Binging with Babish: Mac & Cheese from Once Upon a Time in Hollywood
Binging with Babish: Mac & Cheese from Once Upon a Time in Hollywood is a medium American recipe that serves 2. 560 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 1 hr 5 min | Cook: 9 min | Total: 1 hr 29 min
Cost: $8.15 total, $4.08 per serving
Ingredients
- 170 g Dried Elbow Pasta (Standard dried macaroni shape; can substitute any short pasta)
- 21 g Powdered Cheddar Cheese (Fine powder, available online or specialty stores)
- 5 g Blue Cheese Powder (Adds a subtle tang; optional)
- 10 g Parmesan Cheese Powder (Finely grated Parmesan, dried)
- 5 g Buttermilk Powder (Provides creaminess without liquid milk)
- 20 g Butter Powder (Replaces real butter in the sauce)
- 1 pinch Kosher Salt (Seasoning for cheese blend)
- 48 fl oz Water (For boiling pasta; filtered if possible)
- 1 Large Egg (Approximately 50 g; for fresh pasta dough)
- 300 g All-Purpose Flour (For fresh pasta dough)
- 10 g Olive Oil (About 2 tsp; adds elasticity to dough)
- 80 g Water (for dough) (Room‑temperature water for pasta dough)
- 5 g Kosher Salt (for dough) (Seasoning for pasta dough)
Instructions
Blend Cheese Powders
In a bowl combine powdered cheddar, blue cheese powder, Parmesan powder, buttermilk powder, butter powder, and a pinch of kosher salt. Whisk until uniform.
Time: PT5M
Make Fresh Pasta Dough
In the bowl of a stand mixer whisk together all‑purpose flour and 5 g kosher salt. Add the cracked egg, 80 g water, and 10 g olive oil. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 2‑3 minutes until the dough just comes together.
Time: PT5M
Rest the Dough
Shape the dough into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes.
Time: PT30M
Extrude Macaroni‑Shaped Pasta
Divide the rested dough into walnut‑sized pieces. Lightly flour a rimmed baking sheet. Set the stand mixer to its highest speed with the bucatini plate attached. Feed each piece through the extruder; the output will be thin strands. Snip the strands into short macaroni‑length pieces and toss lightly with flour to prevent sticking.
Time: PT15M
Boil Water
Pour 48 fl oz of water into a large pot, bring to a rolling, raging boil (212°F).
Time: PT10M
Temperature: 212°F
Cook Fresh Pasta
Add the freshly extruded macaroni to the boiling water. Cook for 90 seconds, or until al dente. Drain, reserving ½ cup (≈120 ml) of pasta water.
Time: PT2M
Temperature: 212°F
Rehydrate Cheese Powder
Place the cheese powder blend in a medium bowl. Add ¼ cup of the reserved pasta water and whisk until smooth. Gradually whisk in the remaining ¼ cup of pasta water until the sauce is glossy and stretchy.
Time: PT5M
Combine Pasta and Sauce
Add the drained pasta to the cheese sauce. Toss gently until every piece is evenly coated.
Time: PT2M
Plate and Enjoy
Transfer the mac and cheese to a serving bowl. Optionally garnish with a sprinkle of extra Parmesan or fresh herbs.
Time: PT1M
Nutrition Facts
- Calories
- 560
- Protein
- 20 g
- Carbohydrates
- 70 g
- Fat
- 25 g
- Fiber
- 3 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten, Egg
Ingredient Substitutions
- Instead of Dried Elbow Pasta: Any short pasta
- Instead of Powdered Cheddar Cheese: Cheddar cheese flakes
- Instead of Blue Cheese Powder: Dry blue cheese crumbles
- Instead of Parmesan Cheese Powder: Parmesan cheese flakes
- Instead of Buttermilk Powder: Dry buttermilk
- Instead of Butter Powder: Dry butter powder
- Instead of Kosher Salt: Regular salt
- Instead of Large Egg: Egg substitute
- Instead of All-Purpose Flour: Bread flour
- Instead of Olive Oil: Vegetable oil
- Instead of Kosher Salt (for dough): Regular salt
Equipment Needed
- Large Pot
- Wooden Spoon
- Fine Mesh Sieve
- High‑Powered Blender
- Stand Mixer with Dough Hook
- Pasta Extruder (Bucatini Plate)
- Rimmed Baking Sheet (optional)
- Paper Towels
- Measuring Scale
- Mixing Bowl
- Timer
- Freezer (optional) (optional)
Critical Steps — Do Not Skip
- Accurately measuring and thoroughly whisking the cheese powder blend.
- Resting the fresh pasta dough for 30 minutes.
- Extruding the dough into uniform macaroni shapes.
- Rehydrating the cheese powder with the correct amount of pasta water to achieve a smooth, stretchy sauce.
Chef Tips from the Video
- A pinch of kosher salt in the cheese blend enhances flavor without making the sauce salty.
- Using the pasta’s own cooking water provides starch that helps the sauce bind to the noodles.
- If you don’t have a high‑powered blender, a coffee grinder can pulverize the dried cheese into a fine powder.
Troubleshooting
Cheese sauce is lumpy.
Sift the cheese powder before adding water and whisk vigorously; use a fine mesh sieve to remove any remaining clumps.
Sauce is too thick and doesn’t coat the pasta.
Add a little more reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Pasta sticks together after cooking.
Toss the drained pasta with a drizzle of olive oil before adding the sauce, and serve immediately.
Storage
Refrigerator: Store leftovers in an airtight container for 3–5 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat gently with added milk or water.
Room temperature: Do not store at room temperature; the sauce will spoil.
Make-Ahead Tips
- Prepare the cheese powder blend ahead of time and store in an airtight jar with a food‑grade desiccant; it will keep 3–5 months in the fridge.
- Fresh pasta can be made a day ahead, dried on a rack, and refrigerated; cook when needed.
- Reserve extra pasta water during cooking; it helps adjust sauce consistency later.
Frequently Asked Questions
What is the cultural significance and history of Blue Box Mac and Cheese in American college cuisine?
The "Blue Box" mac and cheese became an iconic pantry staple for American college students in the 1930s because it was cheap, non‑perishable, and required only water to prepare, making it perfect for dorm life.
What regional variations of mac and cheese exist within United States cuisine?
In the South, mac and cheese often includes a breadcrumb topping and extra sharp cheddar; in New England, a creamy béchamel base with Gruyère is common; the West Coast favors smoked cheeses and add‑ins like jalapeños.
How is Blue Box Mac and Cheese traditionally served in American dorm culture?
Students typically heat the powder with boiling water directly in the box, stir until thick, and eat straight from the container, sometimes adding ketchup or hot sauce for extra flavor.
What occasions or celebrations is mac and cheese associated with in American culture?
Mac and cheese is a comfort food served at family gatherings, potlucks, and holiday buffets, especially during Thanksgiving and Christmas as a kid‑friendly side dish.
What authentic traditional ingredients are used in classic American mac and cheese versus the processed Blue Box version?
Traditional mac and cheese relies on real cheese (cheddar, Monterey Jack, or Gruyère), butter, milk, and pasta, while the Blue Box version substitutes real dairy with powdered cheese, butter powder, and buttermilk powder.
What other American comfort dishes pair well with mac and cheese?
Mac and cheese pairs nicely with fried chicken, barbecue ribs, collard greens, and a crisp garden salad to balance its richness.
What are the most common mistakes to avoid when making this homemade Blue Box Mac and Cheese?
Common errors include overcooking the fresh pasta, using too little pasta water to rehydrate the cheese powder (resulting in a gritty sauce), and not whisking the powder enough, which leaves lumps.
Why does this recipe use butter powder and buttermilk powder instead of real butter and milk?
Butter and buttermilk powders mimic the fat and acidity of dairy without adding liquid, allowing the sauce to thicken quickly and stay shelf‑stable when stored as a powder, just like the original Blue Box product.
Can I make the cheese powder ahead of time and how should I store it?
Yes, blend the powders, sift, and store in an airtight jar with a food‑grade desiccant in the refrigerator; it will stay fresh for 3–5 months.
What does the YouTube channel Binging with Babish specialize in?
The YouTube channel Binging with Babish, hosted by Andrew Rea, specializes in recreating iconic dishes from movies, TV shows, and pop culture while teaching cooking fundamentals in an entertaining, cinematic style.
How does the YouTube channel Binging with Babish's approach to American comfort food differ from other cooking channels?
Binging with Babish blends pop‑culture references with thorough technique breakdowns, often adding scientific explanations and creative twists, whereas many other channels focus solely on traditional recipes without the entertainment angle.
Last updated: October 18, 2026
