Description
Ghoul-gheroni and Cheese is a creamy stovetop mac and cheese with a spooky Halloween twist—mozzarella ghost cutouts and olive eyes for playful fun that still tastes like classic comfort.
Ingredients
12 oz macaroni (or small shells), cooked al dente
2 cups whole milk (plus splashes to loosen)
2 tbsp unsalted butter
2 tbsp flour
3 cups shredded sharp cheddar (or cheddar-jack mix)
1/2 tsp mustard powder
1/4 tsp garlic powder
Pinch smoked paprika
1/2–3/4 tsp kosher salt
1/4 tsp black pepper
8–10 slices low-moisture mozzarella (for ghost shapes)
10–12 olive slices (black or green) for “eyes”
Optional: 2–3 tbsp cream cheese, hot sauce
Instructions
1. Cook pasta in salted water until al dente. Drain and reserve 1 cup pasta water.
2. In a saucepan, melt butter. Whisk in flour and cook 1 minute.
3. Gradually add milk, whisking until smooth and thickened. Season with mustard powder, garlic powder, paprika, salt, and pepper.
4. Remove from heat. Stir in cheddar until melted and creamy. Add cream cheese if using. Adjust with splashes of milk or pasta water.
5. Toss pasta with sauce until coated. Transfer to a broiler-safe dish and smooth the surface.
6. Cut ghost shapes from mozzarella slices. Place on hot mac. Broil 30–60 seconds until softened but still shaped.
7. Add olive slices as “eyes.” Serve immediately.
Notes
Shred cheese from blocks for the smoothest sauce.
Cut mozzarella ghosts ahead and store between parchment.
Broil briefly to keep ghost shapes defined.
Reheat gently with milk to keep sauce creamy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Broil
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1/6 recipe)
- Calories: 620
- Sugar: 7 g
- Sodium: 760 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 75 mg