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This recipe recreates Andy Reid's signature mac and cheese, featuring a strategic six-cheese blend of sharp cheddar, parmesan, fontina, gruyère, gouda, and mozzarella.
The critical technique involves adding the cheeses off the heat to prevent a greasy, separated sauce.
Topped with crispy french-fried onions inspired by Kansas City's Q39 restaurant, the dish delivers a contrast between a creamy interior and a crunchy crust.
Question | Answer |
|---|---|
Why remove the pot from the heat before adding cheese? | Removing the pot from the heat prevents the cheese proteins from tightening, which causes a greasy and separated sauce. |
When should I add the french-fried onion topping? | Add the onions during the final 5–10 minutes of baking so they stay crispy instead of burning or turning soggy. |
Why shred your own cheese instead of using pre-shredded bags? | Pre-shredded cheese contains anti-caking agents that prevent it from melting into a perfectly smooth sauce. |
What is the purpose of using six different types of cheese? | Using six cheeses balances intense flavor profiles with superior melting qualities to create a thick, velvety texture. |
What Makes Andy Reid's Mac and Cheese Special
The recipe's defining feature is its six-cheese blend. Each cheese contributes a specific quality: flavor, melt, or texture. This combination creates a deeply savory, ultra-creamy sauce that bakes without separating.
Cheese | Role in the Sauce |
|---|---|
Sharp Cheddar | Primary flavor and saltiness |
Parmesan | Umami depth and sharpness |
Fontina | Mild, buttery melt |
Gruyère | Nutty flavor, smooth melt |
Gouda | Subtle sweetness, creamy texture |
Mozzarella | Stretchy, gooey melt |
The Q39 Crispy Onion Topping
Reid's secret menu dish at Kansas City's Q39 includes crispy onion straws. This recipe adapts that with french-fried onions. They are added in the last 5–10 minutes of baking, creating a crunchy, flavorful crust that contrasts the creamy interior.
Creamy Sauce Technique
The sauce starts with a classic roux (butter + flour). Milk is whisked in until simmering. Off heat, all six cheeses are stirred in until smooth. Removing the pot from the burner prevents the cheese from overheating and becoming greasy, ensuring a velvety consistency.
Kansas City Variations
- Drizzle with Kansas City-style barbecue sauce.
- Add smoky chopped ham, referencing Reid's love of ham and cheese sandwiches.
The Six Cheeses You Need
The six-cheese blend is the recipe's core. Each cheese is chosen for a specific functional role: flavor foundation, melting quality, or texture. Using all six creates a sauce that is both deeply savory and flawlessly smooth.
Cheese | Primary Role | Key Contribution |
|---|---|---|
Sharp Cheddar | Flavor Base | Provides the dominant savory, salty tang. Use pre-shredded for convenience or block for stronger flavor. |
Parmesan | Umami Boost | Adds salty, nutty depth. Grated fresh from a wedge is ideal for best melt and flavor. |
Fontina | Melt & Cream | Mild, buttery, and melts exceptionally smoothly. Forms the creamy base of the sauce. |
Gruyère | Flavor & Melt | Offers a subtle nuttiness and melts cleanly without becoming stringy. |
Gouda | Sweetness & Body | Adds a mild, slightly sweet note and contributes to a rich, thick sauce texture. |
Mozzarella | Stretch & Goo | Creates the ultimate stretchy, gooey melt. Use low-moisture for best results. |
Why Shred Your Own?
Pre-shredded cheese contains anti-caking agents (like potato starch) that can prevent a perfectly smooth melt. For the creamiest sauce, buy blocks of each cheese and shred them yourself just before use.
The Blend Strategy
The combination is strategic. Cheddar and Parmesan punch with flavor. Fontina, Gruyère, and Gouda are the "melting masters" that create a velvety base. Mozzarella locks in that irresistible, stringy texture. Together, they balance sharpness with unparalleled creaminess.
- Do not substitute with a pre-made "Mexican" or "Italian" blend. The specific cheeses are critical.
- Measure the shredded cheese by weight for accuracy, not volume.
- Keep all cheeses refrigerated until the moment you add them to the warm sauce.
How to Make the Cheese Sauce
Start by melting 1/3 cup butter in a large Dutch oven over medium heat. Add 1 cup diced yellow onion and sauté until soft and translucent, about 5-7 minutes. This onion base adds savory depth.
Stir in 1/3 cup all-purpose flour, 1 teaspoon ground mustard, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon each salt and black pepper. Cook this roux for 1-2 minutes, stirring constantly, until fragrant and lightly golden. This step cooks out the raw flour taste and blooms the spices.
Gradually pour in 3 cups of whole milk or 2% milk while whisking vigorously to prevent lumps. Increase heat to medium-high and continue whisking until the mixture comes to a gentle simmer and thickens slightly, about 5 minutes.
Remove the pot from the heat entirely. This is critical. Add the shredded cheeses in batches: 1 cup shredded sharp cheddar, followed by 1 cup each of shredded fontina, Gruyère, Gouda, and mozzarella, and 1/2 cup grated Parmesan. Stir gently after each addition until the cheese is fully melted and the sauce is smooth before adding more.
Critical Technique | Why It Matters |
|---|---|
Off-heat cheese addition | Prevents proteins from tightening and expelling fat, which causes a greasy, separated sauce. |
Gradual milk incorporation | Ensures a lump-free, uniform roux. |
Low-moisture cheeses | Fresh, wet mozzarella will make the sauce watery. Use low-moisture or part-skim. |
Troubleshooting a Broken Sauce
- Greasy surface: Sauce was too hot when cheese was added. Remove from heat and whisk vigorously to re-emulsify.
- Lumpy texture: Milk was added too quickly or not whisked enough. Blend with an immersion blender.
- Too thick: Whisk in an extra splash of milk, a tablespoon at a time.
Assemble and Bake Like a Pro
Preheat the oven to 350°F. Grease a 13×9-inch baking dish with butter or non-stick spray. Add the cooked, drained elbow macaroni directly into the Dutch oven with the cheese sauce. Stir until every noodle is thoroughly coated.
Transfer the cheese-coated macaroni to the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1/2 cup of shredded sharp cheddar evenly across the top.
In a small microwave-safe bowl, melt 1/4 cup butter. Combine the melted butter with 1 cup coarse panko bread crumbs, tossing until the crumbs are evenly moistened. Sprinkle this mixture over the cheddar layer.
Baking Timeline
Time | Action |
|---|---|
0-30 minutes | Bake uncovered at 350°F until sauce is bubbling around the edges. |
30 minutes | Remove pan briefly. Crumble french-fried onions evenly over the top. |
30-40 minutes | Return to oven. Bake 5-10 more minutes until topping is golden brown and crispy. |
Pro Tips for Perfect Results
- Cook pasta 1 minute less than package directions for al dente texture that holds up to baking.
- Do not overbake. Remove the dish when the sauce bubbles at the edges but before it boils vigorously.
- Let the mac and cheese rest for 5-10 minutes after removing from the oven. This allows the sauce to thicken and set for easier serving.
- For a Kansas City feast, serve alongside barbecue favorites or other comfort classics.
Q39-Inspired Crispy Onion Topping
Andy Reid has a secret menu dish named after him at Q39, a Kansas City barbecue restaurant. The dish combines brisket burnt ends, mac and cheese, and crispy onion straws. This topping recreates that signature crunch at home.
Why It Works
Standard bread crumb toppings add texture but lack flavor. French-fried onions deliver both. They bring a savory, umami-rich crunch that complements the six-cheese sauce without competing with it.
Store-Bought vs Homemade
Option | Pros | Cons |
|---|---|---|
Store-bought french-fried onions | Fast, consistent crunch, widely available | Can be greasy, less fresh |
Homemade onion straws | Fresher flavor, control over salt | Extra prep time, requires frying |
Application Technique
- Do not add onions at the start of baking. They will burn and turn soggy.
- Add them at the 30-minute mark when the sauce is already bubbling.
- Crumble the onions into smaller pieces for even coverage across the entire dish.
- Press them gently into the top layer of cheese so they adhere but maintain their crunch.
Homemade Onion Straws Method
Slice a large Vidalia onion into thin rings. Soak in buttermilk for 30 minutes. Dredge in seasoned flour (1 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon paprika). Fry in 375°F oil for 2-3 minutes until golden. Drain on paper towels. Crumble over mac and cheese before the final bake.
Additional Crunch Options
- Crispy bacon bits mixed with the panko crumbs
- Crushed Ritz crackers tossed with melted butter
- Crushed potato chips for extra salt and crunch