Mac and Cheese pasta with cheddar cheese in the background


By Murphy-Goode Winery

Homemade Mac and Cheese

This homemade mac and cheese is a family recipe that is a fan favorite. It is a the perfect dish to bring to any potluck!


  • 1 lb. elbow pasta, uncooked
  • 2 Tbsp. unsalted butter
  • 3 Tbsp. all-purpose flour
  • 3 cups milk (2% fat)
  • 3 cups extra-sharp cheddar cheese, shredded
  • 2¼ cups Asiago cheese, grated
  • 2 Tbsp. Dijon mustard
  • 1Tbsp. Worcestershire sauce
  • Kosher salt
  • 1 tsp. white pepper, ground
  • ½ cup butter, melted
  • 2 cups Panko bread crumbs, finely grated


  1. Preheat the oven to 350⁰F. Cook pasta according to package instructions.
  2. Drain and cool on a sheet pan.
  3. In a saucepan, melt 2 tablespoons butter over medium heat.
  4. Stir in enough flour to make a roux and cook for 4 minutes, stirring constantly.
  5. Add milk to roux slowly, stirring constantly for approximately 4 minutes more to allow the roux to cook, but not brown.
  6. Stir in cheddar and 2 cups Asiago cheese and cook over low heat until cheese is melted and the sauce starts to thicken.
  7. Add the mustard, Worcestershire sauce, 1 tablespoon salt and white pepper.
  8. Stir well and remove from heat.
  9. Place the pasta in a large bowl and add sauce.
  10. Transfer mac & cheese to a greased baking dish approximately 14”x10”x2.5” in size.
  11. In a small bowl, combine melted butter, breadcrumbs and ¼ cup Asiago; stir to combine.
  12. Top the mac & cheese with the bread crumb mixture.
  13. Bake for 30 minutes or until golden brown.