- 6 ounces Gruyere, grated (about 2 cups)
- 4 ounces extra sharp Cheddar, grated (about 1 cup)
- 1/4 cup plus 2 tablespoons Parmigiano-Reggiano
- 1/2 teaspoon salt, plus more for the pasta water
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup panko bread crumbs
- 1/2 teaspoon herbes de Provence or dried thyme
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 2-qt baking dish with butter.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or just slightly underdone. (It will continue to cook in the oven so you don't want it fully cooked.) Drain the pasta and rinse it with cold water.
- Meanwhile, melt 3 tablespoons of the butter in a medium (2-quart) pot over low heat. Add the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, 1/4 cup Parmigiano-Reggiano, salt, pepper, and nutmeg. Add the cooked pasta and stir well. Pour into the prepared baking dish and set aside.
- In a small sauté pan over medium heat, melt the remaining tablespoon of butter. Add the panko and cook, stirring often, until golden brown. Stir in the herbes de Provence or thyme. Sprinkle the toasted panko mixture over the pasta and cheese sauce, followed by the remaining 2 tablespoons Parmigiano-Reggiano. Bake for 25 to 30 minutes, or until bubbly and golden brown.
- Note: To reheat leftovers, cover with aluminum foil and warm in a 300°F oven. Do not microwave.
- Freezer-Friendly Instructions: This can be frozen unbaked for up to 3 months. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe.
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Reviews & Comments
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Jenn,
This turned out great! Will definitely make again. Love all your recipes I’ve tried so far! Looking forward to trying more. Thanks for sharing!
Very good recipe.
Doubled the recipe and it took about 30 minutes longer to cook through.
I like my roux a bit darker, so I cooked it a little longer. It gave the cream sauce a more golden color.
I used a 1 1/2 cups panko, and 4 tbsp more butter. The thyme was a very nice touch in the topping. The cheese quantities were a very good combination. I was concerned the Gruyere might be a bit too strong for the younger folks, but no one noticed at all.
I will definitively make this again.
I’ve made this half a dozen times already and love it! Usually I double the recipe for events. It works best for me if I add more flour to the roux and cook it to blonde. Great recipe.
This was so delicious. I loved that it used Gruyere for a bit of a different flavor. It was so incredibly rich and creamy. It was very cheesy and the panko provided a great crunch on top. Will definitely make again.
Jenn,
Thank you for a shout out to our tiny Maple Ave Restaurant!
Today a couple came by for lunch, telling us they found us through your blog – a nice surprise.
By the way, your recipe is very close to how we actually do our mac!
Thanks,
Chef Juste
So nice to hear from you Juste! (❤️ your restaurant)
This recipe is definitely Make-Again. Great taste, and has a nice presentation, with the toasted bread crumbs.
It was a trifle pot/pan/utensil intensive, but that’s probably just the way I cook. Well, OK, not probably.
Regarding sauce lumpiness, the recipes for bechamel/mornay sauce (and that’s basically what we’re making here) all say to heat the milk first. And Jenn’s reply to one of the recent comments was spot on: don’t dump all of the milk in at once. Tame the roux with maybe 1/2 cup of the milk and whisk it smooth, then add the rest slowly.
Thanks for the recipe, Jenn.
Joe
This is by far the best Mac and cheese recipe. So delicious!!!
This mac and cheese is easy and delicious. It adapts well to the ingredients you have on hand. (I had sharp cheddar and a Mexican cheese blend.) Also, I used 2% milk and it was very creamy. I think toasting the bread crumbs was a great idea. The thyme was a nice touch. My husband loved it! Thank you for another successful recipe.
Delicious!
Hi Jenn. Just wondering- the measurement for the parmigiano reggianno is that with the cheese grated fine or coarse?
Thankyou
Hi Dana, I used coarse. Hope you enjoy! 🙂
Haven’t made this yet, but am wondering if skim milk would work? Has anyone tried it?
Thank you!
Hi Sue, technically skim milk will work but it won’t be nearly as creamy. If you feel comfortable using 2 percent milk, I would encourage that. Hope that helps!
Your recipe sounds great, however whenever I have to melt butter and whisk in the flour, it turns really lumpy, especially after I add in the milk and I can never get it looking like yours. What am I doing wrong?
Hi Jessie, The key to adding to getting a white sauce that isn’t lumpy is to add the milk very slowly. I always start out by adding about a quarter of the milk and whisking it constantly until all of the lumps are gone. And after that, I continue to add it slowly. Also, a flat whisk (like the one I have in the picture) really helps as it allows you to get into the corners of the pan. Hope that helps!
I learned from a chef on the television that you should always add in warm milk to a roux and never cold milk to avoid lumps.
For Jessie, re: the lumpy roux issue. I agree with the other comments, and also find it helpful after whisking in the flour, to pull the pan off the heat and then whisk in the first half to three quarters cup of the milk. Use a whisk if possible. When that first addition of milk has ‘loosened’ the roux, I return it to the heat and continue whisking in the balance of the milk.
Delicious! I followed the recipe almost exactly, except I used thyme. I tasted it prior to baking it and I was like – it’s ok… but then after baking it for 30 minutes and tasting it with the baked butter/bread/parmesan/thyme topping – YUM! Next time I will try it with the Herbes de Provence. I made it for my son’s 12th birthday as he says homemade Mac n Cheese is the best. He loved it too!
We loved it, but I have to admit that I had to change the recipe a little due to my own stupidity. While shopping I bought way more cheddar cheese than needed and I couldn’t find Gouda so I bought Jarlsberg, and I bought too little of that, so my cheese ratios were backwards and the types weren’t per the recipe. I gave the recipe five stars because it was delicious as I made it, and is most likely better if you actually follow the recipe. I guess the bottom line is the recipe appears to be a little flexible cheese-wise if you need to made some substitutions.
I can’t find Gruyere where I live, can I just use cheddar?
Sure!
I was looking for a mac n cheese recipe worth repeating and this is it. I’ve made it several times now and it has turned out every time. The mix of gruyere and cheddar is delicious and I love the panko topping. I actually have frozen leftovers in individual servings and they reheat fine. I make sure it’s thawed first and then reheat in the oven and the topping turns out crispy. This is my favorite homemade mac n cheese.
Can this recipe be doubled for a larger crowd?
Sure, Kim. I’d cook it in a 9×13-inch dish. And be sure to increase the cooking time to 30-35 min. Enjoy!
This dish turned out fantastic! I think this is my new go to mac n’ cheese. I followed the directions exactly and it was delicious. The mix of the gruyere and cheddar was great with the touch of parmesan-reggiano. It also reheated well, I did about a minute or so in the microwave and then a few in the oven to get the bread crumbs nice and crunchy. Can’t wait to make it again.
This is delicious: can it be frozen?
Thanks,
Judy
Glad you like it! Because it has so much dairy, I don’t think it will freeze very well – sorry!
Excellent mac and cheese. Love the consistency — smooth and saucy, gooey, but not too thick and starchy like some other versions. And you get epic cheese pulls, like something out of a commercial. Really nice breadcrumb topping, too. I used a little mild cheddar in place of some of the sharp, just to take some of that bite/edge off that I find a tad off-putting with a lot of sharp cheddar.
I’ve made this before and it was a keeper! How might I add lobster for a different vibe?
Glad you like this, Dolly! I would just stir some lobster into the pasta and cheese mixture before pouring it all into the baking dish. Sounds delish! 🙂
Can you use gluten free pasta for this dish?
Sure!
I doubled the recipe and used a 13×9 pan (as suggested) for my church group meeting. It was a big hit and people were asking for the recipe!
This is my very first time writing a review for any recipe. I just had to after the reaction I got after serving this. I’ve been making baked Mac n’ cheese for years and I too have found it always to be a little dry. Tried this recipe last night and I was told this was the best I ever made. It came out exactly as I was hoping for.
Can’t wait to try this. If I wanted to add some Fontina to this recipe, do you think it would work? Any recommendations on how to do it? Thanks so much for your help, Jenn!
Sure, Maura – I would just add it in place of some of the gruyere. Just keep in mind that it doesn’t have as much flavor. 🙂
Mac n’ Cheese: This was the best recipe ever…creamy, cheesy, wonderful comfort food!
This mac n’ cheese is fabulous! It’s extremely rich and creamy. I made it per the recipe and we enjoyed it immensely!
Hello,
I plan to make this for a crowd of 100! Any tips? Ive done the math. Any help will be appreciated!
Hi Meghan, that’s a lot of Mac and Cheese! 🙂 My one suggestion would be to use a series of smaller baking dishes (like the disposable foil ones you can get at the grocery store). You won’t want to make the batches too big, or I’d be concerned that they wouldn’t cook evenly. Hope everyone enjoys!
Delish! Made as directed but omitted the bread crumbs on top! Family loved it & have made it twice since then with same outstanding results!
Excellent!!! I’ve been looking for a good macaroni and cheese recipe since losing a great recipe I had years ago. This is just as good as my original recipe. I don’t like parmigiano-reggianno so I just substituted more cheddar and might try Fontina next time.
I’m excited to make this for tonight’s dinner. Minor quibble: the recipe calls for whisking in “the hot milk”, but nowhere does it say to heat the milk. I like to have my mis-en-place ready before I start cooking, and had I not studied the recipe, I would have gotten to the step of adding the milk and had to stop and heat it.
Love all your recipes, and I’ll come back and rate this one after we eat it.
Hi Tom, So sorry – that’s a typo. There’s no need to heat the milk, although it’s fine if you do. Thanks for catching that!
Made this dish tonight. Heating the milk helps. It’s the best Mac and Cheese we ever ate. I can see adding lobster or crab meat to this dish. Truly awesome. Thanks again.
I would like to make this recipe for Thanksgiving, as a side dish. Would you simply double your recipe?
I’m excited to try this 5 star recipe
Thank you
Rita
Yep and cook in a 9×13-inch dish; be sure to increase the cooking time to 30-35 min, too.
I’m thinking about Thanksgiving myself– could I make and refrigerate early in the day and bake before dinner?
Hi Martha, Sure it’s fine to make it ahead — just wait to add the breadcrumbs until right before you put it in the oven. Hope everyone enjoys!
Hi Jen! I’m a super-fan of your website and I have your book, in addition to the binder full of all your recipes that I’ve printed! So you see, I had made my own version of your new book before you even had it published!! : – ) Your recipes are a real blessing — they never fail! The photos are compelling, the instructions are clear, and the results are excellent! The only downside is that I spend way too much time reading them over, trying to figure out which one to try next.
I have a question regarding your Mac n’ Cheese recipe — it has Freezer-Friendly Instructions indicating it can be frozen for up to 3 months, but in the review section you responded to a reader’s question about freezing with the comment that you wouldn’t recommend freezing this dish because of all the dairy it contains. So which is it…??
Thank you for your answer and for making our meals so enjoyable!
Hi Toni, So glad you’re enjoying the site and the cookbook! Sorry for the confusion — the dish can be frozen unbaked but not after it’s cooked. 🙂
Hi Jenn,
Should it be frozen with or without the panko and additional cheese?
Thanks!!!
Hi Katy, You can freeze it with toppings. 🙂
Jenn, hello. Can you make the mac and cheese recipe ahead of time? If I made it early a.m. put in the frig then cooked it around 12:30 would that be ok?
Thanks.
Barb
Sure, Barb, that will work – just add breadcrumbs just before putting it in the oven. Hope you enjoy!
How would I make this in a large crockpot.
Hi Janice, I don’t have any experience using a slow cooker, so I’m not sure how well it would convert. Here are some tips that may help. I’d love to hear if you try it and how it turns out!
I made this last night for dinner. Another winner! I didn’t have Gruyere, so I used Parmigiana-Reggiano per recommended in a previous review. I altered the amount of cheese by adding 1 less of the PR and 1 more of the cheddar. It was delicious! Thanks again Jenn! My son had been requesting Mac and cheese and he thoroughly enjoyed this one.
~ your cookbook is supposed to arrive today and I’m super excited!!!
Even my fussy eaters loved it!
Hi Jenn, Love so many of your recipes.
Just tried the mac and cheese. It was excellent. Just wondering if you could recommend another cheese instead if Gruyere. Thanks, Nicole from Canada
Nicole, so glad you’re enjoying the recipes! If you’d prefer a different cheese, you could use Swiss, grated Parmigiano-Reggiano, or Cheddar.
Is there any other cheese that can be used instead of the gruyere? It’s a tad bit expensive for a small slice everywhere I look.
Hi Gloria, you could use grated Parmigiano-Reggiano, Swiss or Cheddar. Hope you enjoy!
Hi Jenn,
I love your site, I have been working my way through many different recipes and am pleased with the results! This mac and cheese tasted a little bland to me, but I think I didn’t have the ideal gruyere and extra sharp cheddar. Do you have particular brands you recommend?
Hi Alexis, I’m sorry you found this to be a bit bland! I don’t have any particular brands of cheese that I’d recommend, but I’d definitely go with something that’s good quality. (Also, rather than the cheese, it could’ve been that this just needed a bit more salt.)
Hi Jenn,
For the bread crumbs, should they be toasted first? I’ve never used bread crumbs that were toasted (even when baking in the oven).
Thanks!
Katy
No Katy, they don’t need to be toasted first. Hope you enjoy!
Outstanding recipe! I used medium shell pasta and followed every thing else exactly as written! Best Mac n Cheese I’ve ever made!
I tried and it is VERY creamy. My kids like it less so (I actually make them Cooking Light’s version which they love). That being said, for them it made a perfect side. I’d also adjust a tad less for the sauce if you don’t like to super saucy. It worked for me because the kids dipped their haricot verts into it.
Hi Jenn!
I made this twice and my family loves it. Just wondering what your thoughts on adding a little cream cheese to this dish?
Hi Lily, Glad your family likes it! I’ve never tried adding cream cheese to this, so I can’t say for sure, but I think you could get away with adding a little; maybe 1/4 cup at the most. I’d love to hear how it turns out this way!
Should this be like soup when I pour it into the baking dish? It looks like I should have another 8 ounces of pasta!
Hi Jenn, hmmm, this should be saucy but not soupy- are you sure you measured everything correctly?
Yes I checked and rechecked. Oh well—it came out good and reheated well too! Thanks for another great recipe!
Glad to hear it turned out well– all’s well that ends well :)!
I made this for Thanksgiving this year and everyone at the table loved it (toddler and 1st grader through grandparents)! I used cavatappi pasta. I made the dish the day before Thanksgiving and just put it in the oven to heat it up before the meal. I actually think it tasted better the day after!
Incredible! I made it for my friends and they would not stop complimenting it. I did not add the bread topping (personal preference) and it goes great with broccoli.
how large is the container that this goes in? ie how big is the baking dish supposed to be?
This should be baked in a 2-quart baking dish. Enjoy!
Can this be made ahead of time?
Sure Sue, Feel free to make it ahead. If you’re baking it right before serving, add breadcrumbs just before putting it in the oven.
Hi!
How long in advance can I assemble this before adding the breadcrumbs and putting it in the oven?
Thanks!
Hi Lily, I’d say it’s fine to prep it up to two days ahead of time.
Yes, someone that really knows how to cook proper mac n’ cheese. I appreciate your take as I also do the rue method, but have only used sharp cheddar. This may seem a bit odd, but I like to add garlic and some Texas Pete sauce and it turns into a yummy different take…
Jen,
Follow up,
It cooked up nicely! My husband loved! So I guess I did this correctly. Another five stars! Thank you, Susie
I must have done something wrong because when I poured it into the dish it was very liquidity.. I must have not have had hot enough milk when I poured it into the melted butter and flour mixture?.. I stirred for 10 minutes and it never got thick…im baking it now.. Ha hopefully we can still eat it. I love your recipes! Susie
I have a question. . . If I wanted to make this for a dinner with french people 🙂 How could I dress up the flavor? I think the recipe is awesome the way it is. . . Just wanted to add an awe factor.
Hug
Sara
Hi Sara, Not sure you need to any additional ingredients to the dish, but you could serve it with this traditional French Carrot Salad on the side.
Finally! After so many years trying to find a good mac and cheese recipe. . . yours is delicious and not as messy if even messy.
Everyone loved it. I added peas for my girls . . . and used penne as you suggested, so yummy.
I am making it again for a playdate! Yeah! So happy.
A big hug from a huge fan.
Sara
Oh, my. A six-star recipe. I followed this recipe exactly and in return received a combination of flavors that were beyond delightful.
For the next make I am going to add lobster — I believe it will make this a perfect over-the-top tailgate recipe. Thanks, Jenn!
I was wondering about the bread crumbs…can I use grated? If not, do I need to only use white bread? Thank you.
Sure Joann, you could use grated bread crumbs if you prefer and it really can be any type of bread. Enjoy!
Hi Jenn,
Do you have the measurements in metric? =x
Hi, I’ve started to have metric conversions for recipes on the site, but just haven’t updated that one yet. I will update that it within the next few days. Thanks!
The Mac and Cheese recipe now has metric conversions. (Look for the metric/cup measure toggle slightly above the ingredients in the recipe.)
Thanks Jenn! 😀
Another winner! Quick question — what changes would you suggest if I wanted to add broccoli? Would I add chopped broccoli when I add the cooked pasta? Are there any pitfalls that I should be aware of if adding a vegetable?
I made this tonight and it was a big hit! Be careful when doubling the recipe…..I screwed up some things but it came out GREAT! Thanks, Jenn, for another wonderful recipe.
Adults loved it, kids not so much.
Unlike many people, mac ‘n cheese was not a staple in our family when I was growing up. Therefore, I cannot recite my mom’s “from scratch” recipe from memory and, quite frankly, thought of mac ‘n cheese as an emergency meal that was made from a boxed mix when it was necessary to get food on the table quickly and there wasn’t time to prepare a real meal. This recipe changed my ideas about mac ‘n cheese. I first made it to appease the appetite of our 6 year old granddaughter and another picky eater in our family. It not only satisfied this need, but it also received rave reviews from the carnivores who enjoyed it as a side dish. I will make this again and again – if you make it you will only resort to a boxed mix in an extreme emergency. Enjoy!
Best mac n cheese I have ever made!!!! This one IS a family favorite and will make many times over. Very easy and flavorful and WAY better than the store bought junk!
This is a great recipe. I made it exactly as written. Everyone loved it. Great for leftovers. Truly. This will be in my go-to rotation from now on.
Absolutely delicious! This recipe was incredibly easy to put together and the results are a bit beyond belief. The hardest part of the process was waiting for it to bake; I was so ready to just dive right into it and sweated out minute after minute until it came out golden brown and near restaurant quality. This is officially going in my short list of fave recipes.
Love this recipe!!! Perfect mac n cheese no matter what cheese you use. Thank you!
Great mac& cheese ! Iam new to your site
And looking forward to try other great recipes. Thank you for sharing! !
I didn’t have nutmeg on hand when I made this recipe but thought the dish was delicious without it.
What would be the issue with using salted butter instead of unsalted? Thanks!
Hi Sylina, Just allows you to control the salt level.
My go-to mac ‘n cheese recipe! I cut corners a little and sometimes use already grated cheese, and panko for the bread crumbs and it comes out just fine.
Excellent! I loved the penne in it! I even used low fat milk & cheese in it & it was great! I also omitted the bread crumbs & just topped with a little cheese. Another keeper!
This is a great recipe! I skipped the fancy cheese and just used cheddar and it was still divine. I found that this was enough sauce for almost an entire box (16 ounces) of pasta. I will definitely be making this again and again in the upcoming colder months.
This is great. I like to sprinkle some paprika in it to add a little new flavor. Love this!
Made thia last night for guests as a side dish to the beef brisket – it was a huge hit! Creamy and rich, but not too heavy (and gave me an excuse to finally buy a grater). Thanks for another winner. 🙂
If I double the recipe, do I also double the cooking time?
Hi Erin, It will take longer to cook but not double…just check it every five minutes or so after the recommended cooking time.
Comfort food doesn’t get better than this! Kids love it!
Makes yummy mac and cheese. I mix up the cheeses based on what’s in the fridge.
Hi Jen, I am planning on making this as a side dish with for some company. Do you know if I can make most of the recipe ahead of time (morning) and leave it in the fridge, and then add breadcrumbs and bake at the last minute?
Hi Rachel! Should be fine to make most of the recipe ahead, then add breadcrumbs and bake at last minute. 🙂
I like the combination of cheeses.
Never made it from scratch, but this might make me start trying!
Adore Mac & Cheese and Ina Garten!
Mac and cheese is the best when the sauce is made from a roux. I started doing this last year and haven’t looked back since. Adding a little bit of dijon mustard to the sauce gives it a nice kick too!
The BEST mac & cheese…..always a comfort food….this one is gourmet comfort!!!! Yummy, yummy, yummy!!!!
This was REALLY good, but I did feel like this needed a bit more seasoning. We added more black pepper and a dash of red pepper flakes at serving. Loved the consistency and base flavors. Might try mixing up the cheese blend next time. Keep the great recipes coming! I’m trying out your pancakes tomorrow morning. yum!
soo good. reheating leftovers tonight with some barbeque. josh gets sooo excited when he hears I am trying one of your recipes – so cute!
A definite keeper! There’s a restaurant here in LA that makes a wonderful mac & cheese w/ truffles on occasion. Amazing.
http://mydinnerswithrichard.blogspot.com/
your blog is absolutely fantastic! i’ve made this recipe, the pumpkin bread and the supernatural brownies (it’s officially now my go-to brownie recipe). just wanted to say that you are doing a fantastic job! the blog is beautiful and your photos are gorgeous and incredibly helpful. i can’t wait to try more of your recipes.
Brandy – You can use olive oil in the pasta water but definitely still use unsalted butter for the cheese sauce. Enjoy!
could the vegetable oil be substituted with olive oil?