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Dreamy two part mac and cheese

Creamy and cheesy, this mac and cheese will become your go-to recipe. 



Butter-toasted Breadcrumbs

  • 1 cup coarse/panko breadcrumbs
  • 2 tablespoons salted butter
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground sage

Cheddar Bechamel Sauce

  • 1/2 cup salted butter
  • 1/2 cup all-purpose flour
  • 1 litre of milk, warmed
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, minced
  • 4 cups (340 grams) aged cheddar, shredded
  • 1/4 teaspoon salt
  • 500 g cavatappi, macaroni or penne, cooked


Butter-toasted Breadcrumbs

  1. In a large non-stick skillet over medium-high heat, melt butter. Add breadcrumbs, garlic powder, and sage and toast, stirring, until golden brown. Transfer to a sheet pan to cool.

Cheddar Bechamel Sauce

  1. Meanwhile, in a large pot over medium heat, melt butter. 
  2. Add flour and cook, whisking continuously, until thick paste forms. Continue to cook for one to two minutes. Slowly whisk in milk. Add Dijon and garlic. Cook for one to two minutes more. 
  3. Add cheese, one cup at a time, and whisk until smooth. Remove from heat. Taste and add salt, if needed. 
  4. Add cooked pasta to cheese sauce and mix until combined. Transfer to serving dish and top with breadcrumbs. Enjoy!

Switch-it-up Seafood Mac and Cheese: Use only three cups of milk and stir in 450g cleaned bay scallops and 450 g raw shrimp just after thickening the sauce. Cook, stirring frequently until the seafood is cooked through, and the sauce has thinned about four to five minutes. (The liquid from the scallops and shrimp will thin the sauce). Continue to add cheese and complete the recipe as usual.

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