Matt Welsch's Award-Winning Vagabond Mac & Cheese Recipe from Guy’s Grocery Games
Matt Welsch, a Wheeling native and owner of The Vagabond Kitchen, brings a deep passion for community to his cooking. He sources ingredients locally to create standout dishes. His distinctive style caught the eye of Food Network producers, leading to his appearance on Guy’s Grocery Games, hosted by Guy Fieri. In this grocery store-set competition, four chefs vie for a $20,000 prize through creative challenges. Welsch triumphed over his competitors with his macaroni & cheese and won the shopping spree, securing the full $20,000.
Vagabond Macaroni & Cheese
Serves 4
Pasta:
- 8 oz elbow macaroni
- Kosher salt, to taste (TT)
Roux:
- 1 cup butter
- 1 cup all-purpose flour
Béchamel:
- 2 cups whole milk
- ½ cup heavy cream
Cheese Sauce:
- Slightly over ½ lb cheese (about 3+ cups shredded): e.g., 5 oz cheddar, 2 oz Gorgonzola, 2 oz pepper jack
Optional Add-Ins: Choose 2-3 items like cooked chicken, broccoli, chorizo, or mushrooms. Drain well to avoid excess moisture.
Topping:
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 cup panko breadcrumbs
- 1 large garlic clove, minced
- 1 oz grated Parmesan
- ½ cup crumbled bacon (from about 12 strips)
Instructions:
When Guy Fieri challenged contestants on Guy’s Grocery Games to create a "guilty pleasure," I knew macaroni & cheese was my dish. Silky cheese sauce coats pillowy noodles—pure comfort food with endless variations.
Start with heavily salted water (like seawater). Boil and cook 8 oz elbow macaroni al dente. Preheat oven to 400°F.
Drain pasta in a colander and let it rest; avoid shaking to prevent sticking.
Cook 12 bacon strips, chopped, until crispy in a large cast-iron skillet over medium heat (non-stick works, but cast iron elevates results). Drain most grease (save for other uses); set crumbles aside.
In the same skillet, heat 1 Tbsp butter and 1 Tbsp oil until butter stops foaming. Add minced garlic; cook to deep gold. Stir in panko until fat is absorbed. Transfer to a bowl; mix in Parmesan and bacon.
Make the roux: In the skillet over medium heat, melt 1 cup butter. Whisk in 1 cup flour until smooth. Toast on medium-low to golden.
Build béchamel: Heat milk and cream in a saucepan. Gradually whisk into roux over medium-high heat until smooth and creamy—no lumps.
Cheese sauce: Use freshly grated cheese (avoid pre-shredded for better texture). Stir in ~½ lb (e.g., cheddar, Gorgonzola, pepper jack) until "nappe"—coats a spoon thickly.
Combine drained pasta, cheese sauce, and optional add-ins in a casserole dish; fold gently. Top evenly with panko mixture. Place on a sheet tray; bake 18 minutes until golden. Rest 15 minutes before serving.
Enjoy this prize-winning recipe!
