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