Gothic Mac & Cheese

Why You’ll Love This Recipe

I love this dish because it takes something familiar and transforms it into a spooky, show-stopping meal. The beet juice gives the pasta a haunting red color, while the activated charcoal turns the cheese sauce into an inky black that looks both eerie and elegant. It’s fun to make, delicious to eat, and always gets people talking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound heart shaped pasta
48 oz beet juice
1 stick unsalted butter
½ cup all purpose flour
½ teaspoon freshly cracked black pepper
2 cups milk
1¼ tsp activated charcoal
2 cups shredded Cracker Barrel Sharp Cheddar

Directions

1. I cook the pasta in beet juice until al dente, then drain it.

2. While the pasta cooks, I melt the butter in a medium saucepan to start the roux.

3. I whisk in the flour, salt, and pepper, stirring for several minutes until the roux darkens slightly.

4. I slowly pour in the milk, whisking constantly until the sauce thickens and turns creamy.

5. I stir in the activated charcoal until fully incorporated.

6. I add the shredded cheddar and stir until smooth and well combined.

7. I transfer the pasta to a serving dish, pour the black cheese sauce over it, and serve immediately.

Servings and Timing

This recipe makes about 6 servings. It takes 15 minutes to prep, 15 minutes to cook, and is ready in 30 minutes total.

Variations

Sometimes I use different pasta shapes for variety, like shells or spirals. For a spicier version, I add a pinch of cayenne or a splash of hot sauce to the cheese sauce. If I want a more intense flavor, I mix in some smoked gouda or gruyere with the cheddar. For an extra creepy touch, I top it with bread crumbs dyed black with charcoal before baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of milk to loosen the sauce, or I microwave it in short intervals, stirring in between. I don’t recommend freezing since the sauce can separate.

FAQs

Does the beet juice affect the flavor of the pasta?

It gives a very subtle earthy note, but the cheese sauce mostly covers it.

Is activated charcoal safe to eat?

Yes, food-grade activated charcoal is safe in small amounts and is used here mainly for color.

Can I use a different cheese?

Yes, I sometimes use a mix of cheddar and gouda for a deeper flavor.

Can I make this without beet juice?

Yes, but the pasta won’t turn red. You could also use food coloring in the boiling water.

Can I bake this mac and cheese?

Yes, I sometimes transfer it to a baking dish, top with breadcrumbs, and bake at 375°F for 15 minutes.

Does the charcoal change the taste?

Not much—it’s neutral in flavor but creates a dramatic black color.

Can I make it gluten-free?

Yes, I use gluten-free pasta and a gluten-free flour blend for the roux.

Can I prepare it ahead of time?

Yes, I make the sauce ahead and reheat it gently before serving with freshly cooked pasta.

What pasta shape works best?

I like heart-shaped pasta for the theme, but elbows, shells, or cavatappi work perfectly.

Can I double the recipe?

Yes, I often double it for parties—it scales up easily.

Conclusion

This gothic mac and cheese is one of my favorite ways to turn a comfort food classic into a dramatic and spooky dish. I love how the red pasta and black cheese sauce create such a haunting visual, while the flavors stay creamy, cheesy, and satisfying. It’s the perfect centerpiece for Halloween or any time I want a meal that’s as memorable as it is delicious.