St Louis Style Mac & Cheese

St Louis style Mac and Cheese with my homemade version of Provel! Creamy and Delicious!

St Louis Style Mac & Cheese | Fabtastic Eats When I was little my mom would never buy us the boxed mac and cheese or any type of canned spaghetti o’s or raviolis, or anything like that. I should have been happy right? Homemade everything! But I’d visit a friends house, and try those processed little cans of goodness, or microwave up a frozen corn dog and was a little envious…I KNOW.

Just even more proof that we don’t know a darn thing when we’re little. I mean, the decision making part of our brain isn’t even fully developed until we’re there’s that too.

St Louis Style Mac & Cheese | Fabtastic Eats Only when I got older did I realize how lucky I was for all the cooking that my mom did for us. Now I know, there is quite literally nothing like homemade mac and cheese! Especially since the combinations are absolutely endless!

When we lived in Missouri, we made a few trips to St Louis, and each time we had Provel in one way or another, but I always loved’s so creamy, and unlike other cheeses. But I can’t find it anywhere up here in the Northwest, and my husband and I got a hankering for it!

St Louis Style Mac & Cheese | Fabtastic Eats So a little googling and researching and voila! Homemade, makeshift Provel, combining the three cheese that make it up; Swiss, cheddar, and provolone, plus a little added mascarpone for even more creaminess!

This Mac & Cheese is fantastic! This recipe makes a lot, so if you’re not serving a crowd, you can definitely cut it in half. You’re going to love it!

St Louis Style Mac & Cheese | Fabtastic Eats

St Louis Style Mac & Cheese

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Serves 6-8

St Louis style Mac and Cheese with my homemade version of Provel! Creamy and Delicious!


  • 26 ounces pasta
  • 1/2 cup butter
  • 2 garlic cloves, minced
  • 1/4 cup chopped yellow onion
  • 1/2 cup flour
  • 4 cups 2% milk
  • 1/2 cup heavy cream
  • 1/2 cup mascarpone
  • 10 ounces swiss, shredded
  • 8 ounces cheddar, shredded
  • 8 ounces provolone, shredded
  • salt and pepper
  • 1/4 teaspoon nutmeg
  • 1/2-1 cup panko


  1. Cook pasta according until al dente, and set aside.
  2. In a large skillet, with high walls, melt the butter over medium-high heat. Stir in the garlic and yellow onion. Saute for 2-3 minutes.
  3. Whisk in the flour, creating a roux, and continue whisking until bubbly and golden brown.
  4. Pour in the milk and heavy cream, whisking continuously for 2-3 minutes.
  5. Add in the mascarpone, and all but 1/2 cup of the shredded cheese. Stir continuously until the sauce thickens and the cheese is fully melted.
  6. Season with nutmeg, and salt and pepper to taste.
  7. Preheat oven to 375°. Pour the cooked pasta in a large baking dish. Pour in the cheese sauce, and toss around until evenly distributed.
  8. Sprinkle the top with the panko then the remaining 1/2 cup of cheese.
  9. Pop it in the oven for 35-40 minutes, until the top is golden brown and bubbly. Serve and Enjoy!

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