This delicious Barefoot Contessa Grown-Up Mac and Cheese is a creamy, cheesy twist on a classic comfort meal. Made with crispy bacon, Gruyère, Cheddar, and a hint of blue cheese, it’s rich, flavorful, and perfect for a cozy dinner. You can easily swap cheeses or use pantry staples to make this quick and satisfying dish anytime!
Ingredients Needed
Pasta and Cheese Sauce:
- 4 ounces (about 4 slices) thick-sliced bacon
- 2 cups elbow macaroni or cavatappi
- 1 1/2 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 ounces Gruyère cheese, grated (about 1 cup)
- 3 ounces extra-sharp Cheddar cheese, grated (about 3/4 cup)
- 2 ounces blue cheese (such as Roquefort), crumbled
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of ground nutmeg
Topping:
- 2 slices white sandwich bread, crusts removed
- 2 tablespoons freshly chopped basil leaves
How To Make Grown Up Mac And Cheese
- Preheat the oven: Set your oven to 400°F (200°C).
- Cook the bacon: Place a baking rack on a sheet pan and arrange the bacon slices in a single layer. Bake for 15–20 minutes until crispy. Transfer to a paper towel-lined plate and crumble once cooled.
- Cook the pasta: Bring a large pot of salted water to a boil, adding a drizzle of vegetable oil. Cook the macaroni according to package instructions (about 6–8 minutes). Drain well and set aside.
- Make the cheese sauce: Heat the milk in a small saucepan over low heat (do not boil). In a medium pot, melt the butter over low heat, then stir in the flour. Cook for 2 minutes, whisking constantly. Slowly add the warm milk while whisking, cooking for another 1–2 minutes until smooth and thickened. Remove from heat and stir in the Gruyère, Cheddar, blue cheese, salt, pepper, and nutmeg until fully melted.
- Assemble the mac and cheese: Stir the cooked pasta and crumbled bacon into the cheese sauce. Divide into two individual gratin dishes or one small baking dish.
- Prepare the topping: Pulse the bread slices in a food processor to create coarse crumbs. Add the chopped basil and pulse again. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
- Bake: Place in the oven and bake for 35–40 minutes until bubbly and golden brown on top.
- Serve: Let cool slightly before serving. Enjoy warm!
Recipe Tips
- Use freshly grated cheese: Pre-shredded cheese has additives that prevent melting properly. For the creamiest sauce, grate Gruyère and Cheddar yourself.
- Warm the milk first: Cold milk can make the sauce lumpy. Heat it gently before adding it to the butter and flour mixture.
- Don’t overcook the pasta: Slightly undercook it (al dente) since it will continue cooking in the oven. This prevents mushy mac and cheese.
- Bake until golden and bubbly: The top should be crispy and browned. If needed, broil for 1–2 minutes at the end for extra crunch.
- Balance the blue cheese: Blue cheese has a strong taste. If you prefer a milder flavor, use less or replace it with more Cheddar or Gruyère.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover grown up mac and cheese in an airtight container and refrigerate for up to 3 days.
- Reheating: Reheat leftover grown up mac and cheese in the oven at 350°F for 15–20 minutes covered with foil, on the stovetop with a splash of milk over low heat for 5–7 minutes, or in the microwave in 30-second intervals, stirring in between.
Nutrition Facts
Serving Size: 1 serving
- Calories: 988.5
- Total Fat: 54g
- Saturated Fat: 32.5g
- Cholesterol: 165.7mg
- Sodium: 1,735.7mg
- Total Carbohydrate: 81.5g
- Dietary Fiber: 2.5g
- Sugars: 8g
- Protein: 37g
Try More Recipes:
Barefoot Contessa Grown Up Mac And Cheese
Description
This delicious Barefoot Contessa Grown-Up Mac and Cheese is a creamy, cheesy twist on a classic comfort meal. Made with crispy bacon, Gruyère, Cheddar, and a hint of blue cheese, it’s rich, flavorful, and perfect for a cozy dinner. You can easily swap cheeses or use pantry staples to make this quick and satisfying dish anytime!
Ingredients
Pasta and Cheese Sauce:
Topping:
Instructions
- Preheat the oven: Set your oven to 400°F (200°C).
- Cook the bacon: Place a baking rack on a sheet pan and arrange the bacon slices in a single layer. Bake for 15–20 minutes until crispy. Transfer to a paper towel-lined plate and crumble once cooled.
- Cook the pasta: Bring a large pot of salted water to a boil, adding a drizzle of vegetable oil. Cook the macaroni according to package instructions (about 6–8 minutes). Drain well and set aside.
- Make the cheese sauce: Heat the milk in a small saucepan over low heat (do not boil). In a medium pot, melt the butter over low heat, then stir in the flour. Cook for 2 minutes, whisking constantly. Slowly add the warm milk while whisking, cooking for another 1–2 minutes until smooth and thickened. Remove from heat and stir in the Gruyère, Cheddar, blue cheese, salt, pepper, and nutmeg until fully melted.
- Assemble the mac and cheese: Stir the cooked pasta and crumbled bacon into the cheese sauce. Divide into two individual gratin dishes or one small baking dish.
- Prepare the topping: Pulse the bread slices in a food processor to create coarse crumbs. Add the chopped basil and pulse again. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
- Bake: Place in the oven and bake for 35–40 minutes until bubbly and golden brown on top.
- Serve: Let cool slightly before serving. Enjoy warm!
Notes
- Use freshly grated cheese: Pre-shredded cheese has additives that prevent melting properly. For the creamiest sauce, grate Gruyère and Cheddar yourself.
- Warm the milk first: Cold milk can make the sauce lumpy. Heat it gently before adding it to the butter and flour mixture.
- Don’t overcook the pasta: Slightly undercook it (al dente) since it will continue cooking in the oven. This prevents mushy mac and cheese.
- Bake until golden and bubbly: The top should be crispy and browned. If needed, broil for 1–2 minutes at the end for extra crunch.
- Balance the blue cheese: Blue cheese has a strong taste. If you prefer a milder flavor, use less or replace it with more Cheddar or Gruyère.
Barefoot Contessa Grown Up Mac And Cheese