Joshua Weissman's Baked Mac and Cheese Recipe Collection

Table of Contents

Joshua Weissman's mac and cheese recipes offer three distinct methods - stovetop, baked family-style, and low-calorie versions - each emphasizing proper cheese selection, pasta preparation, strategic layering techniques, and precise baking methods to achieve the perfect creamy texture and golden crust. The key to success lies in using freshly grated cheese blends, cooking pasta slightly underdone, creating a velvety roux-based sauce, layering cheese between pasta for maximum pull, and finishing with careful broiling for optimal browning.

Question	Answer
What are the three main methods for making Joshua Weissman's mac and cheese?	Stovetop macaroni in a pot, family-style oven-baked, and low-calorie cauliflower-based versions.
Which cheese combination does Joshua Weissman recommend for traditional baked mac and cheese?	Sharp cheddar combined with Gruyère for balanced sharp and nutty flavors.
How should pasta be cooked for optimal mac and cheese results?	Cook pasta 1-2 minutes under al dente package directions in generously salted water.
What is the key layering technique for maximum cheese pull?	Layer reserved cheese between pasta layers rather than mixing all cheese into the sauce.
What temperature and timing should be used for baking mac and cheese?	Bake at 350°F for 20-25 minutes, then finish with 2-3 minutes under high broil for golden crust.

Three Ways to Make Joshua Weissman's Mac and Cheese

Macaroni In A Pot (Stovetop)

Prep: 10 minutes | Cook: 15 minutes | Serves: 4

8 oz elbow pasta
2 Tbsp butter + 2 Tbsp flour (roux base)
1 cup whole milk
2 cups melting cheese (½ raclette + ½ cheddar)
3.5 Tbsp crème fraîche for tangy richness

Family Style Oven Mac 'n Cheese

Prep: 15 minutes | Cook: 45 minutes | Serves: 4+

Breadcrumb Topping	Mac 'n Cheese Base
¾ cup panko + 1 Tbsp za'atar + 2 tsp thyme + 4 Tbsp melted butter	3 cups cheddar + 3 cups gruyère + 1 lb conchiglie pasta + ⅓ cup butter + ⅓ cup flour + 3 cups whole milk

Low-Calorie Mac 'n Cheese

Prep: 10 minutes | Cook: 25 minutes

1 lb brown rice shell pasta
1 head cauliflower (for sauce base)
1 cup cheddar + 1 Tbsp nutritional yeast + 2 tsp turmeric
Truffle salt and black pepper to taste

Cheese Selection for Maximum Flavor and Melt

Classic Cheese Combinations

Cheese Blend	Flavor Profile	Best For
Sharp cheddar + Gruyère	Balanced sharp + nutty	Traditional baked mac
Monterey Jack + sharp cheddar	Mild + tangy	Budget-friendly option
Raclette + cheddar	Unique + creamy	Gourmet stovetop version
American cheese blend	Ultra-smooth	Quick stovetop version

Cheese Preparation Guidelines

Always grate cheese fresh for better melting
Mix cheeses together before adding to sauce for even distribution
Reserve portion for topping layer for golden crust

Budget-Friendly Option

Joshua Weissman's $1 per serving recipe uses:

2.5 cups Monterey Jack (meltability)
2.5 cups sharp cheddar (flavor)

Perfect Pasta Preparation and Sauce Consistency

Critical Pasta Cooking Rules

Cook pasta 1-2 minutes under al dente package directions
Use generously salted water (should taste like sea water)
Reserve 1 cup pasta water for adjusting sauce consistency

The Perfect Roux Technique

Melt butter over medium heat
Whisk in flour, cook 30-45 seconds until raw flour smell disappears
Slowly add dairy while whisking constantly to prevent lumps
Cook until sauce coats back of spoon

Sauce Consistency Guidelines

Stage	Desired Consistency	Why It Matters
Before baking	Slightly liquidy	Will thicken in oven
Final baked	Velvety smooth	Perfect coating texture

Joshua Weissman's Stovetop Method

Layering for Even Distribution

Half pasta → cheese layer → remaining pasta → topping cheese
This creates even cheese distribution and maximum cheese pull
Prevents dry spots and ensures every bite has cheese

Layering Techniques for Ultimate Cheese Pull

Perfect Layering Sequence

Pour half of mac 'n cheese into 4-5 quart baking dish
Top with reserved 2 cups cheese mixture
Add remaining mac 'n cheese on top
Finish with breadcrumb topping or additional cheese

Cheese Distribution Strategy

Layering Position	Cheese Type	Purpose
Bottom layer	Mixed cheese blend	Base flavor foundation
Middle layer	Reserved cheese	Maximum cheese pull
Top layer	Topping cheese + breadcrumbs	Golden crust formation

Joshua Weissman's Pro Layering Tips

Don't mix all cheese into sauce - reserve for layering
Use different cheese textures for each layer
Press down slightly between layers for even distribution

Mix panko with za'atar and fresh thyme for Mediterranean twist
Coat breadcrumbs thoroughly with melted butter
Sprinkle evenly for consistent browning

Common Layering Mistakes to Avoid

Overmixing cheese into sauce (loses layering effect)
Using too much sauce between layers (creates soggy spots)
Skipping the middle cheese layer (reduces cheese pull)

Baking Tips for Golden Brown Perfection

Optimal Baking Temperatures

Method	Temperature	Time	Result
Standard bake	350°F (175°C)	20-25 minutes	Evenly cooked, bubbly
Gentle bake	325°F (165°C)	15-20 minutes	Delicate texture
Broil finish	High broil	2-3 minutes	Golden brown crust

Baking Dish Preparation

Use 4-5 quart baking dish or 9x13 pan
Lightly grease with cooking spray or oil
Ensure even layer distribution for consistent cooking

Joshua Weissman's Finishing Techniques

Visual Doneness Indicators

Edges bubbling and slightly pulling away from dish
Top layer golden brown (not dark brown)
Cheese sauce visible around edges, not dried out

Broiling Best Practices

Position oven rack 6-8 inches from broiler
Watch continuously during broiling phase
Rotate dish if needed for even browning

Common Baking Mistakes

Baking too long (dries out pasta and sauce)
Broiling too close to heat source (burns topping)
Opening oven door frequently (temperature fluctuations)

Make-Ahead Baking Tips

Assemble completely, cover and refrigerate up to 24 hours
Add 5-10 minutes to baking time if cold from fridge
Let sit at room temperature 30 minutes before baking