For much of my culinary career I focused on making comfort food that leaned healthier than store-bought options, even if it didn’t always fit the strict definition of “healthy.” Back then I believed— and still do— that homemade dishes generally trump processed alternatives. A creamy mac and cheese casserole made from real ingredients, for example, is a far better choice than a bowl of instant macaroni coated in neon orange powder.
That philosophy holds true even when I serve something unapologetically rich and gooey, like the white cheddar mac and cheese casserole I developed for Food & Wine. With game day and comfort-food season upon us, it felt like the perfect time to share this recipe again.
The full recipe is available on Food & Wine’s site. If you need a gluten-free version, substitute white rice flour for regular flour and use your preferred gluten-free breadcrumbs—Ian’s panko is a reliable choice. I’ve contributed over 100 recipes to Food & Wine over the years, so I’ll be sharing a few favorites and quick throwbacks from that archive here as well.
If this caught your attention, here are a few other baked pasta recipes from my cheesier days that you might enjoy:
Jalapeno-Scallion Mac ‘n Cheese
Baked Eggplant Penne Parmesan
Gluten-Free Skillet Lasagna with Zucchini, Arugula and Fontina Cheese