Monday, February 8, 2010

Mac and Cheese

Mac and Cheese is the ultimate comfort food. It's so good in so many forms. Out of the blue box, out of a different colored box, homemade; it's all good. Except for the Easy Mac. That's no good. Ina's mac and cheese calls for white truffle butter but 3 oz of that is a whopping $17. Plus I couldn't find it. I guess that's a good thing. Even without it though, this mac and cheese was nice and creamy and so very yummy. My roommate and I ate it last night for dinner and again tonight. I think it will make a reappearance tomorrow as well.

Mac and Cheese
Adapted from Barefoot Contessa

1 Tbsp unsalted butter
Olive oil
1/2 pound cremini mushrooms, cleaned and sliced 1/2-inch
1 1/2 Tbsp white wine
Kosher salt
1/2 pound pasta (I used Gemelli)
1 1/2 oz unsalted butter
1/4 cup all-purpose flour
2 cups whole milk, scalded
2 cups Gruyere cheese, grated
1 1/2 cups sharp white Cheddar, grated
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg
1 Tbsp salt
1 garlic clove, chopped
1 1/2 Tbsp freshly chopped flat-leaf Italian parsley leaves
3/4 cup fresh bread crumbs
1/2 cup shredded Parmesan cheese

1. Preheat oven to 375 F.
2. Heat the butter and 1 Tbsp olive oil in a large saute pan over medium heat. Add the mushrooms and cook for about 5 minutes until they are tender. Add the white wine and continue to saute until the wine is absorbed. Set aside.
3. Bring a large pot of salted water to a boil and cook the pasta for 6 to 8 minutes or until al dente. Drain.
4. Meanwhile, in a large saucepan melt the 1 1/2 oz butter and whisk in the flour. Cook for 2 minutes over low heat, stirring with a whisk. Slowly whisk in the scalding milk and cook for 2 more minutes, stirring constantly with a wooden spoon until the sauce is thick and creamy. Remove from heat and add the Gruyere, Cheddar, pepper, nutmeg, and salt.
5. Combine the pasta, mushrooms, and sauce in the large saucepan and pour into a 9x13 baking dish.
6. Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Mix in the Parmesan cheese. Bake for 35 to 45 minutes or until the sauce is bubbly and the topping is golden brown.

Serves 4 to 6


  1. I think I want to actually try to make this. I love mac n cheese, it is sooo yummy. I guess you went grocery shopping?

  2. You should! I will warn you that it's a little pricey with the Gruyere - you could always use a different cheese. And yes I did go shopping for wayyy to much food.