Best-Ever Mac & Cheese

On a trip last summer with her family, Carla dined at JuneBaby which was voted 2018 Best New Restaurant by the James Beard Foundation.  Originally published in the Seattle Times, here is Chef Edouardo Jordan’s recipe for his ‘Best-Ever Macaroni and Cheese’. Give this recipe a try with your favorite jovial pasta! It’s incredible.

(recipe by Chef Jordan, published in the Seattle Times)

Serves 4 to 6

Recipe Tags


    For the sauce:

    For the topping:

    • ½ cup sharp cheddar cheese, shredded
    • ½ cup medium cheddar cheese, shredded
    • ⅛ cup Parmesan cheese, shredded


    1. Make the sauce: In a medium saucepan, melt the butter over medium heat, then whisk in the flour and stir until the butter fully absorbs the flour.
    2. Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer, stirring so it does not stick to the bottom of the pan.
    3. Once it has thickened, shut off heat and whisk in all the cheeses, and the paprika.
    4. Stir until cheese is completely incorporated. Salt to taste.
    5. Cook the pasta according to package instructions.
    6. Drain the pasta.
    7. Assemble the pasta: Let both the pasta and the sauce cool for about five to ten minutes.
    8. Combine the pasta and the sauce, and check again for salt.
    9. Transfer the mixture to a 10-inch cast iron skillet or casserole dish, and cover evenly with the cheese topping.
    10. Place under a broiler until the cheese is melted and dark golden brown.
    11. Serve immediately.