My long-time friend Gretchen Siebach introduced me to this mac-and-cheese at a ladies' luncheon, and we are all now in love with it! Much less expensive and time-consuming to make than our beloved family standby, Million Dollar Mac-and-Cheese!
(I have never taken the time to make it with the optional crispy topping, but I'll bet it's very good!)
NOTES: The grocery store closest to me does not carry Gruyère; so, in a pinch, I have used a sharp white cheddar in place of the Gruyère, and a sharp yellow cheddar in place of the sharp white cheddar. It has worked wonderfully! I have also tried making this recipe without baking it (by melting the cheeses, seasonings, and milk/cream/butter all together and then tossing the sauce with the cooked pasta—it ends up very cheesy and runny, but the sauce sets up/thickens as it sits). I prefer the baked version.
Ingredients
Kosher salt
16 ounces elbow macaroni, with no ridges
1 1/2 cups heavy cream
1/2 cup milk
8 tablespoons (1 stick) unsalted butter
8 ounces processed cheese, such as Velveeta, cut into 1-inch cubes
8 ounces Gruyère cheese, grated (about 2 cups)
1 1/2 teaspoons mustard powder
1/2 teaspoon ground nutmeg
1 1/2 teaspoons freshly ground black pepper
½ tsp salt
8 ounces sharp white Cheddar cheese, grated (about 2 cups); reserve for the top
Crispy Topping (optional)
2 tablespoons unsalted butter
1 small garlic clove, minced
3 cups panko bread crumbs
2 pinches of kosher salt
Directions
Bring a large pot of generously salted water to a boil. Cook the macaroni until al dente according to the package directions. Drain thoroughly and transfer to a large bowl.
Meanwhile, position a rack in the top third of the oven and preheat the oven to 350°F.
In a small saucepan, combine the cream, milk, and butter and heat over medium-low heat until warm and the butter is melted. Pour over the pasta. Add the Velveeta, Gruyère, mustard powder, nutmeg, pepper, and 1/2 teaspoon salt and stir until well combined.
Pour the pasta into a 9 x 13-inch baking dish and spread evenly. Top with the Cheddar. Bake until the Cheddar is melted, about 25 minutes.
Meanwhile, if desired, make the crispy topping: In a large skillet, melt the butter over low heat. Add the garlic and cook until softened, about 1 minute. Add the panko and salt and toss to coat completely with the butter and garlic. Increase the heat to medium-low and toast in the pan, stirring often, until lightly browned, 7 to 8 minutes.
Remove the baked mac and cheese from the oven and let stand for 5 minutes. Top with the crispy topping, if using, just before serving.
Store leftovers in a covered container for up to 3 days. Reheat in a 300°F oven.
"Magnolia Table: A Collection of Recipes for Gathering" by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.
Bring a large pot of generously salted water to a boil. Cook the macaroni until al dente according to the package directions. Drain thoroughly and transfer to a large bowl.
Meanwhile, position a rack in the top third of the oven and preheat the oven to 350°F.
In a small saucepan, combine the cream, milk, and butter and heat over medium-low heat until warm and the butter is melted. Pour over the pasta. Add the Velveeta, Gruyère, mustard powder, nutmeg, pepper, and 1/2 teaspoon salt and stir until well combined.
Pour the pasta into a 9 x 13-inch baking dish and spread evenly. Top with the Cheddar. Bake until the Cheddar is melted, about 25 minutes.
Meanwhile, if desired, make the crispy topping: In a large skillet, melt the butter over low heat. Add the garlic and cook until softened, about 1 minute. Add the panko and salt and toss to coat completely with the butter and garlic. Increase the heat to medium-low and toast in the pan, stirring often, until lightly browned, 7 to 8 minutes.
Remove the baked mac and cheese from the oven and let stand for 5 minutes. Top with the crispy topping, if using, just before serving.
Store leftovers in a covered container for up to 3 days. Reheat in a 300°F oven.
"Magnolia Table: A Collection of Recipes for Gathering" by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.