Chrissy Teigen Mac and Cheese Recipe
Chrissy Teigen Mac and Cheese Recipe | This baked macaroni and cheese recipe from Chrissy Teigen’s cookbook is super creamy plus the cheesy garlic bread crumbs use it excessive! You will find many hunting for a saucier baked macaroni and cheese, this recipe is made for you.
Hypothetical (maybe) question… perhaps there is this as way too many macaroni and cheese recipes?
My vote (obviously) is NO! If that’s wrong, then I don’t want to be right. I’ve certainly settled in on some favorite recipes (among the, oh, dozen(!) which have been during my archives), however when I saw new ones in Chrissy Teigen’s cookbook, I couldn’t NOT make it. We’ve had this discussion before, but that book is totally, positively, 100% much better than I ever imagined it would be. I still haven’t come up with a recipe from that we didn’t enjoy, this also mac and cheese recipe isn’t a exception.
I generally like baked macaroni and cheese much better than stovetop versions because I could throw bread crumbs at the top, and I LOVE that crunchy contrast towards the creamy mac and cheese. While I get a go-to baked mac and cheese, it is admittedly drier than stovetop versions, which may not be bad, but homemade mac and cheese chrissy teigen morphs the very best of all possible worlds – this macaroni and cheese stays super creamy and saucy even after being baked, AND it’s topped with the most wonderful homemade bread crumbs.
Let’s just face the ingredient list head-on before we go any further… there is certainly A LOT of butter, A LOT of milk, and A LOT of cheese. No, they’re not typos… yes, you truly use that much. This isn’t the light source macaroni and cheese, yet it’s absolutely, positively worth every decadent bite.
The upside to that is that this recipe really goes long, great distance so it’s perfect to offer to viewers or freeze for a whole new mom, or your own personal dinner on a monthly basis from now!
Since you are making your own personal breadcrumbs, it may feel like a long recipe, but this is why I tackled it to maximise time and reduce dishes (can you know I’m currently knee-deep in mom life right now?!):
While the water for the pasta was boiling and while it cooked, I prepared the bread crumb topping.
Following the pasta ended, We used the empty pot to make sauce.
While the mac and cheese was a student in the oven, I washed dishes (I always try to conquer the oven and still have everything cleared up when whatever is within comes out… am I the only person who creates this change? It’s like a casino game to me… perhaps I’m too competitive by nature, lol!)
We’re SO ready for comfort food season (and today is finally revealing the insane hot and humid spell we’ve been having), this also mac and cheese recipe goes straight to the top of my list.
If you’d prefer baked mac with bread crumbs but want that super creamy, saucy stovetop texture, you are going to LOVE this recipe!
Chrissy Teigen Mac and Cheese Recipe
For the Bread Crumbs
- 8 slices white sandwich bread, torn into pieces
- 6 cloves garlic, minced
- 6 tablespoons unsalted butter
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 5 tablespoons grated Parmesan cheese
For the Mac and Cheese
- 1 pound pasta shells (I used medium size shells)
- 1 teaspoon olive oil
- ½ cup (113 grams) unsalted butter
- 5 tablespoons all-purpose flour
- 5 cups (1200 ml) whole milk
- 12 ounces cheddar cheese, shredded (3 cups)
- 12 ounces Swiss or Gruyere cheese, shredded (3 cups)
- 12 ounces American cheese, diced small
- 2 teaspoons kosher salt
- ¼ teaspoon black pepper
- ¼ cayenne pepper
- Preheat the oven to 425 degrees F. Grease a 9×13-inch baking dish with butter.
- Make the Bread Crumbs: In a food processor, process the bread until it forms fine crumbs (you should have about 4 cups crumbs). In a large skillet, heat the butter over medium-low heat.
- When it foams, add the garlic and cook, stirring, until the garlic is fragrant but not browned, 1 to 2 minutes. Add the bread crumbs, increase the heat to medium, and cook, stirring frequently, until toasty and browned, 7 to 9 minutes. Stir in the salt and pepper, remove from the heat, and transfer to a large plate to cool for 5 minutes. Stir in the Parmesan cheese.
- Make the Mac and Cheese: In a large pot of salted boiling water, cook the pasta according to the al dente directions on the package (if not included, cook for one minute less than called for). Drain, rinse, and toss with the vegetable oil to prevent sticking.
- In a large saucepan or Dutch oven, heat the butter over medium-high heat until melted. Add the flour and cook, constantly whisking, until it turns a light and toasty brown color, 3 to 6 minutes. Gradually add the milk while whisking, then increase the heat to high and bring it to a boil. Reduce the heat to medium and cook, whisking, until it thickens, 4 to 5 minutes. Add the cheeses, a few handfuls at a time, and whisk the sauce until smooth. Whisk in the salt, black pepper, and cayenne. Stir in the cooked pasta, and season to taste with more salt and pepper.
- Pour the mixture into the buttered baking dish and spread the bread crumbs evenly over the top. Bake until the topping is browned and crisp and the cheese is bubbling, about 8 minutes to 10 minutes. Leftovers can be stored, covered, in the refrigerator for up to 4 days.
If you cannot get American cheese where you live, a good substitute would be Colby cheese.
The original recipe calls for 3/4 teaspoon or more cayenne pepper, but since I would be serving this to the boys, I just used a small amount. If you like spicy, ramp it up!