This mac and cheese put the New York restaurant Home on the map. It matches robust extra-sharp cheddar, Wisconsin Asiago and dry jack cheeses with smoked paprika for a subtle Spanish flavor.

Serves 4


  • 4 Tbsp. butter
  • 1 large yellow onion, diced
  • 1 Tbsp. garlic, minced
  • 3 Tbsp. all purpose flour
  • 4 cups whole milk
  • 1 tsp. smoked paprika
  • ½ tsp. ground nutmeg
  • 2 tsp. salt
  • 1 tsp. ground pepper
  • ¾ cup grated extra-sharp Cheddar cheese
  • ¾ cup grated Wisconsin Asiago cheese
  • ¾ cup dry Jack cheese
  • 1 pound elbow macaroni, cooked and drained
  • ½ cup seasoned breadcrumbs


Preheat the oven to 400° F.

Melt the butter in a large pot over medium heat. Add the onion and garlic and cook until they are very soft. Whisk in the flour, stirring until it turns light brown, about 3 minutes. Gradually whisk in the milk. Add in the paprika, nutmeg, salt and pepper. Lower heat and cook until the sauce is thickened, about 5 minutes.

Stir in all three cheeses. Once the cheese is melted add the cooked pasta and stir until the noodles are coated thoroughly. Transfer to a buttered 12- x 16-inch oven-safe dish. Sprinkle with the breadcrumbs and cook until crispy and bubbly, about 30 minutes.


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