Andy Montoya
If you're looking for a decadent, comforting meal, look no further than Gaby's macaroni and cheese. Gaby is a culinary school-trained chef, New York Times bestselling cookbook author, entrepreneur, and mom who creates easy, healthy, and comforting recipes that are sure to be a hit with your friends and family. Her mac and cheese recipes include stovetop, baked, and springtime variations, all with a creamy texture and cheesy flavour that are sure to satisfy any pasta or cheese craving. With options for customisation and add-ins, you can make this classic dish your own. So, get ready to indulge in the ultimate comfort food and dig into a delicious plate of What's Gaby Cooking's macaroni and cheese!
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What You'll Learn
Four Cheese Stovetop Mac and Cheese
This is the creamiest and cheesiest stovetop mac and cheese recipe, made with four kinds of cheese. It's ready in under 20 minutes and will be your new go-to recipe!
Ingredients
- Butter
- Flour
- Water
- Milk
- Four kinds of cheese
- Salt
- Pepper
Method
- In a large pot, melt the butter over medium-high heat. Once melted, add the flour, and stir to combine. Stir for about 1 minute, until golden brown.
- Once golden, pour in 1 cup of water, and whisk until smooth.
- The mixture will start to thicken, and as it does, pour in the remaining water and milk, continuing to stir until smooth.
- Once the pasta is cooked, remove the pot from the heat and stir in the cheeses until smooth and melted.
- Season with salt and pepper to taste and serve immediately.
Once the mac and cheese is cooled to room temperature, store leftovers in an airtight container or tightly wrapped for up to 3 days. To reheat, place it in a pan and warm on the stovetop until warmed through. Add some milk to prevent it from drying. You can also microwave to reheat, just make sure you add a little milk! You can also freeze mac and cheese in freezer bags or an airtight container for up to 3 months. Thaw it in the fridge for half a day, and use the same instructions to reheat as with refrigeration.
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Baked Mac and Cheese
Ingredients
- Macaroni
- Milk
- Butter
- Flour
- Shredded cheese (cheddar, Gruyère, Swiss, or a combination of your choice)
- Thyme leaves
- Kosher salt
- Black pepper
- Nutmeg
- Panko
Method:
Firstly, preheat your oven to 375 degrees Fahrenheit. Cook the macaroni according to the package directions, ensuring it is al dente, and then drain it well. In a separate saucepan, heat the milk until it is just simmering.
Next, melt 6 tablespoons of butter in a large pot and add the flour to create a roux. Cook this mixture over low heat for about 2 minutes, stirring frequently, until it turns golden brown. Then, carefully pour in the hot milk, and continue cooking for a further minute or two, stirring, until the milk thickens.
Remove the pot from the heat and add the shredded cheeses, thyme leaves, kosher salt, black pepper, and nutmeg. Stir well to combine, and then add the cooked macaroni, stirring again to ensure everything is mixed together.
To create the crispy topping, melt the remaining 2 tablespoons of butter and combine with the panko in a skillet. Sprinkle this mixture on top of the mac and cheese.
Finally, bake the mac and cheese in the oven for about 25-30 minutes, or until the topping is golden brown and the edges are just beginning to brown.
Storage and Reheating:
For longer-term storage, Baked Mac and Cheese can be frozen in freezer bags or airtight containers for up to 3 months. Thaw it in the fridge for half a day, and then reheat using the same methods as for refrigerated leftovers.
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Spring Mac and Cheese
Ingredients:
- Milk
- Raw pasta
- Salt
- Butter
- Garlic powder
- Pancetta (optional)
- Cheese (Gruyère, white cheddar, Swiss cheese, or a combination of your choice)
- Breadcrumbs (optional)
Method:
Start by sautéing the pancetta in a medium saucepan over medium heat until crisp. Remove the pancetta and set it aside. In the same pan, add milk, raw pasta, salt, butter, and garlic powder. Bring this to a simmer over medium-high heat, stirring frequently to prevent sticking.
Once the pasta is tender, you can add the cheese. Stir until the cheese is melted and combined. You can season with salt and pepper to taste.
For a stovetop version, serve immediately. For a baked version, transfer the mac and cheese to a medium baking dish. Melt some butter and mix it with breadcrumbs. Sprinkle this mixture over the top and bake at 375°F for 10–15 minutes, until golden brown.
This recipe is versatile, and you can switch up the meat and vegetables based on what you have in your fridge. Enjoy the creamy, cheesy goodness of this springtime treat!
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Ultimate Mac and Cheese
Mac and cheese is the ultimate comfort food, and when it's made right, it's irresistible. This ultimate mac and cheese recipe is a decadent, creamy, and cheesy delight that will satisfy any pasta or cheese craving. It's a straightforward recipe with endless variations, so it's perfect for getting creative in the kitchen.
Ingredients:
- Macaroni
- Milk
- Butter
- Flour
- Thyme
- Kosher salt
- Black pepper
- Nutmeg
- Shredded cheese (cheddar, Gruyère, Swiss, or a combination of your choice)
- Panko breadcrumbs
Optional add-ins:
- Turkey bacon
- Pancetta
- Garlic powder
- Cayenne
- Broccoli
- Butternut squash
- Sage
Method:
Start by preheating your oven to 350-375 degrees Fahrenheit. Cook the macaroni according to the package directions, aiming for al dente, and drain well. In a separate saucepan, heat the milk until just simmering. To make a roux, melt butter in a large pot and add flour, cooking over low heat until golden brown. Stream in the hot milk, stirring continuously until the mixture thickens. Remove from heat and add your shredded cheeses, thyme, salt, pepper, nutmeg, and any other seasonings you desire.
Combine the cooked macaroni with the cheese sauce and stir well. Pour the mixture into a baking dish. For a crispy topping, melt some butter and toss it with the panko breadcrumbs before sprinkling on top. Bake for about 10-30 minutes, until the topping is golden brown and the edges are just beginning to brown.
Tips:
- You can cook the pasta directly in milk for an extra creamy base without needing a roux.
- This dish serves well as leftovers and can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
- Get creative with your cheese choices! You can use a combination of Parmesan, Cheddar, Pepperjack, Gouda, Fontina, Gruyere, Goat Cheese, or Brie.
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Reheating Mac and Cheese
Firstly, it's important to store your leftover mac and cheese properly. Once the dish has cooled to room temperature, store it in an airtight container or wrap it tightly. It will keep in the refrigerator for up to 3 days.
When you're ready to reheat, there are a few different methods you can use. One option is to place the mac and cheese in an oven-safe container, add a few tablespoons of milk to prevent it from drying out, and cover it with foil. Heat it in the oven until warmed through. If you want a crispy top, you can uncover it and heat it for a few more minutes.
Alternatively, you can reheat mac and cheese on the stovetop. Place it in a pan and warm it over medium heat until it's heated through, adding milk to prevent it from drying out. You can also reheat mac and cheese in the microwave; just be sure to add a little milk to keep it creamy.
If you have a large amount of leftovers, you can also freeze mac and cheese. Simply place it in freezer bags or an airtight container and store it in the freezer for up to 3 months. To reheat frozen mac and cheese, thaw it in the fridge for half a day, and then use the same reheating methods as for refrigerated leftovers.
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Frequently asked questions
The cooking time varies depending on the recipe. The stovetop mac and cheese is ready in under 20 minutes, while the baked mac and cheese takes around 25-30 minutes.
The ingredients vary depending on the recipe. The stovetop mac and cheese uses four kinds of cheese, while the baked mac and cheese uses two kinds of cheese. Common ingredients across recipes include butter, flour, milk, salt, pepper, and nutmeg.
The stovetop version is made on the stovetop in one pot, while the baked version is baked in the oven and has a crispy topping.
Yes, you can make the mac and cheese ahead of time and store it in an airtight container or tightly wrapped for up to 3 days. To reheat, you can place it in an oven-safe container, add some milk, and heat it in the oven or microwave.
Some variations include Gouda and Crispy Pancetta, Brown Butter and Sage, and Broccoli and Butternut Squash.
