Magical Macaroni and Cheese

Magical Macaroni and Cheese: A Comfort Food Inspired by The Field Guide

What’s better than a warm, cheesy bowl of macaroni and cheese? How about one that’s inspired by the enchanting, mysterious world of The Spiderwick Chronicles?

When Jared, Simon, and Mallory Grace stumbled upon Arthur Spiderwick’s Field Guide, they unlocked the secrets of a magical realm filled with faeries, goblins, and more. But let’s be honest: exploring a parallel world can work up quite the appetite! That’s where this comfort food classic comes in.

Just imagine: after a long day of chasing sprites or dodging mischievous boggarts, the Grace kids would sit down to a bubbling dish of macaroni and cheese, served fresh from the oven. (Mallory might even call it her "post-sword-practice snack.") This recipe is creamy, cheesy, and as comforting as an afternoon spent reading in the attic—minus the potential faerie mischief, of course.

Here’s the best part: this dish is versatile! Add a sprinkle of herbs for a touch of forest magic or mix in crispy breadcrumbs for a golden, crunchy topping that’s as delightful as finding a new entry in the Field Guide.

So, whether you’re battling trolls or just battling a craving for comfort food, this magical macaroni and cheese is the perfect dish to transport you to another world—no faerie dust required.

Pro Tip: Pair it with a cozy reading session of The Spiderwick Chronicles for the ultimate adventure-meets-comfort combo.

What’s your favorite comfort food to enjoy while reading? Let me know in the comments! And if you whip up this dish, don’t forget to share your creation with me.

Happy eating—and happy adventuring!

Magical Macaroni and Cheese

Serves: 6

Difficulty Level: Easy-Moderate

Cooking Time: 1 hour 15 minutes

Ingredients

16 oz spiral pasta

1 c shredded Gruyere cheese

1 c shredded white Cheddar cheese

1 c shredded cheese Jarlsberg (or Emmentaler or Fontina)

1 ½ c shredded smoked Gouda cheese

½ c butter plus 2 tbsp

½ c milk

½ c Ricotta cheese

⅓ c sour cream

½ tsp nutmeg

3 strips of bacon, pan fried until crispy and then diced

½ c panko

How to Make

1. Preheat the oven to 400 degrees F.

2. Prepare the pasta according to the directions on the package. Strain and set aside.

3. In a medium saucepan, melt the butter over low heat.

4. Add the milk, nutmeg, and ricotta cheese. Continue to heat for 5-10 minutes or until the mixture is hot, but not boiling.

5. Remove the pan from heat, and stir in the sour cream, Gruyere, Cheddar, Jarlsberg, 1 cup of the smoked Gouda, and the bacon squares. Set aside.

6. Pour half of the pasta into a large casserole pan, and pour half of the cheese mixture into the casserole pan. Mix until well blended. (Note: I used individual serving dishes.)

7. Add the remaining pasta and the remaining cheese mixture, and blend again until the pasta is completely and evenly coated in the cheese mixture.

8. Melt 2 tbsp butter in a small saucepan. Add panko and stir. Remove from heat.

9. Sprinkle the remaining ½ cup of smoked Gouda and panko onto the top, and bake in the oven for 10-15 minutes.

10. Broil for another 2 minutes or until the top is lightly browned.