Barefoot Contessa Mac and Cheese Recipe

Barefoot Contessa Mac and Cheese recipe is a nice twist to a classic dish. It is a comforting food that everyone enjoys regardless of age. The combination of Gruyere and Cheddar cheese works great to make flavorful macaroni and cheese.

In this recipe, you can add chopped vegetables like broccoli or pureed vegetables like butternut squash and pumpkin to add more flavor and vitamins to the dish. Also, try chicken and salmon fish, if you like meat with macaroni and cheese.

Ingredients

  • 1 pound elbow macaroni
  • 4 cups Gruyère cheese, grated
  • 2 cups extra-sharp Cheddar, grated
  • 1 quart milk
  • Kosher salt
  • Vegetable oil
  • 8 tbsp (1 stick) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp nutmeg
  • 3/4 pound fresh tomatoes (4 small)
  • 1-1/2 cups fresh white bread crumbs

How to make Mac and Cheese

Boil salted water and drizzle vegetable oil. Cook macaroni for 6 to 8 minutes. Drain and set aside.

Heat the milk in a saucepan but be careful and do not boil it. Melt 6 tablespoons of butter in a 4-quart pot. Add flour and cook for 2 minutes. Whisk continuously and add hot milk. Cook for a minute until thicken.

Remove from heat and add Gruyere and Cheddar cheeses, 1 tablespoon salt, pepper, and nutmeg. Add macaroni and stir well. Transfer to a baking dish.

Slice the tomatoes and add a layer over the top of macaroni. Melt the remaining butter, mix with white bread crumbs and sprinkle over the top.

Bake for 30 minutes until the cheese started bubbling.

Barefoot Contessa Mac and Cheese
Print Recipe

Barefoot Contessa Mac and Cheese

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Servings: 8 people
Author: Rehan

Ingredients

  • 1 pound elbow macaroni
  • 4 cups Gruyère cheese, grated
  • 2 cups extra-sharp Cheddar, grated
  • 1 quart milk
  • Kosher salt
  • Vegetable oil
  • 8 tbsp (1 stick) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp nutmeg
  • 3/4 pound fresh tomatoes (4 small)
  • 1-1/2 cups fresh white bread crumbs

Instructions

  • Boil salted water and drizzle vegetable oil. Cook macaroni for 6 to 8 minutes. Drain and set aside.
  • Heat the milk in a saucepan but be careful and do not boilit. Melt 6 tablespoons of butter in a 4-quart pot. Add flour and cook for 2minutes. Whisk continuously and add hot milk. Cook for a minute until thicken.
  • Remove from heat and add Gruyere and Cheddar cheeses, 1 tablespoon salt, pepper, and nutmeg. Add macaroni and stir well. Transfer to a baking dish.
  • Slice the tomatoes and add a layer over the top of macaroni. Melt the remaining butter, mix with white bread crumbs and sprinkle over the top.
  • Bake for 30 minutes until the cheese started bubbling.

Video

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