The Best Mac N Cheese
Hey friends! Today I am sharing my recipe for the best mac n cheese. So this recipe is one that I have had in my pocket for years. It is a family favorite. It is also loved by friends and I could possibly convert enemies into friends with it. I don’t think I have enemies though so let’s not test that theory, K? Today’s recipe is an oldie from Sunset Magazine. It’s called the Ultimate Mac N Cheese. My boys both exclaimed tonight at dinner that it’s their fave. It was leftovers too. It’s like they think I am a mac n cheese wizard or something. Ha ha! We actually took it to our friends for dinner last night and my friend said, “So I am not a mac n cheese fan but I really liked this”. #yaaaas
So here’s the thing, I am not a food blogger. I {heart} food but I just make it and eat it. I am not great at photographing the process. Usually, I am totally in a hurry to get a meal cranked out which doesn’t help the creative process at all. Sometimes you’ll see little snippets on my Instagram stories as things are cooking.
I am a big fan of cheese. I love it. As a matter of fact, I don’t think I have met a cheese that I don’t like. I love that this recipe calls for Gruyere and Gouda. And wine. Yes, wine. I think that this combo is what makes it so savory but not overwhelmingly cheesy. It is also covered in yummy buttery breadcrumbs. You really can’t dislike this dish.
Ultimate Mac N Cheese – adapted by Sunset Magazine
- 12 ounces macaroni {I typically use large macaroni}
- 1/2 teaspoon coarse salt
- 3 1/2 tablespoons butter
- 1/2 cup finely chopped shallots
- 2 tablespoons flour
- 1 1/4 cups dry white wine
- 2/3 cup heavy whipping cream
- 7 ounces gruyère, grated
- 3 ounces aged gouda, grated
- 2 tablespoons plus 1 tsp. minced fresh chives
- 1 tablespoon Dijon mustard
- 1/8 teaspoon cayenne
- 1/8 teaspoon freshly ground nutmeg
- 1/4 loaf day-old French bread
- Preheat oven to 400°. Cook pasta according to package directions. Drain and set aside.
- Cook shallots and butter over medium heat until lightly golden, about 3 minutes. Sprinkle shallot-butter mixture with flour; cook, stirring often for about 1 minute. Add wine and stir, picking up any browned bits from the bottom of the pan. Add cream and stir well. Sprinkle in cheeses, one large handful at a time, stirring until each handful is mostly melted before adding the next. Stir in 2 tbsp. chives, mustard, 1/4 tsp. salt, cayenne, and nutmeg. Stir cooked pasta into cheese mixture, then pour all into a lightly greased, 2-qt. baking dish.
- In a food processor, pulse bread with remaining 1 1/2 tbsp. butter, 1 tsp. chives, and 1/4 tsp. salt until coarse breadcrumbs form. Sprinkle bread crumbs over pasta and cheese and bake until top is browned and cheese is bubbling, 15 to 20 minutes covered and about 5 minutes uncovered.
Wow!! I will say that mac n cheese has not been on my radar – I have probably never made it before in my 50+ years of being an adult – but had lunch with Gabby and another friend (a super “foody” friend!) and they were speaking excitedly about mac n cheese. So I was motivated to give it a try. Gabby reminded me of this recipe, so i gave it a go last weekend. I was easily able to convert it to gluten free by using gluten free noodles, coconut flour, and using my own dried bread for the topping part. I did struggle a bit cutting the recipe in half – because there are just two of us. But I learned a couple things – #1 – this recipe is DELICIOUS!! and #2 – no need to cut it half next time, because the left-overs will be a welcome treat! Hubby didn’t even notice it was gluten-free :), 🙂 – he is usually resistant to eat non-gluten versions – wanting “real food” :(, 🙁
Thank you Gabby for sharing this recipe!
I LOVE that you converted this to gluten free and enjoyed it. It makes the best leftovers too.