The Ultimate 4-Cheese Mac and Cheese with Crispy Panko: A Candice Brown Inspired Masterpiece

By: Margie

There’s comfort food, and then there’s macaroni and cheese – a dish that transcends mere sustenance to become a warm embrace on a plate. This particular recipe for 4-Cheese Macaroni Cheese, crowned with irresistible panko breadcrumbs, draws deep inspiration from the incredibly glamorous Candice Brown. After hearing her passionate discourse on her love for Mac and Cheese on ‘Desert Island Dishes,’ it was clear a mission was at hand: to craft a version that lived up to her connoisseur standards and personal delight. It’s a surprising but utterly welcome development to see this classic gracing more menus, and frankly, when is macaroni and cheese *not* a suitable side, or indeed, the star of the show?

Macaroni cheese is a timeless classic, a personal favorite, and a dish open to endless delicious interpretations. While some opt for a drizzle of truffle oil, a generous sprinkle of crispy pancetta, or additions like roasted cauliflower and cherry tomatoes, the foundation remains that sublime union of pasta and cheese. One particularly memorable rendition, featuring slow-roasted beef shin, proved just how versatile and luxurious this dish can be. The meltingly tender shredded beef, enrobed in a rich cheese sauce and baked to perfection, is truly a culinary revelation. It serves as a potent reminder that such comforting delights should never be too long absent from one’s culinary calendar.

The Evolution of a Comfort Classic: From Roux to Revelation

The traditional Mac and Cheese we all know and cherish typically begins with a simple béchamel, or white sauce, into which generous amounts of grated cheese are melted. While it sounds intricate, mastering a white sauce—a blend of butter, flour, and milk—is an essential culinary skill that unlocks a world of delicious possibilities. It’s the “open sesame” to creamy sauces, gravies, and, of course, the foundational base for countless macaroni and cheese variations. This was the method I was taught, and its simplicity yields reliably comforting results.

However, culinary exploration often leads to exciting new paths. Years ago, I encountered a Jamie Oliver recipe that brilliantly bypassed the white sauce altogether. From what I recall, the sauce was crafted by simply melting together cream cheese and mascarpone, with additional cheeses folded in for an extra layer of decadence. The result was incredibly simple, surprisingly light (despite its cheesy richness), and utterly delicious. It proved that sometimes, breaking from tradition can lead to equally delightful, if not easier, culinary adventures.

Then came the true game-changer. My brother-in-law, Jimmy—a man of many talents, though not primarily known for his cooking prowess, save for his excellent BBQ and brunch skills—prepared a Mac and Cheese that left me completely astonished. It was a revelation of richness and creaminess, a texture so velvety it was almost indescribable. Naturally, I had to uncover his secret. The key, it transpired, was the generous inclusion of double cream. And lots of it. This simple addition transformed the dish into something truly extraordinary, a testament to the power of a single, well-chosen ingredient.

While this isn’t Jimmy’s exact recipe, it’s a version I’ve lovingly refined, rooted in his genius double cream foundation. Be warned: if you have a fondness for cream and macaroni, this dish is about to become a new obsession. Candice Brown herself, I’m certain, would wholeheartedly approve. The most remarkable technique, borrowed from Spuntino (a place that undoubtedly understands exceptional Mac and Cheese), involves cooking the pasta and then allowing it to soak for several hours in the rich cream mixture. This method allows the pasta to fully absorb all the creamy goodness, resulting in an unparalleled depth of flavor and texture that must be experienced to be believed. It’s a culinary revelation that truly elevates this comfort food to new heights.

Candice’s book, “Comfort,” beautifully highlights her personal connections through recipes dedicated to friends and family. It felt entirely fitting, then, that this recipe, a cherished adaptation from my brother-in-law, embodies that same spirit of shared culinary joy. Furthermore, I firmly believe that the interplay of textures is paramount in creating a truly great dish. The satisfying crunch of a topping before you delve into the silky, luscious pasta beneath is pure delight. Over the years, I’ve experimented with various breadcrumbs, and I can confidently say that panko breadcrumbs are unequivocally the best. While they might be a touch more expensive, their superior crispness and lightness are absolutely worth the investment.

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Ingredients

Instructions

1. Cook the Macaroni: Begin by cooking the macaroni according to the packet instructions until al dente. It’s crucial not to overcook it, as it will continue to cook in the oven.

2. The Game-Changing Soak: Once the pasta is cooked, drain it thoroughly and transfer it to a large bowl. Add the whole milk, double cream, and Dijon mustard. Stir in half of the grated Parmesan, Fontina, mozzarella, and cheddar cheeses. Season generously with salt and pepper. Give it a good stir to combine everything evenly. Now, here’s the magic: set the bowl aside for at least 2-4 hours (or even overnight in the fridge). This “Spuntino method” allows the pasta to fully absorb the creamy mixture, becoming incredibly rich and flavorful before it even hits the oven. Resist the urge to eat it all straight from the bowl!

3. Preheat Oven: Preheat your oven to 200°C (360°F / Gas Mark 6). Prepare your baking dish(es) – either one large oven-safe dish or several individual ramekins.

4. Sauté Garlic: While the oven preheats, heat a small glug of olive oil in a pan over medium-low heat. Add the minced garlic and gently fry until it’s soft and fragrant, but be careful not to let it brown, as this can make it bitter.

5. Prepare the Panko Topping: In a separate small bowl, melt the butter. Add the panko breadcrumbs and stir well to ensure they are evenly coated in the butter. Stir in the fresh thyme leaves. This buttery panko mixture will create an incredibly crispy, golden crust.

6. Combine and Assemble: Add the sautéed garlic and the remaining half of the grated cheeses to the pasta mixture. Stir everything together one last time to ensure the cheeses are well distributed. Taste and adjust seasoning if necessary.

7. Layer and Top: Pour the luscious macaroni and cheese mixture into your prepared baking dish(es). Evenly sprinkle the buttery panko breadcrumb topping over the surface. If using, arrange the halved cherry tomatoes on top for an added pop of color and freshness, and finish with a final sprinkling of grated Fontina for an extra cheesy crust.

8. Bake to Perfection: Bake in the preheated oven until the top is golden brown, bubbling, and irresistibly crispy. For a large dish, this typically takes about 25-30 minutes. If using individual dishes, they should be ready in approximately 15 minutes. Keep an eye on it to prevent burning the topping.

9. Serve and Enjoy: Remove from the oven and let it rest for a few minutes before serving. This allows the sauce to set slightly. This macaroni and cheese is crazily delicious and rich – perhaps not an everyday indulgence, but certainly a dish for those moments when only the most comforting and decadent food will do. Enjoy every glorious bite!

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