Ruben Santana Mac And Cheese Recipe

Craving a creamy, cheesy indulgence? My Ruben Santana Mac and Cheese is the ultimate comfort food you’ll keep coming back to. I’ve perfected this recipe over the years, ensuring every bite delivers rich flavor and a satisfying texture. The magic happens with a luscious cheese sauce made from sharp cheddar and Parmesan, poured over perfectly al dente elbow macaroni, then topped with buttery breadcrumbs and baked until golden brown. It’s warm, gooey, and irresistibly delicious,  exactly how mac and cheese should be.

Pasta & Sauce Preparation

Getting the pasta and cheese sauce just right is the secret to a truly memorable mac and cheese. Here’s how I make it creamy, flavorful, and perfectly baked every time.

Cooking the Macaroni

1. Boil the Pasta:
   Fill a large pot with salted water and bring it to a boil. Add the elbow macaroni and cook according to the package instructions until just al dente; remember, it will continue cooking in the oven.
   
2. Drain and Set Aside:
   Once cooked, drain the pasta and set it aside. Avoid rinsing, as the starch helps the sauce cling beautifully to the noodles.

Making the Cheese Sauce

1. Create the Roux:
   In a medium saucepan over medium heat, melt 1/4 cup butter. Stir in the flour and cook for about 1–2 minutes, whisking constantly until it forms a smooth paste.
   
2. Add the Milk:
   Gradually pour in the milk, whisking constantly to avoid lumps. Keep stirring until the mixture thickens to a creamy consistency.
   
3. Incorporate the Cheeses:
   Lower the heat slightly and stir in the shredded cheddar and grated Parmesan until entirely melted and smooth.
   
4. Season to Taste:
   Add a pinch of paprika for subtle warmth. You can also toss in a dash of cayenne or hot sauce if you like a little heat.

Combining Pasta and Sauce

Pour the cooked macaroni into the cheese sauce and stir gently to coat every piece. The goal is to have every noodle wrapped in that luscious, cheesy goodness.

Baking and Topping

Now that the pasta and sauce are perfectly combined, it’s time to take this mac and cheese to the next level with a golden, buttery breadcrumb crust.

Assembling the Dish

1. Transfer to Casserole Dish:
   Pour the macaroni and cheese mixture into a greased casserole dish, spreading it evenly.
   
2. Prepare the Breadcrumb Topping:
   In a skillet over medium heat, melt two tablespoons of butter. Add breadcrumbs and stir until they’re lightly golden and crisp.
   
3. Top the Mac and Cheese:
   Sprinkle the toasted breadcrumbs evenly over the macaroni mixture. This layer will add a satisfying crunch to each bite.
   
4. Add the Paprika:
   Lightly dust the top with paprika for a pop of color and subtle smokiness.

Baking to Perfection

1. Preheat the Oven:
   Set your oven to 350°F (175°C).
   
2. Bake:
   Place the casserole dish in the center rack and bake for 30 minutes, or until the top is golden brown and the edges are bubbling.
   
3. Cool Slightly:
   Let it sit for about 5 minutes before serving; this helps the sauce set while keeping it creamy.

Serving and Enjoying

This Ruben Santana Mac and Cheese is best enjoyed fresh out of the oven when the cheese sauce is still creamy, and the breadcrumb topping is irresistibly crisp. I love serving it as the star of the table for weeknight dinners, Sunday family gatherings, or even at potlucks, where it’s guaranteed to be a crowd favorite.

Serving Suggestions

• Classic Comfort: Pair with a crisp green salad and garlic bread.
  
• Hearty Plate: Serve alongside roasted chicken or BBQ ribs for a filling meal.
  
• Vegetarian Feast: Add steamed broccoli or sautéed spinach on the side for a wholesome touch.

Storage Instructions

Keeping It Fresh

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  
• Reheating: Reheat in the oven at 325°F (163°C) until warmed through, adding a splash of milk if needed to restore creaminess.
  

Freezing for Later

• Freeze: Place cooled mac and cheese in a freezer-safe container or wrap tightly with foil. Freeze for up to 2 months.
  
• Reheat from Frozen: Thaw overnight in the fridge, then bake covered at 350°F (175°C) until heated through.

FAQ – Ruben Santana Mac and Cheese Recipe

1. Can I use a different type of cheese for this recipe?

Absolutely! While I love the sharp tang of cheddar and the salty nuttiness of Parmesan, you can mix in mozzarella, Gruyère, or even pepper jack for a unique twist.

2. How do I make the cheese sauce creamier?

The key is to add the milk to your roux while whisking constantly, slowly. For extra creaminess, stir in a splash of heavy cream or half-and-half along with the milk.

3. Can I make Ruben Santana Mac and Cheese ahead of time?

Yes, you can assemble the dish (without baking), cover it tightly, and refrigerate for up to 24 hours. When ready to bake, add 5–10 extra minutes to the cooking time.

4. How can I make this recipe gluten-free?

Swap the elbow macaroni for gluten-free pasta and use a gluten-free all-purpose flour blend for the roux. Make sure your breadcrumbs are gluten-free as well.

5. What’s the best way to reheat leftovers without drying them out?

Reheat in the oven at 325°F, covered with foil, and add a splash of milk to keep it moist and creamy. You can also reheat in the microwave, stirring halfway through.

6. Can I add protein to make it a complete meal?

Definitely! Stir in cooked shredded chicken, crispy bacon bits, or even sautéed shrimp before baking for a heartier dish.

Conclusion

For me, Ruben Santana Mac and Cheese isn’t just a recipe; it’s comfort in a dish. Every bite delivers that perfect balance of creamy, cheesy richness and crunchy golden topping. Whether you keep it classic or spice it up with a dash of cayenne, this is the kind of meal that satisfies both your stomach and your soul.

So go ahead,  preheat that oven, grab your ingredients, and get ready to create a mac and cheese experience your family will request over and over again.