Kickback Mac ~ Mac and Cheese Recipe
Every family has that one legendary dish, and for us, it’s Kickback Mac. Stemming from the original menu at Clay’s, this classic has been given a modern, mouthwatering update by our talented home chef, Ryan Clay. Don't let the gourmet flavor fool you—this recipe is wonderfully quick and simple to make. Loaded with fresh garlic, three distinct cheeses, and our exclusive secret blend, it’s the ultimate mac and cheese experience.
Kickback Mac: Our Famous Mac’n’Cheese Recipe
Darrell Clay
8
20 minutes
45 minutes
American
Dinner
Get ready to elevate your comfort food game with Kickback Mac—a beloved family favorite originally served at Clay’s, now beautifully reimagined by our resident culinary talent, Ryan Clay. This recipe strikes the perfect balance between simple and spectacular. It comes together in a flash, featuring bold punches of fresh garlic, three rich cheeses, and our closely guarded secret cheese blend. It’s creamy, dreamy, and guaranteed to steal the show at your next family dinner! CHECK OUT THE VIDEO ON OUR WEBSITE!!
Ingredients
- • 1.5 cups elbow macaroni, (or your favorite pasta noodle)
- • 1.5 cups, (⅓ of a lb, or 5.3oz) Sharp Cheddar Cheese, shredded
- • 1.5 cups, (⅓ of a lb, or 5.3oz) Colby cheese, shredded
- • 1.5 cups, (⅓ of a lb, 5.3oz) Monterey Jack cheese, shredded
- • 1 egg, lightly beaten
- • 1 cup whole milk
• 1 stick (4oz) unsalted butter
- • 5 cloves garlic, minced
- • Clay’s Kickback Mac Secret Spice Blend (Pouch)
½ cup bread crumbs (Texas Toast Garlic and Butter Croutons smashed)
Directions
Fill a 4 quart pot with water, add 2 tablespoons of salt and transfer to the cooktop turning the burner to high.
While waiting for the water to boil, place all 3 shredded cheeses in a large bowl, add in the egg, milk, and Clay’s Kickback Spice Blend, mix then set aside. Turn the oven on and set to 350 degrees.
Melt the butter in a small saucepan and add the minced garlic and sauté for about 3-4 minutes over medium heat until fragrant, being careful not to burn the garlic.
Add the garlic and butter mixture, (while still warm) to the shredded cheese bowl and mix thoroughly, (the cheese will soften a little).
Once the pasta water comes to a boil, add the pasta and stir immediately. Cook the pasta to al dente according to the directions on the box, (usually 4-8 minutes).
When the pasta is ready, drain quickly into a colander and immediately add the pasta to the shredded cheese mixture.
Using a spatula or wooden spoon, combine the pasta and cheese together thoroughly (the heat from the pasta will help melt the cheese).
When the cheese and pasta are combined, pour the whole mixture into a 8x8 or larger casserole dish or aluminum 1/4 sheet pan and smooth out.
Lightly dust the top of the mac and cheese with the panko/bread crumb topping of choice.
Place the mac and cheese in a 350 degree preheated oven for 25 minutes.
If you like a crunchier topping you can change the oven to the broil setting and broil for 2-4 minutes to create a golden, crispy top.