the only mac n cheese recipe you’ll ever need.

You may be wondering what the heck Welsh rarebit (a British beer-and-cheese spread served on toast) and mac ’n’ cheese (no explanation needed) have to do with each other. Allow me to explain (in my new cookbook More Is More!): we’re transforming that beer-and-cheese spread into a creamy béchamel sauce, tossing it with pasta, topping it with bread crumbs, and baking it until golden brown and bubbling, for the best of both worlds. Worcestershire sauce, dark stout, and Dijon mustard make up the backbone of this British pub–inspired mac ’n’ cheese, and two whole bunches of greens baked right into it cover your vegetable quota for dinner. Ingredients: PRODUCE 10 garlic cloves 14 ounces leafy greens, such as kale, spinach, collards, and/or mustard greens (about 2 bunches) DAIRY 6 tablespoons (3⁄4 stick) unsalted butter, plus more for the pan 1 1/2 pounds mixed cheeses, such as extra-sharp cheddar, Gruyère, Emmenthaler, and/or fontina 1 1/2 cups heavy cream  2 cups whole milk 2 ounces grated Parmigiano Reggiano (about 1⁄2 cup) PANTRY Kosher salt and freshly ground black pepper 12 ounces curly pasta, such as cavatappi or rotini 1 (12-ounce) bottle of dark beer or stout, such as Guinness 1⁄3 cup all-purpose flour 3 tablespoons Dijon mustard 3 tablespoons Worcestershire sauce 1 cup panko bread crumbs MORE IS MORE!!!!!: https://mollybaz.com/more/ Hit The Club: https://mollybaz.com Cook This Book: https://mollybaz.com/cook-this-book/ Snag Some Merch: https://shopmollybaz.com Video Series: Producer / Director: Evan Robinson Editor / Graphics: Daniel Weingarten Motion GFX Designer: Mack Johnson Colorist: Max Karpylev (Mopinset Color) Producaaa: Ben Persky Thumbnail: Daniel Weingarten Cookbook: Photographers: Peden + Munk Food Stylist: Christopher St. Onge Prop Stylist: Eli Jaime