Four types of cheese plus a crispy topping makes for a delicious dish, says Marnie Robillard.
A graphic designer in the Office of Public Affairs and Communications, she swears by her version of a recipe by model Chrissy Teigen.
“It’s just so good I had to share it,” Robillard says.
Macaroni and cheese à la Chrissy Teigen
For the crumb topping:
- 8 slices white sandwich bread (torn into pieces)
- 6 cloves garlic (minced)
- 6 tablespoons unsalted butter
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 5 tablespoons grated Parmesan cheese
For the pasta:
- 1 pound pasta shells (I used medium size shells)
- 1 teaspoon olive oil
- ½ cup unsalted butter
- 5 tablespoons all-purpose flour
- 5 cups whole milk
- 12 ounces cheddar cheese (shredded)
- 12 ounces Swiss or Gruyere cheese (shredded)
- 12 ounces American cheese (diced small)
- 2 teaspoons kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- Preheat the oven to 425 degrees F. Grease a 9x13-inch baking dish with butter.
- In a food processor, process the bread until it forms fine crumbs (you should have about 4 cups).
- In a large skillet, heat the butter over medium-low heat. When it foams, add the garlic and cook, stirring, until the garlic is fragrant but not browned, 1 to 2 minutes. Add the bread crumbs, increase the heat to medium, and cook, stirring frequently, until toasty and browned, 7 to 9 minutes.
- Stir in the salt and pepper, remove from the heat, and transfer to a large plate to cool for 5 minutes. Stir in the Parmesan cheese.
- In a large pot of salted boiling water, cook the pasta to al dente. Drain, rinse, and toss with the vegetable oil to prevent sticking.
- In a large saucepan or Dutch oven, heat the butter over medium-high heat until melted. Add the flour and cook, constantly whisking, until it turns a light and toasty brown color, 3 to 6 minutes.
- Gradually add the milk while whisking, then increase the heat to high and bring it to a boil. Reduce the heat to medium and cook, whisking, until it thickens, 4 to 5 minutes.
- Add the cheeses, a few handfuls at a time, and whisk the sauce until smooth. Whisk in the salt, black pepper, and cayenne.
- Stir in the cooked pasta, and season to taste with more salt and pepper.
- Pour the mixture into the buttered baking dish and spread the bread crumbs evenly over the top.
- Bake until the topping is browned and crisp and the cheese is bubbling, about 8 minutes to 10 minutes.
Robillard notes that leftovers can be stored, covered, in the refrigerator for up to four days.
“The original recipe calls for 3/4 teaspoon or more of cayenne pepper, but since I would be serving this to the boys, I just used a small amount,” she notes. “If you like spicy, ramp it up!”
Find more recipes — as well as a place to submit your own — on the Healthy Eating website.