Ayesha Curry’s Mac and Cheese Review

This is a review of Ayesha Curry’s Mac and Cheese recipe. My husband won a signed copy of Ayesha Curry’s “The Seasoned Life” cookbook at my daughter’s school auction a couple months ago.  We live in the Bay area and my husband is a big Stephen Curry, Golden State Warriors fan.  My husband was very excited to get the cookbook and tried one shrimp recipe from it.  The book sat around for about a month until one day I was looking for dinner ideas.  He suggested that I pick a recipe from the cookbook.  After looking over the book, I decided for my #trysomethingnewsundays to make what Ayesha Curry claimed to be, “The Best Mac and Cheese” recipe.

Now my family loves mac and cheese and I was skeptical about this being “The Best Mac and Cheese” but I decided to give it a try and let my family decide if it was the best.

The recipe was unlike any other mac and cheese I’ve ever made.  No roux, you add sugar, and the cheese is melted by pouring hot milk over a bowl of cooked macaroni and grated cheese.  Check out the recipe below.




  • 3 cups shredded aged or sharp cheesed
  • 4 tablespoons (1/2 stick butter) cut into cubes
  • 1 tablespoon sugar
  • 1 teaspoon ground mustard
  • 1/2 teaspoon kosher salt
  • 1 pound elbow macaroni
  • 2 1/2 cup milk
  • 1 large egg
  • 1 cup grated parmesan cheese
  • 4 ounces of pancetta
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon of parsley


Preheat the oven to 425 degrees.

  1. Combine cheddar cheese, butter, sugar, ground mustard, and salt in a large bowl.
  2. Cook the macaroni as instructed on the box.
  3. After draining the pasta, while still hot, add the pasta to the bowl of cheddar cheese and mix well.
  4. In a small sauce pan, bring milk to a light simmer and whisk in the egg while the milk is warm.  You need to make sure to not scramble the egg.  Whisk the egg quickly in pot.
  5. Pour the milk mixture into the cheddar and macaroni bowl and mix well.
  6. Lightly grease a 13×9 inch pan.
  7. Pour macaroni into pan.
  8. In another bowl, mix together parmesan cheese, pancetta, panko breadcrumbs and parsley.
  9. Sprinkle the crumble on top of the macaroni.
  10. Bake until the top is golden brown and bubbly.
  11. Eat warm and enjoy!

My family definitely agreed that this was NOT the best mac and cheese they’ve ever had but they did LIKE it.  My husband enjoyed the topping and the kids told me it was “good”.  I thought the macaroni had a little too much mustard flavor, so if I ever make it again, I’d add less ground mustard powder.


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