Celebrity chef Curtis Stone has released a recipe video outlining how to make the “best-ever mac and cheese,” a guide that centers on a surprising ingredient and a methodical, multi-step process. In the Coles-provided clips, Stone highlights the use of several cheeses, including blue cheese, to deepen flavor and provide a punchy finish. The approach marks a departure from the simple, single-cheese version and positions the dish as a showpiece for family meals and entertaining alike.
Stone’s biggest revelation is his plan to go big with the cheese, layering aged cheddar, Colby and crumbled blue cheese into the bechamel. He notes that blue cheese delivers a real kick and an unmistakable depth of flavor that elevates a traditional mac and cheese. The message is clear: the cheese can do a lot of the heavy lifting, so diversifying varieties is a deliberate choice rather than an afterthought. The tips were published as part of Coles’ recipe content on its Instagram and YouTube channels, reaching home cooks with a celebrity-approved version of a comfort classic.
In addition to the cheese selection, Stone shares practical steps to infuse more flavor into the dish before it goes into the oven. He describes pre-preparing the baking dish—coating it with melted butter and then rubbing a halved garlic clove around the interior, held on the end of a fork to keep the garlic from overpowering the dish. A final flourish in the bottom layer comes from sprinkling grated Parmesan all over the buttered surface so the sauce clings and the edges gain extra savor. These preparatory touches are presented as opportunities to build flavor depth before the sauce even comes together.
The bechamel sauce, a cornerstone of the recipe, receives particular focus in the longer online version of the video. Stone walks viewers through the roux: melt butter, whisk in flour to form a smooth paste, then slowly add hot milk and cream, stirring steadily until the mixture thickens. He emphasizes patience and gradual incorporation of liquids, noting that the sauce should thicken gradually rather than be dumped in all at once. After the bechamel has thickened, he removes it from heat and allows it to rest briefly to meld the flavors.
Pasta preparation follows a deliberate approach as well. The pasta is cooked in salted boiling water only until softened but still very firm to bite. He cautions against overcooking at this stage because the pasta will finish cooking in the oven and continue to absorb flavors. After draining, the pasta is folded into the bechamel with the blended cheeses—parmesan, vintage cheddar, Colby, and blue cheese—until the sauce just coats the strands. The goal is a cohesive, creamy mixture rather than a loose sauce, with the cheeses providing both melt and flavor depth.
The assembly then moves to the baking dish. Curtis transfers the coated pasta into the prepared dish and finishes with a crunchy topping. The topping is a mixture of panko breadcrumbs, further parmesan, and melted butter, designed to yield a crisp, golden crust. He notes two active strategies for achieving the coveted crunch: the orbital steps of oven positioning and the topping combination. The finishing touch is a top that turns golden and bubbly, signaling a creamy center beneath a crisp, crackly crust.
When it comes to oven setup, Stone recommends placing the rack in the highest position and preheating to 230°C, ensuring the dish bakes at the oven’s hottest point. The high heat is part of what helps create the top’s crisp, golden finish. The top should look golden brown and crunchy when the dish is ready, with the bechamel and cheese sauce bubbling beneath.
The longer video version supplements these directions with additional timing cues and practicalities, including how to gauge doneness and the sensory cues that signal the mac and cheese is ready to come out of the oven. The overall recipe emphasizes balance: a blend of cheeses for depth, a bechamel base for creaminess, careful pasta handling to avoid dryness, and a topping that achieves contrast in texture.
For home cooks interested in a richer take on a classic, Curtis Stone’s Best-Ever Mac and Cheese offers a structured approach that blends traditional technique with bolder ingredients. The result, as described in the videos, is a dish that is both comforting and sophisticated, capable of serving as a weeknight staple or a showpiece to accompany a larger meal. The approach reflects a broader trend in culture and entertainment coverage that ties celebrity chef profiles to practical kitchen tips and accessible, elevated comfort foods.