Sunday Roast Mac & Cheese - Cheese Kit

The Ultimate Steakhouse Side Dish.

Elevate your dinner table with a complex, umami-rich flavor profile you simply cannot find in a box. We curated this 5-wedge entertaining kit to mimic the savory depth of a classic French Onion soup, all wrapped in a velvety, heavy-cream cheese sauce. Whether you are hosting a holiday dinner or serving up a weekend roast, this sophisticated blend delivers absolute culinary perfection. (Plus, you will have premium leftover wedges to slice for your pre-dinner charcuterie board!)

The Savory Base (For Melting):

• Steakhouse Onion Cheddar (1 Full Wedge): The savory foundation of your sauce. Shred this entire block to infuse your roux with deep, slow-roasted onion and garlic notes.
• XXX-Sharp White Cheddar (½ Wedge): Shred half of this block to provide the sharp, foundational bite that every classic gourmet mac and cheese requires.
• Smoked Gouda (½ Wedge): Shred half of this wedge to naturally stabilize your heavy cream sauce and add a rich, subtle layer of steakhouse smoke.
• Horseradish Cheddar (½ Wedge): The chef's secret ingredient. Shred half of this wedge into the hot sauce to provide a warm, earthy heat that brilliantly cuts through the intense richness of the butter and cream.

The Crispy Finish (The Topping):

• Bacon Cheddar (½ Wedge): Do not melt this into the base! Crumble and shred half of this block directly over the top of your baking dish before it hits the oven for a crispy, smoky, bacon-packed crust.

Each recipe kit includes a curated selection of Yancey’s Fancy cheeses and a detailed digital recipe guide, providing the signature ingredients and step-by-step instructions so you know exactly what to add from your pantry to complete the dish.

Steakhouse Onion Cheddar
Grand Reserve XXX Sharp White Cheddar
Smoked Gouda
Horseradish Cheddar
Bacon Cheddar

The Pasta: For a heavy cream-based sauce, you need cupped pasta! We recommend 1 lb of Large Shells or Orecchiette so every bite is holding a pocket of melted cheese.

The Cream: This recipe requires 4 cups of warmed whole milk and ½