Who doesn’t need to be comforted these days? Believe me, this is one of the most comforting dishes you will ever make!
I had been craving mac and cheese for some time now, and last week I made this version which I adapted from one of Ina Garten’s recipes.
I have made numerous versions in the past, some of which you can find here. And here.
But to me this is the best one yet! It is richly flavored, ooey and gooey, and covered with just enough buttery crunchy bread crumb topping!
The flavors of the sharp white cheddar and nutty gruyere cheeses blended with the white sauce, and a touch of nutmeg provided the perfect marriage of creaminess and crunch when baked and served warm out of the oven.
I am always trying to use everything up in my pantry, fridge, and freezer because I don’t like to waste anything, and have to throw it away.
My husband is always amazed , but I will save the least little bit of something left over, because I will find a way to incorporate it in something else or reinvent it.
When I spotted a huge chunk of leftover white cheddar cheese and a not so new, but unopened smaller package of gruyere in the fridge I instantly thought…Mac and Cheese!
I only had fat free milk, and the recipe calls for whole milk, but I added some heavy cream to it which was perfect!
I also had some good white bread leftover in the freezer, which I could use for the bread crumbs. (Removing the crusts off frozen bread is also easier).
My pantry is always filled with different kinds and shapes of pasta so I chose cavatappi pasta, one of my favorites.
Here’s the recipe…
Mac and Cheese
(adapted from Mac and Cheese, Barefoot contessa Family Style)
Kosher salt
Canola oil
1 pound cavatappi pasta (De Cecco brand)
3 cups fat free milk and 1 cup heavy cream (or 1 quart whole milk)
1 stick unsalted butter, divided
½ cup all purpose flour
2 cups Gruyere cheese, grated
4-5 cups extra-sharp white cheddar, grated ( I used the Coastal white cheddar from Costco)
½ teaspoon freshly ground black pepper
1/2to 1 scant teaspoon ground nutmeg (I love nutmeg)
1 and ½ cups fresh white bread crumbs (5 slices, crusts removed, process with metal blade in food processor)
Preheat oven to 375 degrees.
Drizzle a little oil into a large pot of boiling salted water.
Add pasta and cook according to package directions for al dente (6-8 minutes)
Drain well.
Heat the milk and cream in a small saucepan but do not boil.
Melt 6 tablespoons of the butter in a large (4 qt) saucepan and add the flour.
Cook over low heat for 2 minutes, stirring with a whisk.
While whisking, add the hot milk/cream and cook for a minute or two more, until thickened and smooth. Remove from the heat.
Add the cheeses, 1 tablespoon salt, pepper, and nutmeg, and stir.
Add the cooked pasta. Stir well.
Pour into a 3-quart baking dish.
Topping: Melt the remaining 2 tablespoons of butter, and combine them with the fresh bread crumbs.
Sprinkle on top of the pasta.
Bake for 30 to 35 minutes, or till the sauce is bubbly and the casserole is browned on top. Delish!
It makes so much I was happy to be able to share it with my neighbors!