Alton Mason shares the cheesy secret to supermodel stardom.

When Alton Mason isn’t busy striking a pose for a cover or walking the runway, he finds comfort in a meal that feels like home: his mother’s mac and cheese. And this isn’t your run of the mill version: renaissance talent like Mason demands an equally layered and dynamic recipe, including five cheeses and a wine pairing from his family’s vineyard (he recommends a Chardonnay or Cabernet).
Ingredients:
- 1 pound elbow macaroni
- 2 tablespoons olive oil
- 1 pinch of sea salt
- 16 ounces sour cream
- 2 cans cheddar cheese soup
- 8 ounces shredded mozzarella
- 8 ounces cream cheese
- 8 ounces shredded cheddar blend
- 8 ounces shredded gouda
Instructions:
- Boil macaroni in water with olive oil and sea salt until al dente.
- Cook cheddar cheese soup as instructed on the back of the cans with your choice of milk, or just heat in a saucepan with a cup of water.
- Drain noodles.
- Add noodles to your favorite casserole dish.
- Stir in sour cream, cheddar cheese soup, then cream cheese, all in that order.
- Spread shredded mozzarella over the mixture, then fold into mixture.
- Spread shredded gouda over the mixture, then fold into mixture.
- Layer shredded cheddar and blend evenly over the top to all edges (don’t fold).
- Cover with foil and bake for 30 minutes.
- Uncover and bake an additional 10-15 minutes until golden brown.
- Pair with our family’s Chardonnay or Cabernet from Napa.