Bone Suckin’® Macaroni and Cheese Recipe
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Cook Time

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Kids will love this recipe!
Recipe type: Side Dish
Serves: 8-10

  • Bone Suckin’ Chicken Seasoning, 1 Tbsp.
  • Elbow Macaroni, 1 lb.
  • Unsalted Butter, ½ cup
  • All Purpose Flour, ¼ cup plus 2 Tbsp.
  • Whole Milk, 4 cups
  • Dry Mustard, 1½ tsp.
  • Cayenne, ⅛ tsp.
  • Extra Sharp Cheddar, 1½ cups, grated
  • Gruyère Cheese, 1½ cups, grated
  • Parmesan Cheese, 1⅓ cups
  • Panko (Japanese Bread Crumbs), 1 cup
  • Sea Salt and Pepper to taste

  1. In a heavy sauce pan, melt butter over a moderately low heat. Add Bone Suckin’ Chicken Seasoning and flour. Cook a Roux by whisking the melted butter, flour and Bone Suckin’ Chicken Seasoning together for at least 3 minutes. Add milk in a slow stream, constantly whisking (to prevent scalding) and bring to a boil. Add mustard, cayenne, salt and pepper. Let sauce simmer and thicken for 3 minutes.
  2. In a large stockpot, bring salted water to a boil, add pasta, cook for 7 minutes and then drain well. In a small bowl, combine bread crumbs and ⅓ cup of Parmesan cheese. In a large bowl, mix together macaroni, cheddar cheese, Gruyere and Parmesan. Add sauce and then transfer to an oven-safe dish. Top with the Panko/Parmesan mixture.
  3. Bake Macaroni and Cheese in oven at 350˚ for 25 to 30 minutes or until topping is golden and bubbling. Recipe serves 8 to 10 as a side dish.


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