Bobby Flay Mac And Cheese Recipe

This Bobby Flay Mac And Cheese Recipe is a creamy and cheesy recipe, which uses sharp cheddar cheese and nutty Gruyere cheese. It’s the ultimate comfort food recipe, ready in about 50 minutes.

Bobby Flay Mac And Cheese Ingredients

• 1 lb. dried elbow pasta
• 1/2 cup unsalted butter
• 1/2 cup all purpose flour
• 1 1/2 cups whole milk
• 2 1/2 cups half and half
• 4 cups shredded medium cheddar cheese divided (measured after shredding)
• 2 cups shredded Gruyere cheese divided (measured after shredding)
• 1/2 Tbsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. paprika (smoked paprika is our favorite!)

How To Make Bobby Flay Mac And Cheese

1. Prep Oven and Pasta: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. Cook the 1 lb. of elbow pasta in a large pot of salted boiling water. Cook it for 1-2 minutes less than the package directions, until it is al dente (still firm). Drain the pasta and set it aside.
2. Make the Roux: In a large pot or Dutch oven, melt the ½ cup of butter over medium heat. Once melted, whisk in the ½ cup of flour. Cook, whisking constantly, for 1-2 minutes until the mixture is lightly golden and smells nutty.
3. Create the Béchamel Sauce: Slowly pour in the 1 ½ cups of whole milk and 2 ½ cups of half and half, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer (do not boil) and cook for 5-8 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon.
4. Make the Mornay (Cheese) Sauce: Remove the pot from the heat. Add 3 cups of the cheddar cheese and 1 cup of the Gruyere cheese, along with the ½ Tbsp. salt, ½ tsp. pepper, and ¼ tsp. paprika. Stir until all the cheese is melted and the sauce is smooth.
5. Combine Pasta and Sauce: Add the cooked, drained pasta directly into the pot with the cheese sauce. Stir gently until all the pasta is fully coated.
6. Layer the Mac and Cheese: Pour half of the pasta mixture into your prepared baking dish. Sprinkle the top with ½ cup of the remaining cheddar and ½ cup of the remaining Gruyere.
7. Top and Bake: Add the rest of the pasta mixture on top. Sprinkle the remaining 1 cup of cheddar and 1 cup of Gruyere evenly over the surface.
8. Bake to Perfection: Bake, uncovered, for 20-25 minutes, or until the sauce is bubbling and the top is golden brown and crispy. Let it rest for 5-10 minutes before serving.

Recipe Tips

• Why shred your own cheese? This is the most important tip! Pre-shredded bagged cheese is coated with starches and anti-caking agents to prevent clumping. These agents will make your sauce grainy and prevent it from melting smoothly. Always buy blocks of cheese and shred them yourself.
• How do I prevent a lumpy sauce? Use warm or room temperature milk and half-and-half. Adding cold liquids to the hot roux can cause it to seize up. Whisk constantly as you slowly pour in the liquid.
• Why is my baked mac and cheese dry? You likely overcooked the pasta. Remember, the pasta will continue to cook in the oven as it bakes in the sauce. By boiling it al dente (still firm), it will absorb some of the sauce and become perfectly tender, not mushy or dry.
• Can I use different cheeses? Absolutely. The cheddar and Gruyere combo gives a sharp, nutty flavor. You can substitute with other good melting cheeses like Fontina, Gouda, or Monterey Jack.

What To Serve With Mac And Cheese

This rich dish pairs perfectly with savory or light-and-fresh sides.

• BBQ Pulled Pork or Ribs
• Grilled Chicken
• A crisp green salad with a sharp vinaigrette
• Steamed Broccoli or Roasted Brussels Sprouts
• Country Fried Steak

How To Store Mac And Cheese

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: The best way to reheat is in a saucepan over low heat. Add a splash of milk or cream and stir gently until it’s hot and creamy again. You can also reheat it in the microwave.

Bobby Flay Mac And Cheese Nutrition Facts

(Per serving, assuming 8 servings)

• Calories: ~750 kcal
• Total Fat: 48g
• Saturated Fat: 30g
• Cholesterol: 140mg
• Sodium: 1150mg
• Total Carbohydrate: 42g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Slow Cooker Mac And Cheese Recipe
• Bobby Flay Homemade Pasta Recipe Recipe
• Bobby Flay Ham Glaze Recipe