Loading Video...
Recipe courtesy of Ina Garten

Mac and Cheese

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 375 degrees F.
  2. Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
  3. Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
  4. Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
  5. Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
  6. Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.
10m Easy 91%
CLASS
21m Easy 96%
CLASS
18m Easy 99%
CLASS
Eddie Jackson

Mac and Cheese Cups

28m Easy 98%
CLASS
9m Easy 96%
CLASS
10m Easy 97%
CLASS
Damaris Phillips

Mac and Cheese and Peas

12m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now