We’ve all got that go-to comfort food that warms the soul, and Ukrop’s Mac and Cheese tops the list for many. Hailing from the iconic Ukrop’s grocery chain in Virginia, this creamy classic blends rich cheese with perfectly al dente pasta, making it a beloved staple at potlucks and family dinners.
We’re thrilled to bring you our fresh spin on this timeless recipe as it’s easy to whip up and delivers that nostalgic flavor we crave. Whether you’re a longtime fan or new to the dish, it’ll quickly become a favorite in your kitchen.
Ingredients
In our exploration of the classic Ukrop’s Mac and Cheese recipe, we focus on sourcing high-quality ingredients that deliver its signature creamy texture and rich, nostalgic flavor. Below, we’ve listed the ingredients in the order they are used, with precise measurements and any necessary prep notes to ensure your version matches the comforting appeal of the original.
- Pasta: 1 pound elbow macaroni (al dente cooked, as it’s the base that absorbs the cheesy sauce)
- Butter: 4 tablespoons unsalted butter (melted for the roux, providing that smooth foundation)
- Flour: 1/4 cup all-purpose flour (sifted, to thicken the sauce without lumps)
- Milk: 4 cups whole milk (warmed to room temperature for even blending and creamier results)
- Cheddar Cheese: 2 cups shredded sharp cheddar (freshly grated for maximum meltability and bold taste, a key element in Ukrop’s Mac and Cheese)
- Other Cheeses: 1 cup shredded Gruyère or Monterey Jack (optional mix for added depth and gooey consistency)
- Seasonings: 1 teaspoon salt (to enhance flavors throughout) and 1/2 teaspoon black pepper (freshly ground for a subtle kick)
- Mustard Powder: 1 teaspoon (dissolved in a tablespoon of water, to amplify the cheese’s tanginess)
- Breadcrumbs: 1/2 cup panko breadcrumbs (toasted lightly for a crispy topping, if desired)
Equipment Needed
To bring our Ukrop’s Mac and Cheese recipe to life, we need a selection of essential kitchen tools that ensure smooth preparation and that signature creamy texture with a crispy topping. Let’s outline the key equipment, organized for easy reference.
Must-Have Tools
We recommend these items to handle everything from boiling pasta to baking the final dish:
- Large Stock Pot: A 6- to 8-quart pot for boiling elbow macaroni. This allows ample space to prevent overflow and achieve al dente perfection.
- Medium Saucepan: Ideal for creating the cheese sauce—use one with a heavy bottom to evenly melt butter and whisk in flour without scorching.
- Whisk: A sturdy wire whisk for blending the roux and incorporating milk smoothly, ensuring no lumps in our rich, velvety sauce.
- Wooden Spoon or Heat-Resistant Spatula: Perfect for stirring the cheese mixture and folding in pasta, helping maintain that comforting, gooey consistency.
- Colander: Essential for draining cooked pasta quickly, so we avoid watery results that could dilute the flavors of our Ukrop’s-inspired dish.
- Baking Dish: A 9×13-inch oven-safe dish (preferably glass or ceramic) for assembling and baking the mac and cheese, allowing for that golden, toasted panko breadcrumb topping.
- Measuring Cups and Spoons: Accurate sets for precise measurements of ingredients like milk, cheese, and seasonings, guaranteeing the authentic taste we love.
Optional but Helpful Equipment
For efficiency, we suggest these extras if available in your kitchen:
- Cheese Grater: If using block cheese, a box grater speeds up shredding sharp cheddar or Gruyère, enhancing the melt and flavor profile.
- Oven Mitts: Crucial for safely handling hot dishes during baking, protecting us while achieving that irresistible crispy exterior.
- Digital Kitchen Scale: Useful for weighing ingredients like butter or cheese for exact portions, though standard measuring tools suffice for most home cooks.
By having these tools ready, we can seamlessly transition from preparing ingredients to crafting a homemade version of Ukrop’s Mac and Cheese that rivals the original. Always prioritize quality equipment to elevate your cooking experience and results.
Instructions
Now that we have our high-quality ingredients and essential tools prepared, let’s walk through the steps to create our creamy Ukrop’s Mac and Cheese. We’ll ensure each stage delivers the signature rich flavor and perfect texture that makes this dish a crowd-pleaser.
Prep
Before we start cooking, we’ll get everything ready to streamline the process. Begin by preheating the oven to 375°F for even baking. Next, bring a large stock pot of salted water to a rolling boil—we recommend using about 4 quarts of water and 1 tablespoon of salt for 1 pound of elbow macaroni to enhance its flavor.
In a separate medium saucepan, measure out 4 tablespoons of unsalted butter and 1/4 cup of all-purpose flour for the roux base. Grate 2 cups of sharp cheddar cheese and 1 cup of optional Gruyère or Monterey Jack for a melty, robust cheese sauce. If using, toast 1/2 cup of panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes until golden, stirring constantly to avoid burning. Finally, gather your seasonings: 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon mustard powder for added depth.
Cook
Once prepped, we’ll cook the components to achieve that al dente pasta and smooth sauce. First, add the 1 pound of elbow macaroni to the boiling water and cook for 7-8 minutes until al dente, then drain it in a colander and set aside to prevent overcooking.
In the medium saucepan, melt the 4 tablespoons of unsalted butter over medium heat. Whisk in the 1/4 cup of all-purpose flour to form a roux, stirring continuously for 1-2 minutes until it bubbles but doesn’t brown. Gradually pour in 4 cups of whole milk, whisking vigorously to avoid lumps, and cook for 5-7 minutes until the mixture thickens to a creamy consistency. Remove from heat and stir in the grated cheeses along with the salt, black pepper, and mustard powder until fully melted and smooth. This step ensures our sauce clings perfectly to the pasta for that irresistible, velvety texture.
Assemble
With the pasta and sauce ready, we’ll layer everything for a golden, crispy finish. In a greased 9×13-inch baking dish, combine the drained elbow macaroni with the cheese sauce, stirring gently to coat every noodle evenly. For added crunch, sprinkle the toasted panko breadcrumbs over the top.
Bake in the preheated oven for 20-25 minutes until the top is bubbly and golden brown. Let it rest for 5 minutes before serving to allow the flavors to meld, ensuring a dish that captures the nostalgic comfort of Ukrop’s original recipe.
Make-Ahead Instructions
To make our Ukrop’s Mac and Cheese even more convenient for busy days or gatherings, we can prepare it ahead of time while preserving its creamy texture and rich, cheesy flavor. Follow these steps to assemble and store the dish without compromising the comforting appeal that makes it a favorite.
Preparing in Advance
We recommend preparing the mac and cheese up to the point of baking. This allows the flavors to meld and makes reheating straightforward:
- Cook the pasta and sauce separately: Boil the elbow macaroni to al dente as directed in our preparation steps, then drain and toss with a bit of oil to prevent sticking. Prepare the cheese sauce by making the roux, adding milk, and melting in the cheeses until smooth.
- Assemble the dish: Combine the pasta and sauce in a greased baking dish, top with toasted panko breadcrumbs, and cover tightly with plastic wrap or aluminum foil.
- Cool and store: Let the assembled dish cool completely at room temperature for about 30 minutes, then refrigerate it in an airtight container or the baking dish covered with foil.
Storage Guidelines
For optimal freshness, we suggest the following storage options. Use this table to reference storage durations and methods based on our tested recommendations:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 3 days | Store at 40°F or below to maintain the sauce’s creamy consistency and prevent drying. |
| Freezer | Up to 2 months | Wrap the dish twice in freezer-safe foil or use a freezer bag to avoid freezer burn and preserve the al dente pasta texture. |
Reheating for the Best Results
When you’re ready to serve, we can bring back that golden-brown crust and melty cheese with these simple steps:
- From the refrigerator: Preheat the oven to 350°F, uncover the dish, and bake for 20-25 minutes until heated through and bubbly. If the top isn’t crispy, broil for 1-2 minutes.
- From the freezer: Thaw overnight in the refrigerator first, then follow the refrigerator reheating instructions. Add a splash of milk to the top before baking to restore moisture and ensure the sauce remains velvety.
- Microwave option for small portions: For quick servings, heat individual portions in a microwave-safe dish on high for 1-2 minutes, stirring halfway, but note that this may not achieve the same crispy topping as oven reheating.
By following these make-ahead instructions, we ensure our Ukrop’s Mac and Cheese stays as irresistible as when it’s freshly made, ready to delight at any mealtime.
Conclusion
We’ve loved sharing our take on Ukrop’s Mac and Cheese, a timeless favorite that brings warmth to any table. It’s more than a recipe; it’s a way to create cherished memories with simple, quality ingredients.
As we wrap up, we’re confident you’ll find joy in making this dish your own, whether for a quick family meal or a special gathering. Let’s keep the tradition alive in our kitchens.
Frequently Asked Questions
What is Ukrop’s Mac and Cheese?
Ukrop’s Mac and Cheese is a classic comfort food from the Ukrop’s grocery chain in Virginia, known for its creamy texture, rich cheese, and al dente pasta. It’s a staple at gatherings, offering a nostalgic flavor that’s easy to recreate at home. This dish combines high-quality ingredients like elbow macaroni, sharp cheddar, and seasonings for a hearty meal loved by families.
What ingredients are needed for Ukrop’s Mac and Cheese?
To make Ukrop’s Mac and Cheese, you’ll need elbow macaroni, unsalted butter, all-purpose flour, whole milk, sharp cheddar cheese (plus optional Gruyère or Monterey Jack), salt, black pepper, mustard powder, and toasted panko breadcrumbs for the topping. These simple, high-quality ingredients ensure a creamy sauce and crispy finish, making it a crowd-pleaser.
What kitchen tools are required to prepare Ukrop’s Mac and Cheese?
Essential tools include a large stock pot for boiling pasta, a medium saucepan for the cheese sauce, a whisk for blending, a wooden spoon or spatula for stirring, a colander for draining, and a baking dish for assembly. Optional items like a cheese grater, oven mitts, and a digital scale help with precision and safety for a smooth cooking process.
How do I make Ukrop’s Mac and Cheese?
Preheat your oven to 375°F and boil salted water for al dente elbow macaroni. Create a roux with butter and flour, add whole milk and cheeses for a smooth sauce, then mix with pasta. Transfer to a greased baking dish, top with toasted panko, and bake until golden brown. Let it rest before serving for the best texture and flavor.
Can I prepare Ukrop’s Mac and Cheese ahead of time?
Yes, you can make Ukrop’s Mac and Cheese in advance. Cook the pasta and sauce separately, combine in a greased baking dish, and refrigerate or freeze before baking. This allows for easy meal prep without losing flavor. Just cover tightly and store for up to 3 days in the fridge or 2 months in the freezer.
How should I store and reheat Ukrop’s Mac and Cheese?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. To reheat, thaw if frozen, then bake covered at 350°F until warmed through, or microwave individual portions. Add a splash of milk if needed to maintain creaminess and crisp the topping under the broiler for the best results.