This Million Dollar Burrata Mac and Cheese is loaded with some of my favorite lactose loves. These twisty little noodles are smothered in the most delicious cheese sauce made with gruyere, muenster, ricotta and burrata. Once the mac n cheese is bathing in opulence, it gets topped with cheddar cheese and broiled until it’s golden and crisp. After that, fragrant herbs, salty butter and panko bread crumbs get all toasty and then sprinkled on top. It is literally the definition of decadence.

Million Dollar Burrata Mac N Cheese

Whoop whoop! We just wrapped on my fourth episode of The Food Network's Facebook Live without cutting off my fingers or twirling my hair! Can you say success?!

So what did I make this week? My million dollar mac n cheese of course!! Loaded with some of my favorite lactose loves, these twisty little noodles are smothered in the most delicious cheese sauce made with gruyere, muenster, ricotta and burrata. Once the mac n cheese is bathing in opulence, it gets topped with cheddar cheese and broiled until it's golden and crisp. After that, fresh herbs, salty butter and panko bread crumbs get all toasty and then sprinkled on top. It is literally the definition of decadence.  

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And even though most people are starting to work on their summer bodies, I'm working on my cheese game. So let's put all ambitions and self restraint aside and get into the good stuff! Oh, oh, and before we get to the recipe, I found this little mac n cheese cheat sheet on Pinterest that shares all sorts of delicious combinations that can make this recipe even more awesome!

RECIPE: Million Dollar Mac n Cheese

Recipe

Million-Dollar Mac + Cheese Grilled Cheese with Hot Honey

This million dollar mac n cheese is made with burrata, muenster, gruyere, ricotta, and cheddar. It tastes like a million bucks and almost costs that, too! 

4.63 from 8 votes

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Course pasta

Cuisine American

Servings 8

Ingredients

  

1x2x3x

For the Toasted Herb Breadcrumbs

• 1 tablespoon salted butter
• 1 teaspoon sage chopped
• ½ teaspoon rosemary finely chopped
• ½ teaspoon thyme leaves stems removed
• ⅓ cup panko

For the Mac ’n’ Cheese

• 1 pound rigatoni
• 2 tablespoons salted butter
• 2 tablespoon shallots chopped
• Salt
• ¼ teaspoon red pepper flakes
• 2 tablespoons all-purpose flour
• 3 cups heavy cream
• 1 cup Muenster cheese shredded
• 1 cup Gruyère cheese shredded
• ½ cup Burrata cheese about 1 large ball or 2 small ones
• ½ cup cheddar cheese shredded
• ½ cup fresh ricotta cheese
• 1 teaspoon hot sauce

For the Hot Honey Dipping Sauce

• 1 cup high-quality honey
• 1 tablespoon Frank’s hot sauce
• 1 teaspoon Sriracha sauce

Instructions

 

For the Toasted Herb Breadcrumbs

• Melt butter in a small pan over medium-high heat and add chopped sage, rosemary and thyme. Cook for a few minutes until herbs have softened and the smell is irresistible. Add panko and continuously stir until it is golden brown and toasty.

For the Mac ’n’ Cheese

• Prepare pasta according to package directions and drain once it’s al dente. Set aside.
• In a large pot, melt butter, then add chopped shallots, a pinch of salt and red pepper flakes. Cook over medium heat for a few minutes, until shallots start to soften. Right before they begin to caramelize, add flour and whisk constantly until a roux forms. After a few minutes, the roux will start to darken and the taste of the flour will have cooked out. At this point, add heavy cream and whisk. Let cream cook for 5 to 10 minutes, or until it begins to reduce and thicken. Add Muenster and whisk in a figure-8 motion. Add Gruyère and keep stirring with the whisk until all the cheese has melted. Add ricotta and hot sauce. Salt to taste and remove from heat.
• Turn the broiler to high. Meanwhile, add pasta to the cheese sauce pot, little by little, gently stirring until all combined. Pour the mac and cheese into a heatproof dish. Tear the burrata into bite-size pieces, then push burrata pieces down into mac and cheese. Top the dish with grated cheddar and place under the broiler for a few minutes until the cheese has crisped up and is golden. Sprinkle with Toasted Herb Bread Crumbs.
• Cover the leftover mac and cheese with plastic wrap and keep in the fridge for up to 4 days.

For the Hot Honey Dipping Sauce

• While the sandwich is cooking, combine all ingredients in a small jar and stir until incorporated. Lasts up to a month or more if kept in an unrefrigerated airtight container.

Keyword burrata, cheddar, gruyere, mac n cheese, muenster, ricotta

Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!

And if you like this burrata mac n cheese, you might also like one of these tasty cheesy pasta dishes, too!

Alpine Noodle Mac N Cheese - This Alpine Noodle Mac N Cheese with caramelized onions and crispy bacon is the perfect winter comfort food. Each noodle is coated in a creamy, luscious cheese sauce made with gruyere and white cheddar. The caramelized onions add a pop of sweetness while the bacon adds a nice meaty crunch. If this doesn’t warm your soul, email me because we need to talk!

Beer Cheese Mac N Cheese - This Beer Cheese Mac n Cheese with Irish Cheddar & Guinness is the perfect cheesy way to celebrate St. Paddy’s Day! Loaded with Kerrygold Butter, White Cheddar and Beer, this Mac N Cheese looks like a pot of gold!

Smoked Gouda & Pumpkin Mac N Cheese - This smoked gruyere and  pumpkin mac n cheese is just what the doctor ordered. It’s smoky, savory, slightly sweet in just the right way, and utterly addicting. It is truly a next level mac n cheese that’s impressive AF.

You might also be interested in my new grilled cheese cookbook! 

xoxo,

GCS