Mac & Cheese

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  • 1 cup (? g [I can’t remember the weight]) panko

  • 1/2 pound (250 g) pasta of your choice

  • 1 pint (450 g) half-and-half

  • 4 ounces (125 g) Havarti

  • 4 ounces (125 g) Parmigiano-Reggiano

  • 4 ounces (125 g) mascarpone

  • 4 ounces (125 g) white cheddar


Preheat the oven to 350 ̊F.

Toast the panko in a medium skillet over medium heat. Once it’s good and toasted, transfer to a small bowl. Set aside.

Cook the pasta for 4 minutes. Drain, and reserve.

Bring the half-and-half to a gentle simmer in a medium saucepan over medium heat. Add the cheeses to the saucepan and stir until completely incorporated. You shouldn’t see huge chunks of cheese floating around.

Add the pasta to a 13-by-9-inch baking dish. Pour the cheese on top. Top with panko.

Bake for 30 minutes. If the panko is getting too brown, or the pasta looks like it’s drying out, cover the casserole dish with a piece of foil.

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