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Recipe of the Month


Formula Mac & Cheese

This mac and cheese is a complex blend of flavors with a little heat after every bite.



  • Fill a pot with salted water and bring to a boil over high heat. Add 1lb of tube pasta and stir. Set a time for 8-9 minutes, stirring roughly every two minutes. When finished, the pasta should be slightly al dente.

  • Drain the pasta in a strainer and set aside until needed. Preheat an oven to 375 Fahrenheit.

  • Melt 2 tbsp of butter in a saucepan on medium-low heat. Once melted, add ¼ cup of Formula 49. Stir until combined and aromatic.

  • Add ¼ cup of flour and mix into a paste-like consistency. If too chunky, add more sauce. If too wet, add more flour.

  • Add 1 cup of milk and whisk until the paste is fully incorporated. Mixture should have a smooth consistency. Once smooth, add 2 cups of milk and bring to a simmer (not a low boil).

  • Add 1tsp of salt and a splash of Worcestershire sauce. Allow sauce to simmer for 5-8 minutes. You will know its ready when it sticks to your stirring utensil.

  • Once ready, turn off the heat and move c add 1 cup of shredded gruyere and 1.5 cups of shredded extra sharp cheddar. Whisk until melted. Once melted, add 1 tbsp of Dijon mustard and stir.

  • Combine the cheese sauce and the pasta and stir until noodles are coated. Then pour into a baking dish. Top with parmigiano reggiano.

  • Combine 1 tbsp of melted butter with ½ cup of panko breadcrumbs. Sprinkle over the macaroni and cheese

  • Finish the dish by putting in the oven for 20 minutes.  

2 hours and stir before serving with chips, crackers or bread!

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