Julia Child Mac And Cheese Recipe

Julia Child Mac And Cheese is a classic American dinner side dish baked with a bubbly Gruyère crust. This version uses a traditional white sauce base mixed with elbow pasta and extra butter for a rich, golden finish.

I’ve made this more than a dozen times and the biggest lesson I learned is about the flour. If you don’t cook the butter and flour mixture long enough before adding the milk, your cheese sauce will taste like raw dough. You’ve got to let it bubble until it smells slightly nutty but stay vigilant so it doesn’t turn brown.

The choice of cheese is what makes this stand out from the box stuff you grew up eating. Julia’s use of Gruyère instead of just standard cheddar gives it a sophisticated edge that actually tastes better the next day. I always make a double batch because the leftovers stay creamy rather than turning into a greasy brick.

Julia Child Mac And Cheese Ingredients

For the Pasta

• 1 lb (450g) elbow macaroni
• 2 tbsp (30g) unsalted butter
• 1 tsp (6g) salt for the boiling water

For the Mornay Sauce

• 1/4 cup (55g) unsalted butter
• 1/4 cup (30g) all-purpose flour
• 3 cups (710ml) whole milk, warmed
• 1/2 tsp (3g) salt
• 1/4 tsp (1g) white pepper
• 1 pinch (0.5g) nutmeg
• 2 cups (200g) Gruyère cheese, grated
• 1/2 cup (50g) Parmesan cheese, grated

For the Topping

• 1/2 cup (50g) breadcrumbs
• 2 tbsp (30g) unsalted butter, melted

How To Make Julia Child Mac And Cheese

• 1. Boil the pasta: Bring a large pot of salted water to a rolling boil and drop in the macaroni. Cook it for about two minutes less than the package says so it’s still quite firm. The noodles will finish softening in the oven, so if they’re soft now, they’ll be mush later.
• 2. Butter the noodles: Drain the pasta well and return it to the warm pot. Stir in two tablespoons of butter until every noodle is coated and shiny. This thin layer of fat keeps the pasta from soaking up all the sauce and getting bloated while it bakes.
• 3. Start the roux: Melt the quarter cup of butter in a heavy saucepan over medium heat. Once it stops foaming, whisk in the flour and cook it for two minutes while stirring constantly. You’re looking for a pale straw color and a faint toasted aroma.
• 4. Add the milk: Pour in the warm milk very slowly, whisking hard the whole time to prevent lumps. Keep stirring until the liquid thickens enough to coat the back of a spoon. If you see any tiny clumps, keep whisking vigorously before the sauce gets too hot.
• 5. Season and cheese: Remove the pan from the heat and stir in the salt, white pepper, and nutmeg. Add the Gruyère and half of the Parmesan, stirring gently until the cheese is mostly melted. Don’t worry if it isn’t perfectly smooth yet since the oven heat will finish the job.
• 6. Combine everything: Pour the cheese sauce over the buttered macaroni and stir until the noodles are fully submerged. Taste a tiny bit of the sauce now to see if it needs more salt. Transfer the whole mixture into a buttered baking dish, spreading it out into an even layer.
• 7. Add the topping: Mix the breadcrumbs with the remaining Parmesan and the melted butter in a small bowl. Sprinkle this mixture over the top of the pasta, making sure to reach the very edges of the dish. This creates that signature crunch that hides the creamy center.
• 8. Bake the dish: Place the dish in the center of an oven preheated to 375°F (190°C) and bake for about 30 minutes. You’ll know it’s ready when the sauce is bubbling up around the sides and the breadcrumbs are deep brown. Let it sit for five minutes before serving so the sauce sets up.

Recipe Tips

• Check your milk temperature. Using cold milk straight from the fridge often causes the sauce to seize or form stubborn lumps. Warm it in the microwave for a minute first so it incorporates smoothly into the butter and flour.
• Grate your own cheese. Pre-shredded bags are coated in potato starch to keep the strands from sticking, which prevents the cheese from melting into a silky sauce. Buying a block and using a box grater takes three minutes but changes the whole texture of the meal.
• Use a shallow baking dish. A wider, shallower dish creates more surface area for the crispy breadcrumb topping. If you use a deep pot, you’ll end up with a lot of soft middle and not enough of the crunchy bits everyone fights over.
• Watch the salt carefully. Gruyère and Parmesan are naturally salty, so go easy on the extra salt until the very end. I always wait until the cheese is fully mixed into the sauce before I decide if it needs another pinch.
• Prepare the topping last. Don’t mix the butter into the breadcrumbs until right before you put the dish in the oven. If they sit too long, the crumbs absorb the moisture and won’t get as crispy during the bake.
• Keep the leftovers covered. If you have extra, press a piece of plastic wrap directly onto the surface of the remaining mac and cheese. This prevents a tough skin from forming on the sauce while it sits in the fridge.

What To Serve With Mac And Cheese

A simple green salad with a sharp lemon dressing is the best way to eat this. The acidity helps balance out the heavy cream and cheese so you don’t feel weighed down after dinner.

Roasted broccoli or charred green beans also make a great side for this dish. If you’re serving it as a main course, some sliced smoked sausage or crispy bacon bits on the side add a nice savory element.

How To Store Mac And Cheese

• Fridge: Place the cooled leftovers in an airtight container and keep them in the refrigerator for up to four days. Make sure the container is sealed tight so the pasta doesn’t pick up other smells from the fridge.
• Reheat: The oven is the best way to get that crispy topping back to its original state. Put a portion in a small oven-safe dish with a splash of milk and bake at 350°F (175°C) until it’s hot all the way through. A microwave works for a quick lunch, but it often makes the noodles a bit soft and oily.
• Freeze: You can freeze this dish for up to two months if you wrap it tightly in plastic and then foil. It’s actually better to freeze it before baking, then just add an extra fifteen minutes to the cooking time when you’re ready to eat.

Julia Child Mac And Cheese Nutrition Facts

Per serving (1 of 8):

• Calories: 540 kcal
• Protein: 22g
• Fat: 31g
• Carbohydrates: 43g
• Sugar: 5g
• Sodium: 680mg

FAQs

Can I use cheddar instead of Gruyère in this Julia Child Mac And Cheese?

Yes, you can swap them, but the flavor won’t be as nutty or complex. If you go with cheddar, use an extra-sharp variety so the cheese flavor doesn’t get lost in the heavy cream sauce.

Why is my cheese sauce grainy?

Graininess usually happens if the heat is too high when you add the cheese. Always pull the pan off the burner before stirring in the Gruyère so the proteins don’t scramble and get gritty.

Can I make Julia Child Mac And Cheese ahead of time?

Yes, you can assemble the whole dish a day early and keep it in the fridge. Just wait to add the breadcrumb topping until right before you put it in the oven so they stay dry.

Can I use a different type of pasta?

No, elbow macaroni is the best choice here because the hollow shape holds onto the thick Mornay sauce. Small shells work in a pinch, but avoid long noodles like spaghetti which can’t support the weight of the cheese.

How do I stop the sauce from breaking?

Make sure you add the milk slowly at the start to create a stable base. If you pour all the liquid in at once, the fat and flour might separate, leaving you with a greasy mess instead of a smooth sauce.

More Julia Child Recipes:

• Julia Child Baked Beans
• Julia Child Lamb Stew
• Julia Child Chicken Mushroom Cream
• Julia Child Duck A L’Orange