When I first heard about Snoop Dogg’s mac and cheese recipe, I thought, “This has to be a vibe.” It’s not just about cheesy goo—it’s about embracing the chaos, the indulgence, the kind of dish that makes you smile before the first bite. I love how it’s a little rebellious, a little nostalgic, and totally unapologetic in its richness.
Making this recipe is like throwing a little party in your kitchen. You get to layer flavors, watch cheese melt into silky pools, and feel that warm, cheesy aroma fill the room. It’s messy, it’s indulgent, and honestly, it’s the kind of dish that makes you forget about everything else for a while. Perfect for those nights when comfort needs a little swagger.
Why I Can’t Get Enough of This Cheesy Rebel
- Feels like a warm hug with a side of swagger—every bite is a little celebration of chaos.
- Brings back childhood nostalgia, but with a grown-up, smoky twist I secretly crave.
- It’s the kind of recipe that feels rebellious—like, “Yeah, I put extra cheese in this and I don’t care.”
- Cooking it feels like a guilty pleasure, but it’s honestly just pure joy in a bowl.
Ingredient Breakdown — What Makes It Sing
- Cheddar cheese: I go for sharp, crumbly cheddar—adds that punch and oozy stretch. Swap for smoked gouda if you want a smoky edge.
- Heavy cream: It’s the silky backbone, making everything luxuriously smooth. You can try half-and-half for a lighter version, but it won’t be as rich.
- Elbow macaroni: Classic, but I sometimes use cavatappi for extra grip and flair—more surface area for sauce.
- Butter: Adds richness and helps the roux along. Use salted or unsalted depending on your salt preference.
- Mustard powder: A pinch wakes up the cheese flavor—don’t skip it, even if it feels tiny.
- Hot sauce or cayenne: Just a dash for a smoky, spicy kick—think of it as the secret swagger.
- Breadcrumb topping: Toasted with a little butter, it’s the crunchy crown that completes the dish.
How to Make This Snoop-Approved Mac and Cheese
Equipment & Tools
- Large pot: to boil the pasta—don’t skimp, it needs room to dance.
- Whisk and wooden spoon: for stirring that roux and cheese sauce—get a good grip.
- Oven-safe baking dish: for the final bake—preferably something wide to crisp the top.
- Grater: for fresh cheese—pre-grate or buy pre-shredded, but fresher’s better.
Steps
- Boil water in a large pot, add salt generously. Cook pasta until just al dente, about 8 minutes. Drain and set aside.
- Preheat oven to 180°C (350°F). Butter your baking dish liberally.
- In the same pot, melt butter over medium heat (around 160°C/320°F). Add mustard powder and stir until fragrant—about 30 seconds.
- Pour in heavy cream, bring to a gentle simmer while whisking. Watch for a slight bubble and a fragrant, creamy aroma.
- Stir in shredded cheese a handful at a time. Wait until each addition melts before adding more—sauce should be smooth, glossy, and oozy.
- Season with salt, pepper, and hot sauce. Taste and adjust—should be vibrant, cheesy, with a smoky undertone if using smoked cheese.
- Mix cooked pasta into the sauce, fold gently. Transfer everything into your prepared dish.
- Top with toasted breadcrumbs—bake for 20 minutes until bubbling and golden. Check for a crackling top and cheesy aroma filling the air.
Rest & Finish
Let sit for 5 minutes after baking. It firms up slightly and the flavors meld. Serve hot, spooning out that silky, cheesy goodness with a crunchy crown.
When It’s Done
- The sauce is bubbling around the edges, and the top is golden and crisp.
- The cheese pulls in thick, luscious strings when you scoop—no runny mess.
- The aroma is rich, smoky, with a hint of garlic and butter—just right.
Mistakes and Fixes — Keep It Cheesy and Chill
- FORGOT to salt the pasta water? Add a pinch of salt to the sauce later—cheese can be sharp enough to compensate.
- DUMPED in too much cheese at once? Slow and steady wins the sauce—add cheese a handful at a time, stirring constantly.
- OVER-TORCHED breadcrumb topping? Cover loosely with foil and lower oven temp, then finish under the broiler for a quick golden crown.
- SAUCE is grainy? Whisk vigorously over low heat to smooth, or add a splash of warm milk to loosen it up.
Quick Kitchen Fixes & Tips
- When sauce is too thick, splash in warm milk or cream—stir until velvety again.
- When cheese isn’t melting smoothly, gently reheat over low, stirring continuously.
- Splash a little pickle juice into the sauce for a tangy, unexpected brightness.
- Patch a crumbly top by sprinkling extra cheese or adding a drizzle of melted butter before broiling.
- When the top isn’t crisp enough, broil for 1-2 minutes, watching like a hawk—the shimmer should turn golden.
Making this mac and cheese is a bit of a messy joy. It’s about embracing the cheesy chaos, the smoky richness, and the simple act of feeding yourself something deeply satisfying. Honestly, it’s perfect for those nights when nothing else hits quite right but cheese, butter, and a little reckless spirit.
Rebellious Snoop Dogg Mac and Cheese
This indulgent mac and cheese features a rich, cheesy sauce made by melting sharp cheddar into a silky cream base, topped with crunchy toasted breadcrumbs. It’s baked until bubbling and golden, creating a luscious, gooey interior with a crispy crown that oozes comfort and swagger in every bite.
Equipment
- Large pot
- Whisk
- Wooden spoon
- Oven-safe baking dish
- Grater
Ingredients
- 8 cups water for boiling pasta
- 1 tablespoon salt for pasta water
- 400 g elbow macaroni or cavatappi for extra flair
- 4 tablespoons unsalted butter for the roux and topping
- 1 teaspoon mustard powder to wake up the cheese flavor
- 2 cups heavy cream for a silky, rich sauce
- 2 cups sharp cheddar cheese freshly grated
- to taste salt and pepper for seasoning
- a dash hot sauce or cayenne hot sauce or cayenne pepper for a smoky, spicy kick
- 1 cup panko breadcrumbs for topping, toasted with butter
Instructions
- Bring a large pot of water to a boil, add a generous pinch of salt, and cook the pasta until just al dente, about 8 minutes. Drain and set aside.
- Preheat your oven to 180°C (350°F) and generously butter your baking dish to prevent sticking.
- Melt the butter in the same pot over medium heat until it begins to foam, then stir in the mustard powder and cook for about 30 seconds until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer while whisking constantly – you want a slightly bubbly, fragrant, and smooth sauce.
- Gradually add the shredded cheddar cheese, a handful at a time, stirring continuously until each addition melts into a glossy, oozy sauce.
- Season the sauce with salt, pepper, and a dash of hot sauce or cayenne for that rebellious kick, then taste and adjust as needed.
- Gently fold the cooked pasta into the cheese sauce, ensuring every piece is coated in that luscious, cheesy goodness.
- Transfer the coated pasta into your prepared baking dish, spreading it out evenly.
- Toast the panko breadcrumbs in a skillet with a tablespoon of butter until golden brown and crispy, then sprinkle evenly over the top of the pasta.
- Bake in the preheated oven for about 20 minutes until bubbling around the edges and the top is golden and crunchy.
- Remove from the oven and let sit for 5 minutes, allowing the cheese to set slightly and flavors to meld.
- Serve hot, spooning out that creamy, cheesy interior with a crispy crown, and enjoy the rebellious, indulgent vibe.
Notes
For extra smoky flavor, try using smoked cheddar or adding a touch of smoked paprika. Keep an eye on the breadcrumbs during baking to prevent over-browning. Feel free to add cooked bacon or jalapeños for an extra rebel twist.
