Becki's Mac and Cheese

Active 20 mins

Makes 8 to 10 servings

I love to eat all kinds of food, but in all honesty if you told me I could have only one thing every day for the rest of my life, it would be mac and cheese. I realize this is exactly the choice that many eight-year-olds I know would make, and I’m okay with that. I first had this recipe, which has become my favorite, at my friend Becki’s house. Her family has become a part of our own, and she knows just how much I love mac and cheese. It has become a tradition of ours that every time we join her family for dinner at their house, she makes this side for us. It’s simple and creamy enough to please all the kids, while the blend of cheeses and optional crispy panko topping makes it feel interesting to adults. Since I started making this recipe for my own family, my favorite things to pair it with are Almond Chicken Tenderloins (page 211) or Meat Loaf (page 259). I love to eat all kinds of food, but in all honesty if you told me I could have only one thing every day for the rest of my life, it would be mac and cheese. I realize this is exactly the choice that many eight-year-olds I know would make, and I’m okay with that. I first had this recipe, which has become my favorite, at my friend Becki’s house. Her family has become a part of our own, and she knows just how much I love mac and cheese. It has become a tradition of ours that every time we join her family for dinner at their house, she makes this side for us. It’s simple and creamy enough to please all the kids, while the blend of cheeses and optional crispy panko topping makes it feel interesting to adults. Since I started making this recipe for my own family, my favorite things to pair it with are Almond Chicken Tenderloins (page 211) or Meat Loaf (page 259).

TIP: In this episode, Jo substitutes the Velveeta with 8 ounces of cream cheese. This sub is up to your personal preference, and will not significantly alter the taste of the final recipe. Also, in this episode, Jo makes the mac and cheese in a 5-quart braiser. The recipe method here (and in "Magnolia Table Cookbook") calls for a 9 x 13-inch baking dish. You can use either type of dish to achieve the same mac and cheese. TIP: In this episode, Jo substitutes the Velveeta with 8 ounces of cream cheese. This sub is up to your personal preference, and will not significantly alter the taste of the final recipe. Also, in this episode, Jo makes the mac and cheese in a 5-quart braiser. The recipe method here (and in "Magnolia Table Cookbook") calls for a 9 x 13-inch baking dish. You can use either type of dish to achieve the same mac and cheese.

Ingredients

Kosher salt

16 ounces elbow macaroni, with no ridges

1 ½ cups heavy cream

½ cup milk

8 tablespoons (1 stick) unsalted butter

8 ounces processed cheese, such as Velveeta, cut into 1-inch cubes

8 ounces Gruyère cheese, grated (about 2 cups)

1 ½ teaspoons mustard powder

½ teaspoon ground nutmeg

1 ½ teaspoons freshly ground black pepper

8 ounces white Cheddar cheese, grated (about 2 cups)

subheading: Crispy Topping (optional):

2 tablespoons unsalted butter

1 small garlic clove, minced

3 cups panko bread crumbs

2 pinches of kosher salt

Directions at magnolia.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer