Ghoul-Gheroni and Cheese Recipe
Introduction
Ghoul-gheroni and Cheese is a fun and festive twist on classic macaroni and cheese, perfect for spooky gatherings or Halloween celebrations. Creamy, cheesy, and topped with adorable mozzarella ghosts, this dish is sure to delight both kids and adults alike.
Ingredients
- 8 oz elbow macaroni (uncooked)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan
- Salt and pepper, to taste
- 6 slices mozzarella cheese (cut into ghost shapes)
- Black sesame seeds or black peppercorns (for ghost eyes)
- Olive oil or butter (to grease baking dish)
Instructions
- Step 1: Boil macaroni in salted water until just tender. Drain and set aside.
- Step 2: In a saucepan, melt butter. Add flour and whisk for 1 minute to form a roux.
- Step 3: Slowly add milk, whisking constantly until the sauce thickens, about 3 to 4 minutes.
- Step 4: Remove the sauce from heat. Stir in cheddar and Parmesan cheese until fully melted. Season with salt and pepper.
- Step 5: Add the cooked macaroni to the cheese sauce, stirring until evenly coated.
- Step 6: Grease a baking dish with olive oil or butter. Pour in the macaroni and cheese, smoothing the top.
- Step 7: Arrange the mozzarella ghost slices on top. Add black sesame seeds or peppercorns for the ghost eyes.
- Step 8: Bake uncovered at 375°F (190°C) for 20 to 25 minutes, until the dish is bubbly and lightly golden on top.
- Step 9: Let the mac and cheese cool slightly before serving. Enjoy your spooky, cheesy creation!
Tips & Variations
- Use a mix of your favorite cheeses for a richer flavor—Gruyère or mozzarella can add creaminess to the sauce itself.
- Cut the mozzarella ghosts ahead of time and keep them chilled to help them hold their shape during baking.
- Add a pinch of smoked paprika or cayenne pepper to the cheese sauce for a subtle kick.
- If you don’t have black sesame seeds or peppercorns, small pieces of black olives work well for ghost eyes.
Storage
Store leftover Ghoul-gheroni and Cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally. Fresh mozzarella ghosts are best enjoyed immediately and may lose their shape if stored.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different pasta shape instead of elbow macaroni?
Yes! Any small pasta shape like shells, cavatappi, or penne will work well with this cheese sauce and hold the spooky toppings nicely.
How do I make the mozzarella ghosts stay white and not brown?
To help keep the mozzarella ghosts white, make sure your oven is not too hot and bake just until the mac and cheese is bubbly. Placing the ghosts on top towards the last 10 minutes of baking can also help maintain their shape and color.
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Ghoul-Gheroni and Cheese Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Ghoul-gheroni and Cheese is a fun and spooky twist on classic macaroni and cheese. Featuring tender elbow macaroni smothered in a rich, creamy cheddar and Parmesan cheese sauce, topped with ghost-shaped mozzarella slices and detailed with black sesame seed eyes. Perfect for Halloween or any festive occasion, this comforting baked dish combines familiar flavors with playful presentation.
Ingredients
Pasta
- 8 oz elbow macaroni (uncooked)
Cheese Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Topping
- 6 slices mozzarella cheese (cut into ghost shapes)
- Black sesame seeds or black peppercorns (for ghost eyes)
Other
- Olive oil or butter (to grease baking dish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just tender, about 7-8 minutes. Drain well and set aside to cool slightly.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour and whisk constantly for 1 minute to form a roux. Gradually add the whole milk, whisking continuously until the sauce thickens and coats the back of a spoon, about 3-4 minutes.
- Add the Cheese: Remove the sauce from heat and stir in the shredded sharp cheddar cheese and grated Parmesan until fully melted and smooth. Season with salt and freshly ground black pepper to taste.
- Combine with Pasta: Add the cooked elbow macaroni to the cheese sauce and stir gently until all the pasta is evenly coated with the rich cheese mixture.
- Prepare Baking Dish: Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil or butter to prevent sticking. Pour the macaroni and cheese mixture into the dish and smooth the top with a spatula.
- Add Mozzarella Ghosts: Place the mozzarella slices cut into ghost shapes evenly on top of the mac and cheese. Use black sesame seeds or black peppercorns to create spooky eyes for each ghost slice.
- Bake: Bake uncovered in the preheated oven for 20–25 minutes, or until the cheese sauce is bubbly and the mozzarella ghosts are melted and lightly golden on the edges.
- Serve: Remove from oven and let cool slightly before serving. Enjoy this festive, creamy baked mac and cheese with its adorable ghostly topping!
Notes
- To make ghost shapes, use small cookie cutters or carefully cut mozzarella slices with a knife.
- For a sharper flavor, use extra sharp cheddar cheese.
- Substitute whole milk with 2% milk for a slightly lighter dish.
- Add a pinch of smoked paprika or cayenne pepper to the cheese sauce for a subtle kick.
- This dish can be prepared ahead, assembled, and refrigerated, then baked before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: macaroni and cheese, baked mac and cheese, Halloween recipe, spooky recipes, cheddar cheese, mozzarella ghosts, comfort food
