I know it’s summer and you probably don’t want to turn the oven on.

But if you do, then I can promise you that this macaroni and cheese it totally worth it.

I’d endure hot kitchens over and over again for another creamy bite.

Our out of town friend (Hi Chris!) wanted me to make this again.

I didn’t though. Only because I wanted him to try other, new things!

I’m all about trying new experiences here, people.

I can’t tell you how many times I’ve tried to make macaroni and cheese. Each attempt was frustrating since I had bought a bunch of wonderful cheese only to get dried out macaroni and cheese. Or a cheese sauce that broke and so it looked kind of like scrambled eggs. Or just didn’t taste cheesy enough. I’m glad to have finally figured out my cheesy problems! This recipe is based on Martha Stewart’s version, but with a few tweaks of my own.

You probably don’t need to use five cheeses. But why would you not? It’s cheese, for heaven’s sake. Beautiful, glorious, delicious cheese. I got the idea for the brie because it’s one of the cheeses added in for the mac n cheese at Urban Eats. Splendid idea, I thought!

Oh, Cheese. I love you so much.

I need to also be in a good mood to make this, as it requires a serious arm workout grating all of that cheese.

You could, of course, buy the already grated cheese. I won’t judge you if you do. You can avoid the arm workout.

But grating it yourself is a bit satisfying. You worked hard for this delicious meal!

I also cook pancetta into my macaroni and cheese. It gives a bit of a salty porky delicious flavor to the whole dish.

Also: this make a lot of sauce so it looks soupy and runny. This is what you want!

Soupy = extra creamy macaroni and cheese.

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