Chef Douglas Keane's Michelin-Star Mac 'n' Cheese
Chef Douglas Keane's Michelin-Star Mac 'n' Cheese is a easy American recipe that serves 2. 620 calories per serving. Recipe by NBC California Live on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $8.51 total, $4.26 per serving
Ingredients
- 3/4 cup Cheddar Cheese (Fiscalini aged cheddar, grated)
- 3/4 cup Parmesan Reggiano (Aged Parmigiano‑Reggiano, grated)
- 1 tablespoon Dijon Mustard (Adds acidity and heat relief)
- 1/2 cup Sour Cream (Full‑fat for richness)
- 1/4 teaspoon Salt (To taste)
- 2 oz Elbow Macaroni (Dry elbow pasta; yields about 3 cups cooked)
Instructions
Grate the Cheeses
Using a box grater, grate the aged cheddar and Parmigiano‑Reggiano into a large mixing bowl. Aim for a mix of fine shreds and slightly larger pieces for texture.
Time: PT5M
Make the Sauce Base
Add the sour cream, Dijon mustard, and salt to the bowl with the grated cheeses. Stir until the mixture is evenly combined; a few small lumps are fine.
Time: PT3M
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 8–10 minutes. Drain in a colander and set aside.
Time: PT10M
Temperature: 212°F
Combine Pasta, Cheese, and Sauce
Return the saucepan to medium heat. Add the cooked pasta, then pour the cheese‑sour‑cream mixture over it. Stir continuously until the cheese melts and coats the pasta.
Time: PT5M
Temperature: Medium heat
Finish with a Light Boil
Increase the heat just enough to bring the mixture to a gentle boil. Let it bubble lightly for 1–2 minutes until the sauce is glossy and the pasta is fully coated.
Time: PT2M
Temperature: Medium‑high heat
Plate and Serve
Divide the mac and cheese between two plates, garnish with a pinch of extra grated Parmesan if desired, and serve immediately.
Time: PT0M
Nutrition Facts
- Calories
- 620
- Protein
- 25g
- Carbohydrates
- 55g
- Fat
- 30g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Cheddar Cheese: Sharp Cheddar, Aged Cheddar
- Instead of Parmesan Reggiano: Grana Padano
- Instead of Dijon Mustard: Whole grain mustard
- Instead of Sour Cream: Greek yogurt
- Instead of Elbow Macaroni: Small shells, Cavatappi
Equipment Needed
- Box Grater
- Mixing Bowl
- Large Pot
- Colander
- Saucepan or Skillet
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Grating the cheeses to appropriate size for melt and texture
- Cooking the pasta al dente
- Melting the cheese without scorching
- Achieving the right sauce consistency (creamy, not grainy)
Chef Tips from the Video
- Use an aged California cheddar like Fiscalini for depth and a slight funk.
- A pinch of freshly grated nutmeg adds warmth without overpowering the mustard.
- For extra crunch, sprinkle breadcrumbs on top and broil for 1–2 minutes before serving.
Troubleshooting
Cheese separates and becomes oily.
Reduce heat to low, add a splash of milk or reserved pasta water, and whisk continuously until smooth.
Sauce is too thick.
Thin it with a tablespoon of milk, cream, or reserved pasta water until desired consistency is reached.
Pasta is overcooked and mushy.
Cook pasta al dente (firm to the bite) and drain immediately; it will finish cooking in the sauce.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat, adding a splash of milk or cream if needed.
Freezer: Not recommended; freezing can cause the cheese to become grainy.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Mix the sour cream, Dijon mustard, and salt up to 24 hours ahead and refrigerate.
- Cook the pasta a few hours earlier, toss with a little oil, and store in the fridge; reheat in the sauce.
Frequently Asked Questions
What is the cultural significance and history of adult mac and cheese in California cuisine?
Mac and cheese is a classic American comfort food, but in California cuisine it’s often elevated with artisanal cheeses and unexpected flavors like Dijon mustard, reflecting the state’s focus on farm‑to‑table quality and culinary experimentation.
What are the traditional regional variations of mac and cheese in the United States?
In the Northeast, sharp cheddar dominates; the South favors a blend of cheddar and Monterey Jack with a buttery crust; the West Coast, especially California, incorporates aged artisanal cheeses, mustard, and sometimes Japanese umami ingredients for a sophisticated twist.
How is adult mac and cheese traditionally served in a fine‑dining setting at Cyrus restaurant?
At Cyrus, the dish is presented as a small, intimate portion for two, plated on a warm stone or shallow bowl, often accompanied by a glass of sparkling wine and a brief explanation of the cheese origins, creating a curated dining journey.
What occasions or celebrations is adult mac and cheese associated with in California dining culture?
It’s popular for date nights, casual upscale gatherings, and wine‑pairing events where guests want a comforting yet refined dish that pairs well with crisp whites or light reds.
What makes adult mac and cheese special or unique in California cuisine?
The use of premium, aged Californian cheddar and Italian Parmigiano‑Reggiano, combined with Dijon mustard for acidity, creates a balanced richness that elevates a humble comfort food into a sophisticated, adult‑focused entrée.
What are the most common mistakes to avoid when making adult mac and cheese?
Common errors include overheating the cheese, which causes it to separate; overcooking the pasta, leading to a mushy texture; and using too little liquid, resulting in a dry sauce. Follow the moderate heat and gentle boil steps to keep the sauce creamy.
Why does this adult mac and cheese recipe use Dijon mustard instead of regular yellow mustard?
Dijon mustard provides a sharper acidity and subtle heat that cuts through the richness of the aged cheeses, preventing the dish from feeling overly cloying while adding a sophisticated flavor layer.
Can I make adult mac and cheese ahead of time and how should I store it?
Yes, you can prepare the sour‑cream‑mustard sauce up to a day ahead and refrigerate. Cook the pasta separately, store both components in airtight containers, and combine them just before reheating on the stove for best texture.
What texture and appearance should I look for when the adult mac and cheese is done?
The sauce should be glossy and coat each pasta piece evenly, with small melted cheese strands visible. The mixture should bubble lightly but not boil vigorously; a gentle steam rise indicates the sauce is hot and creamy.
What does the YouTube channel NBC California Live specialize in?
NBC California Live focuses on showcasing California’s vibrant food scene, featuring local chefs, restaurant concepts, and seasonal recipes that highlight the state’s diverse culinary influences.
How does the YouTube channel NBC California Live's approach to California cuisine differ from other cooking channels?
NBC California Live blends on‑location restaurant storytelling with step‑by‑step home cooking tutorials, emphasizing regional ingredients, chef collaborations, and the cultural context behind each dish, unlike many channels that only provide kitchen‑only demonstrations.
Last updated: September 3, 2026
