LilyLouTay’s Hannah Taylor Reveals Her Cheesiest Mac ‘n’ Cheese Recipe Yet
Hannah Taylor piles on five cheeses for the ultimate creamy, crispy comfort food
Some recipes play it safe with cheese. Hannah Taylor’s does not. “This recipe is all about the cheese, so don’t you dare think about skimping on it!” she says. With five—yes, five—kinds of cheese melted into a silky sauce, then broiled until golden and bubbly on top, Hannah’s mac ‘n’ cheese is comfort food taken to its most glorious extreme. Cooked right in a cast-iron skillet for that irresistible crispy crust, it’s rich, creamy and endlessly satisfying. Whether it’s a weeknight dinner or the star of your next potluck, this is the mac ‘n’ cheese everyone will be asking you to make again.
For more delicious recipes from Hannah, check out her new cookbook, Measure with Your Heart: Southern Home Cooking to Feed Your Family and Soul: A Cookbook, out now!
Measure with Your Heart Copyright © 2025 by LilyLouTay LLC. Photographs copyright © 2025 by Rinne Allen. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
Total Time
Prep Time
Ingredients
- Fine sea salt
- 1 lb. cellentani or cavatappi pasta, or your favorite fancy pasta shape
- 1 (8 oz.) block cheddar, plus more if you want
- 1 (8 oz.) block Gouda, plus more if you want
- 1 (4 oz.) block Colby-Jack
- 1 (2 oz.) piece Parmesan
- 2 cups heavy whipping cream
- 1 (8 oz.) package cream cheese
- 8 Tbs. (1 stick) salted butter, plus more for the pan
- Onion powder
- Garlic salt
- Garlic powder
Instructions
PrintFill a large pot or Dutch oven with water and bring to a boil over medium-high heat. Generously salt it—don't be shy now—to season your pasta. Stir in the pasta and cook according to the package directions for al dente, or add another minute if you like your pasta softer. Drain the pasta and set it aside for now.
Grate your cheese now; the cheddar and Gouda should get you 2 cups of each, the Colby-Jack will get you 1 cup and the Parmesan will get you ½ cup. Set aside 1 cup each of the cheddar and Gouda for the topping—or shred even more for the topping, the more cheese the better here.
Heat your broiler on low, if that's an option; if not, keep the rack in the middle of the oven.
While your pasta cooks, grab your second large pot and add the heavy cream, cream cheese, butter and a pinch each of onion powder, garlic salt and garlic powder. Set over medium-low and cook, stirring regularly, until everything is melted and you get a homogeneous, creamy blend.
Move the pot off the stove and place it on a heat-safe surface. Add in the Colby-Jack, the Parmesan, 1 cup of the cheddar and 1 cup of the Gouda. Mix together until the cheeses are melted into a smooth sauce. If your sauce is really thick, stir in up to ½ cup water. Taste and make sure you're happy with the seasonings.
Add your cooked pasta to the cheesy sauce. Mix well and fold the sauce and pasta into one another so the pasta is entirely covered in cheesy goodness.
Butter your 12-inch cast-iron skillet. Spread the mac and cheese in the pan in an even layer with your spoon. Then sprinkle the reserved cheddar and Gouda you set aside on top.
Broil the mac 'n' cheese until the topping is golden brown, which usually takes 3–5 min. in my oven, but keep an eye on it, as every broiler has a mind of its own.
Let sit for 10 min. before enjoying all this cheesy goodness!
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