Mother’s Mac

Image courtesy of Alton Mason.

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

1. Boil macaroni in water with olive oil and sea salt until al dente.
2. 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.
3. Drain noodles.
4. Add noodles to your favorite casserole dish.
5. Stir in sour cream, cheddar cheese soup, then cream cheese, all in that order.
6. Spread shredded mozzarella over the mixture, then fold into mixture.
7. Spread shredded gouda over the mixture, then fold into mixture.
8. Layer shredded cheddar and blend evenly over the top to all edges (don’t fold).
9. Cover with foil and bake for 30 minutes.
10. Uncover and bake an additional 10-15 minutes until golden brown.
11. Pair with our family’s Chardonnay or Cabernet from Napa.