Joanna Gaines' Macaroni and Cheese Recipe: The Best Comfort Food - Blend of Bites (2024)

Well, admittedly, making a classic mac and cheese shouldn’t be that hard. The noodles cook by themselves, but the rest, however, could be a bit tricky. The cheese is usually the difference maker in most mac and cheese recipes, but this Joanna Gaines' macaroni and cheese recipe got it just right. Yes, the combination of Gruyere, Velveeta, and Cheddar could be too much for some.

Joanna Gaines doesn’t disappoint with her macaroni and cheese recipe. It is crafted with the utmost attention to detail. The ingredients are perfectly blended, the cheese is just right, and there are some touches here and there that only she could pull off. That hardly comes surprising though, especially after trying out her other recipes, be it pretzel, meatloaf, or chili.

Ingredients

• Heavy cream — 1 ½ cups.
• Milk — ½ cup.
• Macaroni — 16 oz.
• Gruyere cheese — 2 cups.
• Salt and pepper — to taste.
• Velveeta cheese — 2 cups.
• Cheddar cheese — 2 cups.
• Ground nutmeg — ½ tsp.
• Unsalted butter — 1 stick.
• Mustard powder — 1 ½ tsp.

Instructions

1. Cook the pasta according to the directions. It is best to cook the noodles al dente.

2. Once the macaroni is cooked, drain and transfer to a bowl. Set it aside.

3. Preheat your oven to 350 degrees.

4. To make the sauce, add milk, unsalted butter, and heavy cream to a pan.

5. Make sure the butter has melted first, and then add the pasta on top.

6. Add the ground nutmeg, Velveeta cheese, mustard powder, Gruyere cheese, salt, and pepper.

7. Transfer the mixture to the baking dish. Sprinkle some Cheddar cheese over, if you’d like.

8. Bake for half an hour.

9. Allow your mac and cheese to cool for a few minutes before serving.

Substitutions

• Heavy cream — When making mac and cheese, heavy cream is simply the perfect ingredient. A cup or two of heavy cream gives your dish a smooth and creamy texture, with a rich flavor to go alongside.

  Still, admittedly, heavy cream might not be everyone’s cup of tea. Although it will come with a change in taste, sour cream would make a fine substitution for heavy cream. Half-and-half, on the other hand, might be a better option for you if you prioritize the taste.

• Ground nutmeg — Ground nutmeg might be the difference between a great mac and cheese and an average, bland one. There is something about this spice that makes it a perfect fit for this dish. It provides a warm, earthy flavor; but perhaps more importantly, it balances the rich flavor of the cheese sauce.

  If you happen to find yourselves short on ground nutmeg, no worries. Ground cinnamon makes a fine alternative. Similar to nutmeg, cinnamon will also provide an earthy flavor, albeit a different kind. However, if you’re looking for something different, you might want to consider going with ground allspice. We’d certainly recommend using it sparingly.

• The cheese — If macaroni is the heart, then the cheese is definitely the soul. The Joanna Gaines' macaroni and cheese recipe uses three different kinds of cheese — Velveeta, Gruyere, and Cheddar. Velveeta and Gruyere are probably more important ones, as Cheddar is mainly sprinkled over the dish as a topping.

  Well, admittedly, Velveeta and Gueye can be expensive and even hard to find sometimes, not to mention they might not be for everyone. The Joanna Gaines' mac and cheese recipe with cream cheese works just as well as the original one. Your other alternatives also include American cheese and Gouda cheese.

Variations

• The topping — Well, sprinkling some Cheddar cheese on top of your mac and cheese is a great way to take your dish to another level, but why stop there?

  Here is another topping variation. You will be needing unsalted butter (2 tbsp), bread crumbs (3 cups), salt (a pinch or two), and one minced garlic clove. Melt the butter in a pot, and once the garlic is softened, add the other ingredients. Cook for ten minutes or so, stirring often.

Equipment

• Measuring spoons and cups.

• Bowl.

• Saucepan.

• 9x13 baking dish.

• Oven.

Storage

• Allow your dish to cool completely before storing it.

• Transfer your mac and cheese to an airtight container.

• You can safely store your dish in the fridge for up to three days.

Tips

• The ingredients — Although this one should go without saying, the quality of the ingredients will definitely make the difference between an average dish and a great one. Simply get the best quality ingredients that you can, and you’ll be alright.

• The toppings — Joanna Gaines recommends using Cheddar cheese, along with a topping sauce made with breadcrumbs and butter. Although we agree with her on that, there is nothing stopping you from getting more creative. If you’d like to have your mac and cheese a bit meatier, bacon and ham work incredibly well. If you happen to be looking for a different approach, on the other hand, try some herbs.

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