Joanna Gaines Mac And Cheese​

This delicious mac and cheese recipe by Joanna Gaines is the ultimate comfort food—creamy, cheesy, and topped with crispy golden breadcrumbs. Perfect for a quick weeknight meal or a cozy weekend treat, it’s simple to make and uses pantry staples you likely already have. Customize with your favorite cheeses for an extra-special touch!

Recipe Ingredients

Macaroni:

• 250g / 8 oz macaroni (elbow pasta)
• 1 tbsp (15g) unsalted butter (or 2 tsp oil)
• Topping:
• 2/3 cup panko breadcrumbs
• 2 tbsp (30g) unsalted butter , melted
• 1/4 tsp salt

Sauce:

• 4 tbsp (60g) unsalted butter
• 1/3 cup flour , plain / all purpose
• 3 cups milk , warmed (low or full fat)
• 2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby)
• 1 cup freshly shredded mozzarella cheese , or more other cheese of choice
• 3/4 tsp salt

Seasonings (optional):

• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp mustard powder

How To Make Mac And Cheese Recipe​?

1. Cook the pasta: Bring a large pot of water to a boil. Add 250g / 8 oz of macaroni and cook according to packet directions, but reduce the cooking time by 1 minute. Drain, return to the pot, and toss with 15g / 1 tbsp of butter until melted. Set aside.
2. Prepare the topping: In a small bowl, mix 40g / 2/3 cup of panko breadcrumbs, 30g / 2 tbsp of melted butter, and 1/4 tsp of salt. Set aside.
3. Make the roux: Preheat your oven to 180°C / 350°F. In a large saucepan or an ovenproof skillet, melt 60g / 4 tbsp of butter over medium heat. Add 40g / 1/3 cup of flour and stir continuously for 1 minute.
4. Add the milk: Gradually pour in 750ml / 3 cups of warm milk, starting with about 250ml / 1 cup. Whisk until smooth, then add the remaining milk. Stir until lump-free.
5. Thicken the sauce: Cook the mixture for 5–8 minutes, stirring frequently, until thickened to a creamy consistency. The sauce should coat the back of a wooden spoon.
6. Add cheese and seasonings: Remove the pan from the heat and stir in 200g / 2 cups of shredded cheese, 100g / 1 cup of mozzarella, and optional seasonings (1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp mustard powder). Mix until combined. Taste and adjust salt if necessary.
7. Combine pasta and sauce: Pour the sauce into the pot with the cooked macaroni and stir quickly. Transfer the mixture to an ovenproof skillet or baking dish.
8. Add the topping: Sprinkle the breadcrumb topping evenly over the pasta.
9. Bake and serve: Bake the dish for 25 minutes or until the topping is lightly golden. Serve immediately, garnished with fresh parsley if desired.

Recipe Tips:

• Undercook the pasta slightly: Cook the macaroni for one minute less than the package instructions. This prevents it from becoming mushy when baked.
• Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents, which can make your sauce less creamy. Shred your cheese fresh for the best melt.
• Warm the milk: Always use warm milk when making the sauce. Cold milk can cause lumps and slow down the thickening process.
• Don’t overbake: Bake just until the breadcrumbs are golden. Overbaking can dry out the sauce, leaving your mac and cheese less creamy.
• Season the sauce gradually: Taste the sauce after adding the cheese and seasonings. Cheese adds saltiness, so adjust gradually to avoid over-seasoning.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover mac and cheese cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Reheat: Add the mac and cheese to a pan over low heat with a splash of milk. Stir frequently until warmed and creamy.

Nutrition Facts

Serving Size: 1 cup (245g)

• Calories: 216
• Total Fat: 9g
• Saturated Fat: 5.5g
• Cholesterol: 29mg
• Sodium: 821mg
• Potassium: 926mg
• Total Carbohydrate: 26g
• Dietary Fiber: 4.7g
• Sugars: Data not available
• Protein: 7g

Check out More Recipes:

• Joanna Gaines Scalloped Potatoes
• Joanna Gaines Cacio E Pepe
• Joanna Gaines Meatballs Recipe