Jessica Wrubel
·3 min read
Joanna Gaines' Mac and Cheese
It's impossible not to admire the work ofJoanna Gaines. Every time I'm at Target, I'm immediately pulled in by the gorgeous pillows, lamps and candles from her homeware brand, Hearth & Hand. I always tune into Fixer Upperand am in awe of how Joanna, her husband, Chip, and their team transform a house from drab to fab. Considering all of this, it's probably not a huge surprise to learn that Joanna Gaines' talents extend to the kitchen.
In a recent search for a good mac and cheese recipe, I came across her version, which comes from her friend Becki. Knowing what I know about the Magnolia maven and after a review of the ingredients and method, I knew I had to give this recipe a go. Here's what happened when I made Joanna Gaines' classic mac and cheese.
Get the recipe:Becki's Mac and Cheese
Ingredients forJoanna Gaines' Mac and Cheese
For this recipe, you'll need elbow macaroni, heavy cream, milk, butter, mustard powder, nutmeg,cheddar cheese,Gruyère cheese, andVelveeta (or cream cheese), garlic and panko bread crumbs.
Related: Copycat Cracker Barrel Restaurant Mac and Cheese Recipe
How to MakeJoanna Gaines' Mac and Cheese
Preheat the oven to350° and bring a large pot of water to a boil. Cook your pasta and drain.In a small saucepan, combine the cream, milk and butter until the butter melts. Pour the milk mixture over the pasta, then stir in the Velveeta, Gruyère, mustard, nutmeg, salt and pepper. Transfer the pasta to a 9-by-13-inch baking dish and top with the cheddar.Bake for 25 minutes.
While the mac and cheese is in the oven, make the garlic bread crumbs. In a skillet, melt the butter, then add in the garlic and panko. Cook until the breadcrumbs are toasty and browned, then sprinkle over the baked mac and cheese.
Related:Joanna Gaines' Crunchy-Sweet Asian Salad is Easy to Love
What I Thought ofJoanna Gaines' Mac and Cheese
I love to experiment with numerouscelebrity macaroni and cheeses(So far this year, I've tried versions fromGuy Fieri,Blake Livelyand@feelgoodfoodie.) and each one has been delicious in its own way.But Joanna's mac and cheese may just be the best one yet.
The addition of Gruyèreis totally worth it (even though I reluctantly spent $12 on it) for the toasted nuttiness it brings to the dish. The mustard and nutmeg, in combination with the elbow pasta, was a classic, familiar combo. And the toasted bread crumbs took this mac and cheese to 11, since a baked mac and cheese—in my humble opinion—is alwayssuperior to a stovetop one. Do yourself a favor—spring for the expensive cheese, enjoy the simplicity of this recipe and give it a go; this one's not to be missed.
Tips for Making Joanna Gaines' Mac and Cheese
Find and prep the Velveeta ahead of time. I had a tough time finding a block of Velveeta at my local grocery store, but it was easy enough to find on Amazon. Also be sureto follow the directions to dice the Velveeta into small pieces so it melts into the macaroni.
Bake with the breadcrumbs.The next time I make this, I'm going to put the mac and cheese back in the oven after I add the breadcrumbs. I like my baked mac and cheese to be really toasted on top, so adding the breadcrumbs at the end made the dish feel a little unfinished to me.
Don't overcook your pasta. Elbow macaroni is small and cooks quickly. Make sure to cook until it's just al dente; you want a bit of bite in your pasta before you bake it. Don't worry—it'll be absolutely perfect when you take it out of the hot oven.
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