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Chrissy Teigen’s Mac and Cheese

Chrissy Teigen’s Mac and Cheese

Creamy, silky mac and cheese made with cheddar, Swiss or Gruyere, and diced American cheese, topped with a crunchy garlic‑Parmesan breadcrumb crust. Ready in about 55 minutes and serves 8 to 12, making it ideal for family dinners or potlucks.
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Prep Time:45 minutes
Cook Time:10 minutes
Total Time:1 minute
Course: Dinner
Keyword: baked, casserole, mac and cheese

Equipment

  • Food Processor
  • large skillet
  • large pot
  • saucepan or Dutch oven
  • 9x13-inch baking dish
  • whisk

Ingredients

  • 8 slices white sandwich bread torn into pieces
  • 6 cloves garlic minced
  • 6 tablespoons butter unsalted
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper (0.5 teaspoon)
  • 5 tablespoons Parmesan cheese grated
  • 1 pound pasta shells (453.59g) I used medium size shells
  • 1 teaspoon olive oil
  • 1/2 cup butter (113.5g) unsalted
  • 5 tablespoons all-purpose flour
  • 5 cups whole milk (1220ml)
  • 12 ounces cheddar cheese (340.2g) shredded (3 cups)
  • 12 ounces Swiss or Gruyere cheese (340.2g) shredded (3 cups)
  • 12 ounces American cheese (340.2g) diced small
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper (0.25 teaspoon)
  • 1/4 teaspoon cayenne pepper (0.25 teaspoon)

Instructions

  1. Preheat the oven to 425 degrees F. Grease a 9×13-inch baking dish with butter.
  2. Make the breadcrumbs: In a food processor, process the white sandwich bread until it forms fine crumbs (you should have about 4 cups). In a large skillet, heat 6 tablespoons unsalted butter over medium-low heat; when it foams, add the minced garlic and cook, stirring, until 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 1 teaspoon kosher salt and 1/2 teaspoon black pepper, remove from the heat, transfer to a large plate to cool for 5 minutes, then stir in 5 tablespoons grated Parmesan cheese.
  3. Cook the pasta: In a large pot of salted boiling water, cook 1 pound pasta shells 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 1 teaspoon olive oil to prevent sticking.
  4. Make the cheese sauce: In a large saucepan or Dutch oven, heat 1/2 cup (113.5g) unsalted butter over medium-high heat until melted. Add 5 tablespoons all-purpose flour and cook, constantly whisking, until it turns a light and toasty brown color, 3 to 6 minutes. Gradually add 5 cups whole milk while whisking, then increase the heat to high and bring to a boil. Reduce the heat to medium and cook, whisking, until it thickens, 4 to 5 minutes. Add the cheeses (12 ounces cheddar, 12 ounces Swiss or Gruyere, and 12 ounces American) a few handfuls at a time and whisk until the sauce is smooth. Whisk in 2 teaspoons kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Stir in the cooked pasta and season to taste with more salt and pepper.
  5. Assemble and bake: Pour the macaroni and cheese mixture into the buttered 9×13-inch baking dish and spread the breadcrumbs evenly over the top. Bake until the topping is browned and crisp and the cheese is bubbling, about 8 to 10 minutes. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

Notes

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!