Not Your Mom's Mac and Cheese

Not Your Mom's Mac and Cheese

Michele McCormick 18

"Four cheeses make up this delicious macaroni and cheese that will not easily be forgotten. I use high quality cheese and I think it makes all the difference."


55 m servings 660 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 660 kcal
  • 33%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 35 g
  • 70%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 600 mg
  • 24%

Based on a 2,000 calorie diet

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Add olive oil, and toss pasta until coated; set aside.
  2. Heat a large skillet over medium-high heat and stir in the ground beef. Season with salt and black pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Set aside.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Heat 3 tablespoons butter and the flour in a large skillet over low heat. Cook and stir until the butter is melted and the flour is incorporated, then slowly whisk in the milk. Stir in the fontina cheese, sharp Cheddar cheese, white Cheddar cheese, and 1/4 cup Parmesan cheese; cook, whisking constantly, until cheese is melted and sauce is thickened, about 5 minutes. Season with paprika, nutmeg, garlic powder, cinnamon, and chili powder. Season to taste with salt and black pepper. Stir in the pasta and beef, and transfer mixture to a large baking dish.
  5. Combine 2 tablespoons butter, bread crumbs, and the remaining 2 tablespoons Parmesan cheese in a bowl. Sprinkle mixture over the pasta in the baking dish.
  6. Bake in the preheated oven until bubbly, about 12 minutes, then set the oven on broil. Broil until lightly browned, about 3 more minutes.
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  1. 11 Ratings


I gave it only three stars because of the name, mostly. It was a very good dish....but I wouldn't exactly call it Mac and Cheese. It's more of a ground beef casserole. So, if you're looking f...

Loved it! Kinda silly to give a lower rating just because you didn't like the title. I didn't have fontina or white cheddar, so I just used some mozerella, mild cheddar, and a 4 cheese mexican b...

delicious! i use the sauce in this recipe to make regular mac and cheese too.

Not sure if I should be reviewing my own recipe, but I just tried this with Johnsonville Italian Sausage instead of Hamburger and my family absolutely LOVED this. I made it for company and it w...

Loved the flavor of the cheese sauce. I left out the ground beef. I have been searching for an Adult Mac and Cheese and this is it. I will add some cream next time to make it just a tad more cre...

I didn't have Fontina or white cheddar and my ground beef went bad so I used 3 slices of good smoked gouda julienned, 3 slices of jarlsberg cheese julienned, 1 cup of colby jack shredded, 1/2 cu...

Great recipe! This is one of those recipes you make and can then eat for the week. I've made this recipe a bunch of times now and have tried a few minor variations. First off, I always add ve...

Love it! I added broccoli to make it a little healthier. Just add raw broccoli to the cheese mixture before anything else.

Cheese sauces like this in general need quite a bit of salt to really make them stand out. I used galic salt instead of garlic powder and added some salt, but there really should be a suggested ...