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Russell Wilson shares recipe for his special mac n cheese

Touchdown Wire logo Touchdown Wire 11/30/2020 Barry Werner
Russell Wilson preparing food in a kitchen © Provided by Touchdown Wire

Russell Wilson and the Seattle Seahawks will be cooking Monday against the Philadelphia Eagles. When off the field, the quarterback enjoys spending time in the kitchen as Chef Russell. Let Russ Cook is the saying and he knows what to do.

He has decided to share one of his favorite — and most comforting — recipes.

Check out the way to work up Russell Wilson’s special mac n cheese.

It certainly would be a great accompaniment while watching Wilson and the Seahawks work on Monday Night Football.

The recipe is a feature of the Why Not You Foundation’s holiday campaign to help those in need. The foundation announced a partnership Monday to tackle the issue of hunger and support children and families most in need due to COVID-19.

“Let Russ Cook” aprons and wine can be purchased to help the cause here.

(The aprons are available at Safeway and Albertsons stores across Washington.)

The recipe from the quarterback who cooks on and off the field.

Russell’s Mac and Cheese 



9 X 13 baking dish or your favorite individual mac and cheese dishes 

Aluminum foil 


1 pound cavatappi   1 stick unsalted butter (8 Tbsp)  1/2 cup all purpose flour  4 cups whole milk   2 cups grated gruyere  3 cups grated extra sharp cheddar  1 teaspoon pepper  1 teaspoon seasoned salt (add to taste at the end) 

For Topping  

1/2 cup grated extra-sharp cheddar   1/2 cup grated gruyere  

Preheat oven to 350 degrees. 

Cook cavatappi in a large pot of salted boiling water.  

Pro Tip: Cook to al dente (normally 2 minutes less than package instructions), because when you add to cheese sauce and bake it will cook a little more.  

Drain pasta and rinse with cold water so it stops the cooking process. 

In a stockpot over medium heat melt butter. Once butter is melted, add flour and whisk to combine. Keep whisking flour and butter mixture for 2 minutes.  

Add milk and keep whisking. Whisk for another 2-4 minutes and the mixture will start to thicken.  Turn off heat and add gruyere, cheddar, pepper and seasoned salt to taste. Stir until cheese is melted. Add cooked cavatappi and stir to combine.  

Pour into 9 X 13 baking dish and cover with aluminum foil.  

Bake for 30 minutes.  

Remove aluminum foil, add cheese for topping and bake for another 10 minutes uncovered until melted and bubbly on top.


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