Best Mac And Cheese Barefoot Contessa Recipes

BAREFOOT CONTESSA'S MAC AND CHEESE image

Yield 6-8 Servings

Number Of Ingredients 17

2 tablespoons unsalted butter
Good olive oil
1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
3 tablespoons cream sherry
Kosher salt
1 pound pasta, such as cavatappi
3 ounces white truffle butter (recommended: D'Artagnan)
1/2 cup all-purpose flour
1 quart whole milk, scalded
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
2 garlic cloves, chopped
3 tablespoons freshly chopped parsley leaves
1 1/2 cups fresh white bread crumbs

Steps:

Preheat the oven to 375 degrees F. 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. 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. 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. Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish. 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.

MAC AND CHEESE (BAREFOOT CONTESSA) image

Yield 6-8

Number Of Ingredients 12

Kosher salt
Vegetable oil
1 lb elbow macaroni or cavatappi
1 quart milk
8 tbsp unsalted butter, divided
1/2 cup flour
12 oz Gruyere, grated (four cups)
8 oz extra sharp Cheddar, grated (two cups)
1/2 tspn black pepper
1/2 tspn ground nutmeg
3/4 lb fresh tomatoes (four small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Steps:

Drizzle oil into a large pot of boiling salted water. Add macaroni and cook to directions. Drain. Heat milk in small saucepan, don't boil. Melt 6 tbls butter in large pot and add flour. Cook over low heat for 2 minutes, stirring with whisk. While whisking, add hot milk and cook for a minute or two more, until thickened and smooth. Turn off heat, and add cheese, 1 tblsp salt, pepper, and nutmeg. Add macaroni and stir well. Pour into 3-quart baking dish. Slice tomatoes and arrange on top. Melt remaining butter, combine with bread crumbs, and sprinkle on top. Bake for 30 to 35 minutes, or until sauce is bubble and macaroni is browned on top.