Crispiest & Cheesiest Mac N Cheese

I’ve been working on this recipe for years, and I think I’ve finally cracked the code to a creamy sauce that’ll just melt in your mouth!


Servings: 10

  • Batistini Farms Organic Ancient Tuscan Grain Campanelle Pasta
  • 3 tbsp Unsalted Butter
  • 2 tbsp Batistini Farms Organic Basil Olive Oil
  • 4 tbsp Flour
  • 4 cups Half and Half
  • 2 tsp Smoked Paprika
  • 2 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 1/4 tsp Nutmeg
  • 1 cup Colby Jack or Mozzarella, shredded
  • 1/2 cup Gouda, shredded
  • 1 1/2 cups Sharp Cheddar, shredded


  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute under Al dente.
  2. Drain and rinse with cold water, toss in olive oil to keep from sticking together.
  3. In a large pot over medium heat, add the butter.
  4. Once melted, add in the olive oil.
  5. Whisk in the flour, stirring consistently for about 1 minute. Stir in the seasonings.
  6. Slowly pour the half and half into the pot while you stir to combine. Cook for 3-4 minutes, until slightly thickened.
  7. Add in the shredded cheeses. Stir to combine.
  8. Add in the pasta and stir until well-coated.
  9. Transfer to a large casserole dish. Top with extra grated cheese (optional) and bake at 350F for 15 minutes.
  10. Broil 1-2 minutes until golden crispy.
  11. Serve warm with freshly grated Parmesan and chives. Enjoy!