Ghoul-gheroni and Cheese for Your Spooky Season

There's something absolutely magical about mac and cheese that just hits differently in October. Maybe it's the way that creamy, golden sauce wraps around each noodle like a warm hug on a chilly fall evening. Or maybe it's because this year, we're turning everyone's favorite comfort food into something wonderfully spooky with Ghoul-gheroni and Cheese.

I'll be honest—when my kids first suggested we make "ghost mac and cheese," I thought they were just trying to get out of eating vegetables again. But as I started playing around with mozzarella cutouts and tiny sesame seed eyes, I realized we were onto something truly fun. This dish became our October tradition, and now it's the most requested dinner every Halloween season.t

Jump To Recipe

• Why You'll Love This Ghoul-gheroni and Cheese
• What Makes This Recipe Special
• Gathering Your Ingredients
• Creating Your Cheese Masterpiece
• Bringing It All Together
• Adding the Spooky Fun
• The Final Bake
• Serving Your Spooky Creation
• Tips for Success
• Making It Your Own
• Frequently asked questions
• Conclusion
• Ghoul-gheroni and Cheese for Your Spooky Season

Why You'll Love This Ghoul-gheroni and Cheese

Let me paint you a picture: It's 5 PM on a Wednesday. You've got approximately seventeen minutes before someone has a meltdown about being hungry, and you need something that's both dinner and entertainment. Enter this beauty. It's classic baked mac and cheese with a playful twist that'll make your kids actually excited about what's for dinner.

The best part? You're not sacrificing flavor for fun. We're talking sharp cheddar, creamy Parmesan, and a silky homemade cheese sauce that'll make you wonder why you ever bought the boxed stuff. Those little mozzarella ghosts on top? They're not just adorable—they add an extra layer of melty, gooey goodness that takes this creamy pasta dish to the next level.

What Makes This Recipe Special

Unlike those complicated Halloween recipes that require culinary school credentials and three hours of free time, this one keeps things real. You're working with ingredients you probably already have in your fridge and pantry. No fancy equipment needed—just a pot, a pan, and a baking dish.

The ghost shapes are forgiving too. Mine never look Instagram-perfect, and honestly? The wonky ones with crooked eyes are usually everyone's favorites. My daughter named one "Gerald" last year because he looked perpetually surprised, and we still talk about him.

Gathering Your Ingredients

For this homemade macaroni and cheese, you'll need 8 ounces of elbow macaroni, which is about half a standard box. Don't worry about measuring it out with scientific precision—eyeballing it works just fine.

The cheese sauce requires 2 tablespoons of butter and an equal amount of all-purpose flour to create what fancy cooking shows call a roux (but we'll just call it "the magic thickener"). You'll also need 2 cups of whole milk. I've tried making this with skim milk before, and let's just say the results were sad and watery. Trust me on the whole milk.

For the cheese, grab 2 cups of shredded sharp cheddar and half a cup of grated Parmesan. The sharp cheddar gives you that classic mac and cheese flavor we all crave, while the Parmesan adds a subtle nutty depth.

The ghost crew needs 6 slices of mozzarella cheese. Those pre-sliced sandwich slices work perfectly because they're already the right thickness. You'll also need black sesame seeds or black peppercorns for the eyes—I prefer sesame seeds because peppercorns can be a bit intense for younger taste buds.

Creating Your Cheese Masterpiece

Start by getting a pot of salted water boiling for your pasta. I usually fill it about three-quarters full and add enough salt that it tastes like the ocean—sounds dramatic, but it seasons the pasta from the inside out. Cook those elbows until they're just tender, which usually takes about 7 minutes. They'll continue cooking in the oven, so don't let them get mushy now.

While the pasta's doing its thing, you can start on the cheese sauce. Melt your butter in a medium saucepan over medium heat. Once it's bubbling happily, whisk in the flour and keep whisking for about a minute. It'll smell slightly nutty and look like wet sand—that's exactly what you want.

Now comes the part where people sometimes panic, but you've got this. Slowly pour in your milk while whisking constantly. And when I say slowly, I mean slowly—like you're pouring precious liquid gold, not trying to fill up a water glass. This prevents lumps and creates that silky texture we're after. Keep whisking for about 3 to 4 minutes until the mixture thickens enough to coat the back of a spoon.

Turn off the heat before adding your cheese—this is crucial because direct heat can make cheese grainy. Stir in that beautiful pile of shredded cheddar and Parmesan until everything melts into liquid velvet. Season with salt and pepper to taste. I usually start with half a teaspoon of salt and a few grinds of pepper, then adjust from there.

Bringing It All Together

Drain your pasta well—nobody wants watery mac and cheese—and add it right into your cheese sauce. Stir everything together until every single noodle is coated. This is the moment where you'll want to sneak a bite for "quality control purposes." Go ahead. I won't tell.

Grease a baking dish with either olive oil or butter. I like using a 9x13 inch pan for this recipe, but you could also use individual ramekins for a fancier presentation. Pour in your glorious cheesy pasta, smoothing the top with a spatula.

Adding the Spooky Fun

Here's where things get festive. Take your mozzarella slices and cut them into ghost shapes using either a small cookie cutter or a sharp knife. If you're knife-cutting, just make a rough ghost shape—rounded on top with a wavy bottom. Remember, ghosts are supernatural beings; they don't follow strict design guidelines.

Place your mozzarella ghosts on top of the mac and cheese, pressing them down gently so they sit flat. Now grab those black sesame seeds or peppercorns and add two little dots for eyes on each ghost. Some of my ghosts end up looking shocked, others look sleepy, and occasionally one looks downright mischievous. They all taste delicious.

The Final Bake

Pop your creation into a preheated 375°F oven for 20 to 25 minutes. You're looking for the edges to be bubbly and the top to turn lightly golden. Those ghosts will melt slightly, which is perfect—they should still be visible but soft and gooey. The whole house will smell incredible, and you'll have people wandering into the kitchen asking when dinner will be ready approximately every 90 seconds.

Serving Your Spooky Creation

Let the baked pasta cool for a few minutes before serving. I know it's tempting to dig in immediately, but giving it a short rest helps everything set up just enough that it doesn't fall apart when you scoop it. Plus, it prevents those painful mouth burns that happen when you're too eager.

Serve this as a main dish with a simple side salad to balance out the richness, or pair it with some roasted vegetables for a complete meal. It also works beautifully as a side dish at your Halloween party alongside other festive foods.

Tips for Success

The cheese sauce is more forgiving than you might think, but if it does get lumpy, don't panic. Just keep whisking vigorously or blend it with an immersion blender for a few seconds. It happens to the best of us.

If you want to make this ahead, assemble everything up to the point of adding the ghosts, then cover and refrigerate for up to 24 hours. Add your mozzarella ghosts right before baking, and you might need to add an extra 5 minutes to the baking time since it's starting cold.

For a crunchier top, sprinkle some panko breadcrumbs mixed with a little melted butter over everything before adding the ghosts. The contrast between the crispy top and creamy interior is absolutely divine.

Making It Your Own

This recipe is incredibly flexible. Not a fan of sharp cheddar? Try using Gruyère for a more sophisticated flavor, or mix in some smoked gouda for depth. You can also add cooked bacon bits, diced ham, or even some sautéed mushrooms to the base for extra substance.

For a spicier version, stir in a pinch of cayenne pepper or some diced jalapeños to the cheese sauce. My sister does this for the adult portion at her Halloween parties while keeping the kids' version mild, and it works perfectly.

If you're feeding a crowd, this recipe doubles beautifully. Just use a larger baking dish or two separate pans, and you're set for your fall gathering.

Frequently asked questions

Conclusion

This Ghoul-gheroni and Cheese has become more than just a recipe in our house—it's a signal that the best season of the year has arrived. It's the dish my kids request for their Halloween party, the comfort food I make when October winds start blowing, and the easy weeknight dinner that somehow feels special every single time.

There's something wonderful about taking a classic family-friendly meal and adding just enough whimsy to make it memorable. You're not spending hours in the kitchen or hunting down obscure ingredients. You're simply making great food and having a little fun along the way.

So grab that mozzarella, channel your inner ghost designer, and get ready for some serious kitchen creativity. Your family's going to love this one, and you might just start a new tradition of your own. Happy haunting, and even happier eating!

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