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Comfort Zone Mac n Cheese

Comfort Zone Mac n Cheese with Big Mozz homemade mozzarella

December 5th is National Comfort Food Day

Fact: there is no better comfort food than mac n cheese. For the Big Mozz version of this all-time classic, start with the best fresh mozzarella ever, made in your home at one of our Mozzarella Making Classes.  You’ll use ¾ lb of fresh mozz in this dish (We are focused on National Comfort Food Day after all) and with an added secret ingredient, you’ve got the cheesiest dish this side of Mozz Sticks.

Let’s take classic comfort food to the next level

At Big Mozz, we’re taking a classic to the next level.  First, you’ll be using your own hand-made Big Mozz mozzarella, which is amazing.  After you’ve made your mozz, you’ll use the “make-water” (that is: the buttery, salty brine leftover from making mozzarella) to cook your pasta.  Then add creamy ricotta cheese sauce, and a crispy topping bursting with flavor, and you’re on your way to your own personal comfort zone.

Comfort Zone Mac n Cheese Ingredients

Breadcrumb topping:

  • ¾ cup bread crumbs
  • 4 tbsp melted butter
  • ¼ cup grated Pecorino Romano or Parmesan cheese
  • 1 clove garlic
  • 2 tbsp parsley
  • 1 tsp lemon zest
  • 1 tsp salt
  • Freshly ground black pepper


  • 1lb shell pasta
  • ⅓ cup unsalted butter
  • ⅓ cup AP flour
  • 2 cups whole milk
  • ¾ lb Big Mozz fresh mozzarella (grated or diced into small cubes), or more
  • 1 cup ricotta
  • ⅓ cup AP flour
  • 1 pinch fresh ground nutmeg



Preheat your oven to 350°.

To prepare the breadcrumb topping, pulse together in a food processor the garlic, parsley, and lemon zest until finely chopped.  Add breadcrumbs, grated cheese, salt, pepper, and pulse to combine.  Remove from the food processor into a bowl, pour in 4 tbsp melted butter, and mix.

Boil your pasta until slightly undercooked.  Pro-tip: use the “make-water” leftover from your Mozzarella Making Class, which will yield buttery, delicious macaroni.

Drain the pasta and set it aside.  In the same pot over medium heat, melt remaining butter.  After it begins to foam, whisk in the flour, stirring constantly for 45 seconds.  Add the milk, a little bit at a time, and whisk together until you have a creamy bechamel sauce.

Stir in your ricotta, and all but ~¼ cup of your mozzarella, plus a very small pinch of nutmeg, and whisk until completely smooth.  Remove from the heat, add your cooked pasta, and mix thoroughly.

To a baking dish, add half of your mac; sprinkle in the remaining mozzarella, and add the other half.  Top with your breadcrumb mixture, and bake for 25-30 minutes or until crispy and golden brown on top.  Tag all cheese-pulls with @bigmozz.

Elevate your classic mac n cheese with homemade mozzarella made in your own kitchen. Join with others in scheduled live interactive events or on-demand at your own pace. All classes include a fresh mozz making kit delivered to your door, recipes and pairing suggestions.  Bring the Big Mozz party home!  Celebrate National Comfort Food Day in style with this #amozzing #macncheese recipe