Walt Disney World Recipes

Recipe From Jiko's At Disney's Animal Kingdom Lodge

Jiko Mac and Cheese

There are a bunch of different Disney mac and cheese versions but Jiko Mac and Cheeses is one of the best recipes out there and my husband’s personal favorite. 

Jiko Mac and Cheese is  super creamy and the pasta has the perfect tooth. And the Italian blend cheese enhanced the flavor just the right amount. Perhaps, that is why it is served in one of Disney’s signature dining restaurants.

Disney's Jiko restaurant interior
Disney Mac and cheese in a bowl with utensils

RESTAURANT Jiko

LOCATION Animal Kingdom Lodge

TIME 30 Minutes

SERVINGS 8

Jiko Mac and Cheese

Ingredients

  • 1 pound elbow macaroni
  • 3 tablespoons unsalted butter
  • 3 tablespoons flour 
  • 2 1/2 cups milk 
  • 8 ounces shredded Italian cheese blend 
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon pepper

Instructions

  1. Cook pasta in boiling salted water according to package directions. Drain and set aside to keep warm. 
  2. In a medium saucepan make a roux by melting the butter and stirring in the flour. Cook for 3 minutes, stirring frequently. Don’t let this brown too much or it will taste bitter and burned. 
  3. Slowly pour in the milk while whisking constantly until no lumps remain. 
  4. Simmer this milk mixture over medium-low heat for 5-8 minutes. The sauce should be thick enough to coat the back of a spoon.
  5. Add the shredded cheese to the milk mixture a little at a time. Stir and allow to melt before adding more cheese. 
  6. Season with salt and pepper to taste. 
  7. Pour cheese sauce over cooked macaroni and gently stir together. Serve. 

RECIPE TIP: When making pasta, wait to add salt until the water states boiling. Salt increased the boiling point of water. If you add salt to the water first, it will take much longer to reach boiling.

RECIPE TIP: When adding salt to pasta water, use a good amount of salt. If you were to taste the water, it should taste salty, like sea water. This allows you to season the pasta rather than salting the outside later and having a salty dish.

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