Name: Ghoul-gheroni and Cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 8 oz elbow macaroni (uncooked); 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups whole milk; 2 cups shredded sharp cheddar cheese; 1/2 cup grated Parmesan; Salt and pepper, to taste; 6 slices mozzarella cheese (cut into ghost shapes); Black sesame seeds or black peppercorns (for ghost eyes); Olive oil or butter (to grease baking dish)

Why You’ll Love This Recipe

I love how this recipe takes a simple mac and cheese and turns it into something memorable. It’s easy to make, fun to customize, and guaranteed to impress guests with those little ghostly faces. The cheddar-Parmesan combo makes the sauce super flavorful, and the mozzarella ghosts hold their shape just enough to keep the spooky theme intact. It’s comfort food with a Halloween twist—what’s not to love?

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz elbow macaroni (uncooked)
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan
Salt and pepper, to taste
6 slices mozzarella cheese (cut into ghost shapes)
Black sesame seeds or black peppercorns (for ghost eyes)
Olive oil or butter (to grease the baking dish)

Directions

I start by boiling the elbow macaroni in salted water until just tender, then drain and set it aside.
In a separate saucepan, I melt the butter over medium heat, whisk in the flour, and let it cook for about 1 minute to form a roux.
Slowly, I pour in the milk while whisking constantly, and cook for 3–4 minutes until the sauce thickens.
Once the sauce is thick, I remove it from the heat and stir in the shredded cheddar and Parmesan until the cheese is fully melted and smooth. I season with salt and pepper to taste.
I combine the drained pasta with the cheese sauce, mixing well to make sure every piece is coated.
I grease a baking dish with olive oil or butter, then pour in the mac and cheese mixture and smooth out the top.
I gently place the mozzarella ghost shapes on top, pressing them down slightly so they sit flat. Then I add black sesame seeds or peppercorns to create little eyes for each ghost.
I bake the dish uncovered at 375°F for 20–25 minutes, until the top is bubbling and slightly golden. The ghosts should melt just enough to look soft and spooky.
I let it cool for a few minutes before serving to help the ghosts stay visible on top.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

Sometimes I use different pasta shapes like small shells, cavatappi, or rotini for extra fun texture. If I don’t have ghost cutters, I freehand the mozzarella shapes or just use round slices—they still look festive. I’ve also added extras like crumbled bacon, roasted butternut squash, or sautéed onions to give the dish even more depth. For a smoky twist, I sometimes use smoked cheddar or gouda.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I either microwave it in short bursts or bake it in the oven at 325°F. To keep it creamy, I add a splash of milk before reheating. This dish also freezes well—after baking, I let it cool completely, wrap it tightly, and freeze it for up to 2 months. When ready to enjoy, I thaw it and reheat it covered at 350°F until warm.

FAQs

Can I use other pasta?

Yes, I often swap the elbows for small shells, rotini, or cavatappi. They all work great and hold onto the cheese sauce beautifully.

What if I don’t have ghost cutters?

I either use a small round cookie cutter or simply slice the mozzarella by hand. It still gives the dish that fun Halloween vibe.

Can I freeze this mac and cheese?

Definitely. I bake it first, let it cool, then wrap and freeze. When I want to reheat it, I thaw it overnight in the fridge and warm it in the oven.

How do I keep the mozzarella ghosts from melting too much?

I always place the ghosts on right before baking and avoid baking for too long. That way, they melt just enough to soften without losing their shape.

Can I make this ahead of time?

Yes! I assemble the dish ahead, cover it, and refrigerate until I’m ready to bake. It’s a great option for prepping a Halloween dinner in advance.

Conclusion

Ghoul-gheroni and Cheese is the kind of Halloween recipe that brings comfort, fun, and just the right amount of spooky to the table. I love how creamy and cheesy it is, with a playful ghostly twist that makes it perfect for kids and adults alike. Whether I’m planning a themed party or just want a festive dinner, this dish is always a hit.