October 15, 2012

autumn love : the most delicious mac&cheese

hi there palz,
i wanted to share a very delicious recipe with you all!
an autumn comfort food!
back in september my sister-in-law linds made the most amazing mac&cheese for ivy's birthday party. talk about the most perfect comfort food :) it's a bit pricy once you buy all the ingredients but it's good if you're having people over for dinner orrrr you can bring it to work/school for lunch. mmm!
the recipe is called "fancy mac & cheese" by rachel ray

ingredients :

  • Salt
  • 1 pound whole wheat macaroni or penne
  • 6 tablespoons butter, divided
  • 2 cloves garlic
  • 3/4 cup Panko breadcrumbs
  • About 1/3 cup freshly grated Parmigiano-Reggiano cheese, a generous handful
  • A handful of flat-leaf parsley, very finely chopped
  • 3 tablespoons flour
  • 3 cups whole milk
  • Pepper
  • Freshly grated nutmeg, to taste
  • 1/3 pound Gruyère cheese, shredded
  • 1/4 pound sharp white cheddar
  • 1/4 pound fontina, such as Fontina Val D’Aosta or aged Gouda
  • 1 rounded tablespoon Dijon mustard

preparation :
(heat oven at 375!)
Bring a pot of water to a boil for pasta. Add salt and cook pasta 2 minutes shy of suggested cooking time. Drain.

in a saucepot, melt 3 tablespoons butter. Grate garlic directly into the butter or mince garlic and mash into paste with a little salt before adding to the pot. Stir garlic in butter a minute then pour into small bowl. Add breadcrumbs and work the garlic butter through breadcrumbs with your fingertips. Combine with Parm cheese and parsley.

Return butter pot to stove and melt remaining 3 tablespoons butter. Whisk in flour, let cook 1 minute then whisk in milk. Bring to a bubble then let thicken so it coats the back of a spoon, 8-10 minutes. Season the sauce with salt, pepper and nutmeg to taste. With a wooden spoon, stir cheeses into the sauce in a figure-8 motion. Once cheese melts, add Dijon.

toss sauce with drained macaroni and transfer to a baking dish or individual dishes. Top macaroni and cheese with breadcrumbs and bake 30 minutes or so until brown and bubbly. Serve with green salad as a main dish or alongside your favorite entrée as a tasty side dish.


  1. HAHA JULIE! I'm making my version of this tonight and was going to post my recipe...ha ha hilarious! <3

  2. I NEED to make this, it sounds amazing X

  3. That looks so delicious! I may have to use this recipe!


you are so cute! thanks for commenting:)