Curtis Stone Mac and Cheese Recipe
This mac and cheese is the kind that makes you forget about every other version you’ve ever had!Curtis Stone doesn’t just throw cheese into a pot—he builds layers that make every bite rich and unforgettable.The secret? A combination of sharp cheddar and Gruyère that melts into a silky sauce, wrapping around every piece of pasta like a dream.I always let my béchamel cook just a minute longer than usual so it thickens up enough to cling to the noodles.A quick broil at the end gives it the crispiest, golden topping without drying out the inside.
Servings: 4
Ingredients
- 8 oz. Macaroni
- 2 tbsp Unsalted Butter
- 2 tbsp All-Purpose Flour
- 2 cups Whole Milk
- 1 ½ cups Gruyere Cheese grated
- 1 ½ cups Cheddar Cheese grated
- 6 slices Bacon cooked and crumbled
- ½ cup Bread Crumbs
- Salt and Pepper (to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the macaroni according to the package instructions until al dente.
- Drain and set aside.
- In a large saucepan, melt the butter over medium heat.
- Add the flour, whisking continuously for about 1 minute.
- Slowly whisk in the milk and bring to a simmer.
- Stir in the Gruyere and Cheddar cheeses until melted and smooth.
- Add salt and pepper to taste.
- Fold in the cooked macaroni, ensuring the pasta is completely coated with the cheese sauce.
- Transfer the mac and cheese mixture to a buttered baking dish.
- Top with crumbled bacon and bread crumbs.
- Bake in the preheated oven for 20-25 minutes or until golden and bubbling.