'Sunday Roast': Gourmet Steakhouse Mac & Cheese

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CUSTARD-THICK DECADENCE, STEAKHOUSE SOUL.

Elevate the humble side dish to a center-of-the-plate event. This isn't your childhood mac; it’s a high-umami, velvety masterpiece designed to mirror the luxury of a prime rib dinner. With a bold, earthy "zing" and a texture so rich it coats every curve, this is the ultimate comfort food for the refined carnivore’s palate.

Prep time: 20 minutes
Cook time: 30 minutes (Includes baking)
Total time: 50 minutes
Yield: 1 Large "Holiday-Sized" Casserole (Feeds 8–10)

Ingredients - What You Need

1 Wedge (7.6 oz) Yancey’s Fancy Steakhouse Onion Cheddar
1 Wedge (7.6 oz) Yancey’s Fancy Bacon Cheddar
1 Wedge (7.6 oz) Yancey’s Fancy Smoked Gouda
1 Wedge (7.6 oz) Yancey’s Fancy Horseradish Cheddar
1 Wedge (7.6 oz) Yancey’s Fancy Grand Reserve XXX Sharp White Cheddar
1 lb pasta - Conchiglie Rigate or Medium Shells
4 Tbs unsalted butter
4 Tbs plain flour
1 Cups warmed milk
1 Cup Heavy Cream

Instructions - What To Do

1. The Prep: Grate 1 full wedge of Steakhouse Onion. Grate 1/2 of the XXX-Sharp, 1/2 of the Smoked Gouda, and 1/2 of the Horseradish Cheddar. Mix these four together. In a separate bowl, grate 1/2 of the Bacon Cheddar for the topping.
2. The Pasta: Boil 1 lb of shells in salted water until very al dente (slightly firm). They will finish cooking in the cheese sauce.
3. The Umami Roux: Melt 4 tbsp butter in a large pot. Whisk in 4 tbsp flour. Slowly add your warmed Milk and Heavy Cream. Whisk until the sauce is thick enough to coat a spoon.
4. The Infusion: Turn heat to Low. Gradually whisk in the four-cheese melting blend. The onion sugars and horseradish oils will "bloom" into the cream.
5. The Assembly: Toss the shells into the sauce until every "cup" is filled. Transfer to a buttered baking dish.
6. The Bacon Crust: Sprinkle the grated Bacon Cheddar over the top.
7. The Bake: Bake at 375°F for 15–20 minutes until the bacon cheese forms a golden, crispy crust.

Pro Tips:

1. Small-Batch Strategy (Feeding 6 or Less?): This kit is incredibly versatile. For a smaller dinner, use half of each wedge and half the pasta. Since these are artisan wedges, the remaining halves are perfect for a "Steakhouse Sliders" night or for cubing onto a "Pre-Dinner" grazing board while the roast is in the oven.
2. The Texture: To ensure a velvety finish, always warm your milk/cream before adding it to the flour/butter. This prevents the "Steakhouse Onion" sugars from clumping.
3. The Sip: This is a "Big Red" dish. Pair with a Robust Cabernet Sauvignon, a Peppery Syrah, or a Rich Dark Stout.
4. The Pro Move: Serve this alongside a Prime Rib or Beef Tenderloin. The horseradish in the mac and cheese acts as a built-in condiment for the beef!