4 lb., elbow macaroni pasta
1 cup, unsalted butter
1 cup, all-purpose flour
8 cups, milk (whole or 2% for creaminess)
4 cups, chicken or vegetable broth (for added flavor)
2 tsp., salt
1 tsp., black pepper
1 tsp., paprika (optional)
10 cups, shredded sharp cheddar cheese
4 cups, shredded mozzarella cheese (for that cheese pull)
Breadcrumbs (optional, for topping)


For the pasta:

  1. Set the PreciPan in KETTLE mode.
  2. Using the metered filling, add 50 liters of water and press start to heat.
  3. Once filled, add salt and close the PreciPan lid.
  4. When boiling, attach auto-lift arm and load basket accessory pasta.
  5. Press IMMERSE, and set the timer for 5 minutes.
  6. Cool par-cooked pasta with spray hose, set aside.
  7. Drain water from the PreciPan and prepare to make the cheese sauce.

For the Mac and Cheese:

  1. Turn the PreciPan on BRATT mode.
  2. Set the temperature to 240 degrees.
  3. Melt the butter on preheated pan, add flour, and combine to make a roux.
  4. Add milk, broth, cheddar, and mozzarella; whisk to combine.
  5. Season with salt, black pepper, and paprika.
  6. Simmer until thick and pasta is cooked but firm.
  7. Top with breadcrumbs for added texture.

Notes & Comments

Tips from the Test Kitchen:

  • Pasta will continue to cook when added to the sauce, par-cooking pasta is a great way to stop turning pasta into mush once added to the sauce.
  • Auto-lift arm is not only great for pasta, but also preparing large batches of potatoes for mash or eggs for an egg salad.


  • Recipe, Photo and Nutritional Analysis: Vulcan


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