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Gourmet Mac and Cheese Recipe

Gourmet Mac and Cheese Recipe


The other night I had five men over for dinner. Gourmet Mac and Cheese is the perfect dish for any guy…it’s the waist conscience girls that balk.

What makes this mac and cheese special? For starters, the creamy richness of this dish sets it apart. This is no bought in a box mac and cheese. This is the real deal, made with whole milk and butter. And, the generous use of good cheese and spices take this old favorite to a new level. The nuttiness of an aged Gruyère coupled with the tang of a sharp Cheddar, with a dusting of cayenne and nutmeg thrown in for good measure, create a dish that is sophisticated enough to please the palate of any gourmet yet still makes you feel like you are six. Every time I make this I half expect to hear “Mom, is there any more?” from the guests at the table. And, while the “Mom” part might get left out- there are rarely leftovers when all is said and done!

Ingredients

  • Salt
  • Olive oil
  • 1 pound penne pasta
  • 1 quart whole milk
  • 6 tablespoon butter
  • ½ cup flour
  • 16 ounces Gruyère, grated
  • 16 ounces Cheddar, grated
  • 1 teaspoon freshly ground pepper
  • ½ teaspoon nutmeg
  • ½ teaspoon cayenne
  • 1 pound bacon, cooked and crumbled (optional, but oh so good)

Directions

Preheat oven to 375 degrees.

Butter or spray PAM on a 9- x 13-inch casserole dish.

Drizzle oil in large boiling pot of salted water. Add pasta and cook until al dente (remember that the pasta will bake in the oven so I purposely under cook it). Drain well.

Meanwhile, heat the milk in a small saucepan but don’t boil it. Melt butter in a large pot and add the flour. Cook, stirring constantly with a whisk, over low heat for 2-3 min. Add the hot milk and cook, continuing to stir constantly, for several more minutes until sauce is thick and smooth. Remove from heat and add nutmeg, pepper and cayenne. Add half the cheddar and gruyere and stir until combined. Add pasta and mix.

Place the pasta mixture in a 9- x 13-inch casserole, cover with remaining cheese and bacon. (Note: recipe can be made one day ahead to this point. Refrigerate and add 10 minutes to the cooking time.)

Bake for 30-35 minutes.

.


  • 6 tablespoons (3/4 stick) unsalted butter, plus extra as needed
  • 6 tablespoons all-purpose flour
  • 4 cups milk, heated almost to a boil
  • 1 1/2 teaspoons kosher salt
  • Freshly ground white pepper
  • 1/4 to 1/2 teaspoon freshly grated nutmeg
  • 2 large egg yolks
  • 1 1/2 cups packed freshly shredded sharp Cheddar cheese, about 6 ounces
  • 1 pound dried macaroni or penne
  • 1 cup packed freshly grated Parmesan cheese, about 3 ounces
  • 1 cup freshly shredded mozzarella cheese, about 4 ounces
  • 3/4 to 1 cup panko, or other coarse dry breadcrumbs

Step 1

In a heavy large saucepan over high heat, melt 6 tablespoons of the butter. When it bubbles, gradually sprinkle and whisk in the flour to form a smooth paste. Reduce the heat to medium. Cook, whisking constantly for 1 to 2 minutes, without browning.

2. Completing and enriching the béchamel

Whisking continuously, gradually pour the hot milk into the roux. Adjust the heat to maintain a simmer. Season with salt, pepper, and 1/4 teaspoon nutmeg. Briskly whisk the egg yolks into the pan.

3. Making the cheese sauce

Whisk in the Cheddar until smooth. Simmer over low heat, whisking often, until the sauce is thick enough to coat a spoon, 15 to 20 minutes. Add and whisk in one-half cup Parmesan. Adjust seasonings to taste, adding more nutmeg if you like.

Cook the macaroni in a large pot of boiling salted water until al dente, tender but still slightly chewy. Drain the pasta, reserving 1/2 cup of the cooking water. Rinse the macaroni under cold running water to stop the cooking, and drain again.

5. Combining macaroni and sauce

Butter a 10- to 12-cup baking dish. Transfer the macaroni to a large bowl. Add the cheese sauce and stir well to combine, adding some reserved cooking liquid by tablespoonfuls if needed to coat the pasta well. Spread the mixture in the prepared dish.

Position a rack in the center of the oven and preheat to 400 degrees F. Sprinkle the mozzarella evenly over the top of the macaroni mixture. Sprinkle with the remaining Parmesan cheese, then the breadcrumbs. Dot the top with 1 to 2 tablespoons butter.

Bake until the pasta is heated through and the topping is crisp and deep golden brown, 30 to 40 minutes. To serve, scoop onto individual plates or into bowls.


Ingredients

  1. For topping
    • 1/2 stick unsalted butter
    • 2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
    • 1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
    • 1/2 cup grated Parmigiano-Reggiano
  2. For macaroni and sauce
    • 1 stick unsalted butter
    • 6 tablespoons all-purpose flour
    • 5 cups whole milk
    • 1 pound coarsely grated extra-sharp Cheddar (6 cups)
    • 1/2 cup grated Parmigiano-Reggiano
    • 1 pound elbow macaroni

Pasta with Peas, Cream, Parsley, and Mint

Fresh herbs lighten a creamy sauce.

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Now you can make Disney’s gourmet mac and cheese at home

Many people turn to comfort food during times of stress, and mac and cheese is probably in your top five dishes. Now you can add a gourmet twist to your favorite, thanks to Disney.

During its Taste of EPCOT International Food & Wine Festival, the park is sharing some of its favorite recipes from the event.

“This festival celebrates the best of global food and drink across six continents with authentic ingredients, cooking techniques, and presentations so it was a challenge to narrow them down to just a handful of top tastes,” wrote Karen McClintock, food & beverage content relations manager at Walt Disney Parks and Resorts.

Credit: Disney Parks and Resorts

Credit: Disney Parks and Resorts

The festival has an actual Mac & Cheese Marketplace, hosted by Boursin Cheese. It’s star dish is Gourmet Macaroni and Cheese with Boursin Garlic & Fine Herbs Cheese Topped with Herbed Panko.

Gourmet Macaroni and Cheese:

  • 1 (16 ounce) box cavatappi pasta or elbow macaroni
  • 3/4 cup butter
  • 3/4 cup flour
  • 8 cups whole milk
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon mustard powder
  • 1/2 pound white cheddar cheese, shredded
  • 1/2 pound yellow cheddar cheese, shredded
  • 3 (5.2-ounce) Boursin Garlic & Fine Herbs cheese wheels, divided
  • Coarse salt, to taste
  • White pepper, to taste

Melt butter in small saucepan over medium heat. Add panko and stir until combined. Toast in pan for 3-5 minutes until golden brown. Remove from heat salt to taste. Set aside.


Hy-Vee Recipes and Ideas

Stock up on pasta and pick up some cheese. Things are about to get real.

Recipe Tags

Directions

Select your cheese.

The trick is to use quality ingredients. For 8 ounces of pasta (about 4 servings), you'll need 8 ounces of shredded, crumbled, or cubed cheese. Talk with your Hy-Vee cheese specialist sample different varieties and put together your own signature combination.

Need some ideas? Consider different varieties and flavors of Cheddar, Fontina, Gouda, Havarti, and Swiss—they all melt great. Also try pairing smoked cheeses with mild-tasting varieties for balance and flavor. And if at all possible, try to avoid using fat-free cheeses since they just don’t melt as well.

Choose and prepare pasta.

Oh the pastabilities! Besides macaroni, there are a handful of other pastas that hold cheese sauce well. Gemelli, wheels, shells, fusilli, and pipette rigate are all excellent choices. Look for whole-wheat versions if you’re trying to increase your fiber. You will need 8 ounces of pasta to serve four. Prepare according to package directions, drain, and set aside.

Get your mix-ins ready.

This is your chance to show off your culinary creativity by developing unique flavor combos (goat cheese and arugula, curry and peas, olives and fresh mint). You'll want to have your mix-ins and seasonings ready before you make the sauce (step 4). That way you can add them when needed. Check out the recipe below for ideas.

Related Content, Main Dish

Make your sauce.

To make a cheese sauce, you will need 2 cups of warm milk, a roux, and your cheese (remember, this is for 8 ounces of pasta). A roux is simply a mixture of fat and flour—in this case, butter and flour. Gently warm the milk on the stovetop or in the microwave. Meanwhile, start your roux: In a saucepan, melt 4 tablespoons of butter over low heat. Gradually whisk in 4 tablespoons of flour, whisking until thick, bubbly and pale yellow. Add the warm milk and stir frequently until thickened. Add your cheese and stir until melted. Remove from heat, add your seasonings, cooked pasta, and selected mix-ins (from step 3). Top with toasted bread crumbs or crushed flavored croutons, if you're so inclined.


#DisneyMagicMoments: Cooking Up the Magic – A Cheesy Recipe from the 2020 Taste of EPCOT International Food & Wine Festival and More Top Eats Not to Miss!

With the 2020 Taste of EPCOT International Food & Wine Festival in full swing, I thought I would share some of my favorite dishes from this year’s festival marketplaces! This festival celebrates the best of global food and drink across six continents with authentic ingredients, cooking techniques, and presentations so it was a challenge to narrow them down to just a handful of top tastes.

Our chefs have done a fabulous job of creating a diverse menu of offerings at each marketplace with mouthwatering savories, delectable sweets, plant-based options, gluten/wheat-friendly options, and more! This list is just a quick peek at a few of my personal favorites. I also have a special recipe the whole family can enjoy – Gourmet Macaroni and Cheese from the Mac & Cheese Marketplace Hosted by Boursin® Cheese located in World Showplace. This special dish is made with Boursin® Garlic & Fine Herbs Cheese and topped with herb panko, YUM!

Gourmet Macaroni and Cheese with Boursin® Garlic & Fine Herbs Cheese topped with Herbed Panko

From Mac & Cheese Hosted by Boursin® Cheese (World Showplace)

Ingredients

Gourmet Macaroni and Cheese:

  • 1 (16 ounce) box cavatappi pasta or elbow macaroni
  • 3/4 cup butter
  • 3/4 cup flour
  • 8 cups whole milk
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon mustard powder
  • 1/2 pound white cheddar cheese, shredded
  • 1/2 pound yellow cheddar cheese, shredded
  • 3 (5.2-ounce) Boursin Garlic & Fine Herbs cheese wheels, divided
  • Coarse salt, to taste
  • White pepper, to taste

Melt butter in small saucepan over medium heat. Add panko and stir until combined. Toast in pan for 3-5 minutes until golden brown. Remove from heat salt to taste. Set aside.

For Gourmet Macaroni and Cheese:

  1. Cook pasta in salted water according to package directions. Drain well. Set aside keeping warm.
  2. Melt butter in 5-quart saucepan over medium heat. Whisk in flour and cook, stirring constantly, until a blonde roux, approximately 4 minutes.
  3. Add milk, garlic powder, onion powder, and mustard powder and bring to boil. Reduce heat to simmer and stir constantly for 2-3 minutes, until thickened.
  4. Fold in both shredded cheddar cheeses and two Boursin Garlic & Fine Herbs cheese wheels. Blend with immersion blender until cheese has melted and smooth.
  5. Season to taste with salt and white pepper.
  6. Add hot, cooked pasta with cheese sauce and mix until combined and divide evenly into 6-8 bowls.
  7. Cut remaining Boursin Garlic & Fine Herbs cheese wheel into 6-8 pieces or crumble into a small dish.
  8. Top Gourmet Macaroni and Cheesewith toasted panko and Boursin Garlic & Fine Herbs cheese pieces or crumbles.
  9. Serve immediately.

As for the rest of my picks, read on to see which dishes I chose as my top dishes of this year’s Taste of EPCOT International Food & Wine Festival! To see the whole list of offerings, check out our recent Foodie Guide. Enjoy!

Impossible™ Farmhouse Meatball with Lentil Bread, Spinach, Marinated Vegetables, and Creamy Herb Dressing (plant-based)

From Earth Eats Hosted by Impossible™ (Near Mexico)

Piri Piri Skewered Shrimp with Citrus-Scented Couscous

Kālua Pork Slider with Sweet-and-Sour DOLE® Pineapple Chutney and Spicy Mayonnaise

Liquid Nitro Chocolate Cake Pops with Crumbled Twix® Original or Crushed M&M’S® Milk Chocolate

From Desserts & Champagne (World Showplace)

Crispy Citrus Chicken with Orange Aïoli and Baby Greens (gluten/wheat friendly)


Disney shares 'gourmet' mac and cheese recipe

Suffice it to say, fall is nearly here. And with that, a desire to cozy up with heartier, richer and warmer dishes. (DISNEY)

Suffice it to say, fall is nearly here. And with that, a desire to cozy up with heartier, richer and warmer dishes.

Luckily, this newest recipe dropped by Disney World checks all those boxes: a gourmet macaroni and cheese with garlic and herbs.

The cheesy recipe comes from the park’s Taste of Epcot International Food & Wine Festival, according to the park’s blog. The gooey dish was presented at the festival, which “celebrates the best of global food and drink across six continents.”

The “Gourmet Macaroni and Cheese with Boursin Garlic & Fine Herbs Cheese topped with Herbed Panko,” which was hosted by Boursin Cheese brand serves 6 to 8, the blog shares, and quite a lot of ingredients – including three types of cheese. But, the work is reportedly worth it in the end as the mac and cheese came out as one of the “top tastes” from the festival.

Click here to see the full recipe.

But if you’re still not on the fall-weather train, Disney released a recipe for its famous Dole Whip back in April that will let you hold on to those summer vibes for a little bit longer. And if you don’t want to make your own – and are 21 – this beer brand has an even simpler solution to sating those Disney dessert cravings.


Ingredients

Toasted Panko

Gourmet Macaroni and Cheese:

  • 16 ounce box cavatappi pasta or elbow macaroni
  • 3/4 cup butter
  • 3/4 cup flour
  • 8 cups whole milk
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • teaspoon mustard powder
  • 1/2 pound white cheddar cheese, shredded
  • 1/2 pound yellow cheddar cheese, shredded
  • 3 (5.2-ounce) Boursin Garlic & Fine Herbs cheese wheels, divided
  • Coarse salt, to taste
  • White pepper, to taste

Preparation

For the mac and cheese:

Preheat the oven to 350 F.

Place the cooked macaroni into a large bowl.

In a small bowl, combine the seasoning salt, pepper, garlic powder and onion powder. Sprinkle half of this seasoning mixture and 1 cup of shredded sharp cheddar over the macaroni and toss to combine.

In large saucepan over medium-high heat, melt the butter. Whisk in the flour, working continuously until it makes a light roux.

Reduce the heat to medium and continue whisking as you slowly add the milk. Once all the milk is incorporated, cook 5 to 8 minutes, or until ingredients begin to simmer.

Add the cream cheese and diced American cheese in batches, and stir to melt and blend. Add 1½ cups of the shredded cheddar and turn off the heat.

Season the cheese sauce with the remaining seasoning mixture and stir well. Add the eggs and continue to stir to combine.

Spread the macaroni evenly into a cast iron skillet.

Pour the cheese sauce over the noodles, making sure to cover them well. Fold in the chopped bacon. Top with the remaining cup of cheddar cheese.

Cover the skillet with foil and bake for 30 minutes, or until the cheese is bubbling around the edges.

For the topping:

Melt the butter in a medium bowl in the microwave oven. Using a fork, mix in the pecans, brown sugar and breadcrumbs.

To assemble:

Remove the foil from the baked macaroni and cheese, sprinkle the breadcrumb mixture over the top and return, uncovered, to the oven.

Bake for an additional 15 minutes, then let the dish rest 15 minutes before serving.