Definitely-NOT-Dairy-Free Mac & Cheese

Makes 1 large pan of baked Mac & Cheese


  • 1# Macaroni, cooked Al Dente
  • 4 Tbsp Butter
  • 4 Tbsp Flour
  • 1 Tsp Mustard Powder
  • 1/2 Tsp White Pepper
  • 1 1/2 Tsp Garlic Powder
  • 1 1/2 Tsp Onion Powder
  • 4 c Whole Milk
  • 2 c Shredded Cheddar
  • 2c Shredded Monterey Jack
  • 1 1/2 c Shredded Swiss
  • 1/2 c Grated Parmesan
  • 1 1/2 c Italian Seasoned Breadcrumbs


  1. Preheat oven to 350°F.
  2. In a large, heavy-bottom, oven-safe skillet, melt Butter over medium heat. (We have this fantastic chicken fryer.)
  3. Whisk in Flour and Spices to form a roux, and cook until light brown in color.
  4. Slowly whisk in Milk, then continue cooking, stirring constantly, until sauce thickens.
  5. Whisk in Monterey Jack until melted and combined.
  6. Repeat with Cheddar, Swiss, then Parmesan, mixing until each cheese is thoroughly incorporated into sauce before adding next type. (This is the best ‘ease of melting’ order.)
  7. Stir in cooked macaroni until thoroughly mixed.
  8. Cover top of cheese & pasta mixture with layer of breadcrumbs.
  9. Place skillet in oven and bake for 45 min.
  10. Carefully remove from oven and allow to cool at least 10 minutes before serving.


  • Mac & Cheese can be served hot or cool, and freezes and reheats very well.
  • Add cubed ham or steamed broccoli when adding the macaroni to include more protein or vegetables, respectively.