Joanna Gaines Mac and Cheese Recipe

This Joanna Gaines Mac and Cheese Recipe pairs tender elbow macaroni with a rich, velvety homemade cheddar sauce. It offers a smooth, comforting bite without fancy additives, making it the ultimate 20-minute stovetop dinner for the whole family.

Joanna Gaines Mac and Cheese Ingredients

• 1 (8 ounce) box elbow macaroni: The classic shape for holding cheese sauce.
• 2 cups shredded Cheddar cheese: Freshly grated from the block ensures a smooth melt without the graininess of pre-shredded cheese.
• 2 cups milk: Whole milk provides the necessary fat for a rich, creamy béchamel.
• 1/4 cup butter: The fat base for the roux.
• 1/4 cup all-purpose flour: The thickening agent that turns the milk into a sauce.
• Seasonings: 1/2 teaspoon salt and ground black pepper to taste.

How To Make Joanna Gaines Mac and Cheese

1. Boil the Pasta: Bring a large pot of lightly salted water to a rolling boil. Add the elbow macaroni and cook, stirring occasionally to prevent sticking, until it is cooked through but still firm to the bite (al dente), about 8 minutes. Drain well and set aside.
2. Create the Roux: While the pasta cooks, melt the butter in a medium saucepan over medium heat. Once melted and bubbling, whisk in the flour, salt, and black pepper. Cook and stir this mixture constantly for about 5 minutes. This “cooking out” step removes the raw flour taste and creates a golden paste base.
3. Whisk in Milk: Slowly pour in the milk in a steady stream while whisking continuously to prevent lumps. Continue to cook and stir until the mixture becomes smooth, thick, and bubbly, which should take about 5 minutes. Be careful not to let the milk scorch on the bottom of the pan.
4. Melt the Cheese: Reduce the heat to low. Add the shredded Cheddar cheese to the thickened white sauce. Stir gently for 2 to 4 minutes until the cheese is completely melted and the sauce is a uniform, glossy orange.
5. Combine: Pour the drained macaroni into the cheese sauce (or vice versa, depending on pot size). Fold gently until every noodle is generously coated in the rich cheddar mixture.
6. Serve: Serve immediately while hot and creamy.

Recipe Tips

• Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents (cellulose) that prevent clumping in the bag but cause a gritty sauce. Grating a block of sharp cheddar yourself is the secret to a silky texture.
• Room Temperature Milk: If possible, use room temperature milk. Cold milk can shock the hot roux and cause seizing or lumps. If using cold milk, just add it very slowly.
• The “Al Dente” Rule: Do not overcook the pasta. Since it will sit in hot cheese sauce, it continues to soften. Aim for a firm bite when boiling.
• Extra Cheese: As noted in the cook’s tips, you can add an extra 1/2 cup of cheese for an even gooier experience without altering the sauce consistency too much.

What To Serve With Mac and Cheese

• Crispy Chicken Tenders: The ultimate kid-friendly pairing.
• Steamed Broccoli: A healthy green vegetable balances the carb-heavy meal.
• BBQ Pulled Pork: Top the mac and cheese with smoky meat for a hearty dinner.
• Tomato Soup: A classic comfort food duo.

How To Store Joanna Gaines Mac and Cheese

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The sauce will thicken significantly as it cools.
• Reheat: To reheat, place the pasta in a saucepan with a splash of milk. Heat over low, stirring gently to loosen the sauce and bring back the creaminess.
• Freeze: Freezing is possible but not ideal, as the béchamel sauce may separate and become grainy upon thawing. If you must freeze, bake it as a casserole to reheat.

Joanna Gaines Mac and Cheese Nutrition Facts

• Calories: 450 kcal
• Fat: 22g
• Carbohydrates: 42g
• Protein: 18g
• Calcium: 350mg

Nutrition information is estimated per serving.

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