Description

Monster Mac & Cheese is a fun and spooky twist on classic macaroni and cheese, perfect for Halloween or themed parties. Creamy cheddar cheese sauce coats tender elbow macaroni, topped with green-tinted crispy breadcrumbs and spooky mozzarella ‘eyeballs’ made from mini mozzarella balls and black olive slices. This recipe is easy to prepare and serves 4 to 6 people, combining familiar comfort food flavors with playful presentation.

Ingredients

Scale

Pasta and Cheese Sauce

12 oz elbow macaroni
2 cups shredded cheddar cheese
2 tbsp butter
2 tbsp flour
2 cups milk
Salt and pepper to taste

Topping and Decoration

1/2 cup breadcrumbs
Green food coloring (a few drops)
8–10 mini mozzarella balls
4–5 black olives, sliced into rings

Cook Mode Prevent your screen from going dark

Instructions

Cook Pasta: Cook the elbow macaroni according to the package directions until al dente. Drain well and set aside.
Make Roux and Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to form a roux, ensuring it does not brown. Gradually whisk in the milk, continuing to cook and stir until the sauce thickens and coats the back of a spoon.
Add Cheese: Stir in shredded cheddar cheese until it melts smoothly into the sauce. Season with salt and pepper to taste.
Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce and mix thoroughly to ensure every piece is coated. Transfer the mixture into a baking dish evenly.
Prepare Topping: Tint the breadcrumbs with a drop or two of green food coloring until evenly colored. Sprinkle the green breadcrumbs evenly over the top of the macaroni and cheese.
Broil Topping: Place the assembled dish under the broiler for 2 to 3 minutes until the breadcrumbs turn lightly crisp and golden. Watch carefully to prevent burning.
Add Eyeballs Decoration: Remove from the oven and immediately top the dish with mini mozzarella balls. Press black olive slices into each mozzarella ball to create spooky “eyeballs,” enhancing the monster theme.

Notes

Use regular or freshly shredded cheddar cheese for best melting results.
You can substitute milk with 2% or whole milk for creamier sauce.
Watch the breadcrumbs carefully under the broiler; they can burn quickly.
For a vegetarian version, use vegetarian-friendly cheese and olives.
Make sure the pasta is well-drained to avoid watery sauce.
Leftovers can be refrigerated for up to 2 days and reheated in the oven for best texture.