This Joanna Gaines Mac And Cheese is made with elbow macaroni, heavy cream, milk, unsalted butter, processed cheese like Velveeta, Gruyère cheese, mustard powder, ground nutmeg, and freshly ground black pepper. You can use cream cheese instead of Velveeta if you prefer.
This quick recipe takes only 45 minutes to prepare, including cooling time. Simply make it and serve it with green salads, sautéed vegetables, or zingy coleslaw.
Note:This easy homemade Mac And Cheese is from “Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines, page 575, under the name Becki’s Mac and Cheese.
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Print RecipeMac And Cheese Ingredients
- 16 ounces elbow macaroni, with no ridges
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 8 tablespoons unsalted butter
- 8 ounces processed cheese, such as Velveeta(you can use 8 ounces of cream cheese instead)
- 8 ounces Gruyère cheese, grated
- 1 1/2 teaspoons mustard powder
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons freshly ground black pepper
- 8 ounces white Cheddar cheese, grated
- Optional: Crispy Topping (2 tablespoons unsalted butter, 1 small garlic clove, minced, 3 cups panko bread crumbs, 2 pinches of kosher salt)
How To Make Mac And Cheese
- Preparation: Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook the macaroni until al dente. Drain and transfer to a large bowl.
- Make The Sauce: In a small saucepan, heat the cream, milk, and butter over medium-low heat until warm and the butter is melted.
- Mixing: Pour the warm sauce over the pasta. Add Velveeta, Gruyère or (cream cheese if using), mustard powder, nutmeg, pepper, and a pinch of salt. Stir until well combined.
- Bake The Mac: Transfer the Mac mix to a 9 x 13-inch baking dish, spread evenly, and top with white Cheddar cheese. Bake for about 25 minutes.
- Optional Crispy Topping: In a skillet, melt butter over low heat, add garlic, and cook until softened. Add panko and salt, and toast until lightly browned. Top the baked mac and cheese with this crispy topping just before serving.
What To Serve With Mac And Cheese
The best side dishes to serve with this homemade Mac And Cheese are green salads, sautéed vegetables, zingy coleslaw, lemony green beans, citrus salad, sautéed spinach, kale salad, and Brussels sprouts.
How Long Does Mac And Cheese Last in The Fridge
Leftover Mac And Cheese can last in the fridge for about 3 days. Make sure to let the Mac And Cheese cool before, then cover the dish with a lid or aluminum foil before storing it in the fridge.
Can I Freeze This Mac And Cheese
Yes, this Mac And Cheese can be frozen for about 1-2 months. Simply transfer the cooled Mac And Cheese into an airtight container before placing it in the freezer.
To thaw, place the container in the fridge overnight.
How To Reheat Mac And Cheese
Just reheat leftover Mac And Cheese in a 300°F oven until it’s warmed through. You can also use a microwave, but make sure to stir it occasionally for even heating.
Try More Joanna Gaines Recipes:
- Joanna Gaines Meatballs
- Joanna Gaines Meat Pies
- Jalapeno Drip Jam Recipe
- Strawberry Butter Recipe
- Joanna Gaines Fatayer
Joanna Gaines Mac And Cheese Recipe
Author: Hamdi Saidani Cooking Method:Baked Cuisine:American Courses:Dinner
Prep time: 10 minutesCook time:1 hour Rest time: 5 minutesTotal time:1 hour 15 minutesServings:10 servings
Description
This Joanna Gaines Mac And Cheese is made with elbow macaroni, heavy cream, milk, unsalted butter, processed cheese like Velveeta, Gruyère cheese, mustard powder, ground nutmeg, and freshly ground black pepper. You can use cream cheese instead of Velveeta if you prefer.
This quick recipe takes only 45 minutes to prepare, including cooling time. Simply make it and serve it with green salads, sautéed vegetables, or zingy coleslaw.
Joanna Gaines Mac And Cheese Ingredients
How To Make Joanna Gaines Mac And Cheese
- Preparation: Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook the macaroni until al dente. Drain and transfer to a large bowl.
- Make The Sauce: In a small saucepan, heat the cream, milk, and butter over medium-low heat until warm and the butter is melted.
- Mixing: Pour the warm sauce over the pasta. Add Velveeta, Gruyère or (cream cheese if using), mustard powder, nutmeg, pepper, and a pinch of salt. Stir until well combined.
- Bake The Mac: Transfer the Mac mix to a 9 x 13-inch baking dish, spread evenly, and top with white Cheddar cheese. Bake for about 25 minutes.
- Optional Crispy Topping: In a skillet, melt butter over low heat, add garlic, and cook until softened. Add panko and salt, and toast until lightly browned. Top the baked mac and cheese with this crispy topping just before serving.
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