Joshua Weissman Mac and Cheese

Joshua Weissman Mac and Cheese
By The Cooking World, Editorial Staff
March 22, 2024

Joshua Weissman Mac and Cheese 3 Ways

In this week's recipe, we're thrilled to spotlight a trio of tantalizing takes on a beloved classic, straight from the kitchen of Joshua Weissman. With not just one, but three distinct ways to craft the ultimate Mac and Cheese, Joshua Weissman's Mac and Cheese recipe collection is a treasure trove of creamy, cheesy delight that's set to transform how you indulge in this comfort food staple.

Delve into Joshua Weissman's culinary genius as we guide you through each unique version of Mac and Cheese. From a traditional recipe that perfects the classic comfort dish to a gourmet interpretation that adds an unexpected twist of sophistication, and a simple yet utterly satisfying rendition for those nights when time is of the essence, there's a recipe here for every occasion and taste preference.

Embrace the chance to explore the depth and versatility of Mac and Cheese through the eyes of Joshua. Each recipe, curated with his signature flair for flavor and innovation, promises not just a meal, but an experience that's as enriching as it is delicious. 

Ready your pots and pans, and prepare to elevate your culinary repertoire with Joshua Weissman's Mac and Cheese, a journey of taste that's bound to leave you and your loved ones craving more.



Regular Mac n' Cheese Ingredients

230 g (½ lb) Macaroni (or pasta of choice)

Velvet Cheese Sauce Ingredients

28 g (2 tablespoons) Unsalted Butter
18g (2 tablespoons) All-Purpose Flour
240 g (1 cup) Whole Milk
180 g (2 cups) Cheese, grated (½ Raclette, ½ Cheddar)
55 g (3.5 tablespoons) Crème Fraîche

Family Style Oven Mac n' Cheese Ingredients

Breadcrumb Topping

58 g (¾ cup) Panko Breadcrumbs
9 g (1 tablespoon) Za'atar
3g (2 teaspoons) Fresh Thyme, finely chopped
56 g (4 tablespoons) Melted Unsalted Butter

Pasta Portion Ingredients

250 g (3 cups) Cheddar
250 g (3 cups) Gruyère
450 g (1 lb) Macaroni
73 g (1/3 cup) Unsalted Butter
50 g (1/3 cup) All-purpose Flour
720 g (3 cups) Whole Milk

Healthy Low-Calorie Mac n' Cheese Ingredients

450 g (1 lb) Shell Pasta (Brown rice pasta)

Low-Calorie Cheese Sauce Ingredients

1 Head Cauliflower
1 cup water
90 g (1 cup) Cheddar, grated
14 g (1 tablespoon) Nutritional Yeast
6 g (2 teaspoons) Turmeric powder

Special Equipment

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  1. For the first Mac and Cheese, season your boiling water generously with salt. Add your pasta of choice and cook just until al dente. Drain the pasta and set it to the side.
  2. Add your butter to a medium saucepan on medium heat. Once melted, add an equal part flour and mix for about 45 seconds. Now, slowly add your whole milk and keep whisking on medium heat until it thickens.
  3. Introduce your cheese to the saucepan and whisk until velvety smooth. Finish off by whisking in a little bit of creme fraîche. Finally, add back your cooked pasta and toss to coat each noodle with the sauce.
  4. For your family-style macaroni and cheese, start by mixing your bread crumbs, za’atar, and fresh chopped thyme. Mix all together until combined and mix in your melted unsalted butter. For your cheese mixture, in a second bowl mix your shredded cheddar and gruyere.
  5. To cook the macaroni, in a large pot boil just before al dente, strain, and set aside. In the same saucepan, melt your butter over medium heat and add your flour. Cook for 45 seconds and then slowly whisk in your milk until it begins to thicken. Then add 4 cups of the cheese mixture making sure to save the leftover. Stir until sauce forms and add back in your pasta.
  6. In a medium-sized baking dish, pour in half your mac and cheese, add your remaining cheese mixture, and put the other half of mac and cheese on top. Top that off with all your breadcrumb topping and place it into the oven set to 180 ºC (350 ºF) for 25 minutes.
  7. For the final mac and cheese method, thanks to our friends at Thrive Market, begin by boiling your brown rice pasta. Boil according to the box’s directions.
  8. To make the low calorie cheese sauce, remove the florets from a head of cauliflower and place in boiling water for about 8-10 minutes until they are extremely soft. Fish the florets out of the water and add to a blender with about a quarter-cup of your boiling water. While that’s blending, add in your grated cheddar, nutritional yeast, turmeric, and salt and pepper to taste.
  9. Blend until incorporated and taste it, salt to your liking! Mix with your cooked and strained pasta and plate.
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