Chrissy Teigen’s Mac N’ Cheese

You wouldn't expect a supermodel that's been featured on Sport's Illustrated's Swimsuit Issue to be putting out a cookbook, much less one filled with oozy, crunchy and moreish recipes that borders on being dude food.

By SALT Magazine | 02 June, 2017 | Food, Recipe
2017-06-02 17:30:50 2017-10-20 15:27:25

Good ol’ macaroni and cheese, why would you need a recipe from Chrissy Teigen when Kraft has produced a box version that you can make in minutes? Well, Teigen’s mac and cheese comes with a golden-brown crust of cheesy garlic breadcrumbs that turns the American archetypal casserole from good to great. And she uses a. lot. of. cheese. To be exact, there are three types: Gruyere, cheddar, and orange American cheese (slices of Kraft square cheese).



PREP TIME: 45 minutes | TOTAL TIME: 1 hour

Kosher salt

1 pound pasta shells

1 teaspoon vegetable oil

1 stick (4 ounces) unsalted butter, plus more for greasing the baking dish

5 tablespoons all-purpose flour

5 cups whole milk

3 cups grated cheddar cheese

3 cups grated Gruyère or Swiss cheese

3⁄4 pound orange American cheese (about 16 slices)

Freshly ground black pepper

3⁄4 teaspoon cayenne pepper, or more to taste

Cheesy Garlic Bread Crumbs

Cheesy garlic bread crumbs


PREP TIME: 5 minutes TOTAL TIME: 25 minutes

8 slices white sandwich bread, torn into pieces

6 cloves garlic

6 tablespoons unsalted butter

1 teaspoon kosher salt

1⁄2 teaspoon freshly ground black pepper

5 tablespoons finely grated Parmigiano-Reggiano

  • In a food processor, process the bread until it forms fine crumbs (you should have about 4 cups crumbs). Transfer the crumbs to a bowl. Add the garlic to the processor and process until finely minced (or do it by hand).
  • In a large skillet, heat the butter over medium-low heat. When it foams, add the garlic and cook, stirring, until the garlic smells great but hasn’t 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. Toss in the Parm.

  • Preheat the oven to 425°F.
  • In a large pot of salted boiling water, cook the pasta a minute less than called for on the package. Drain, rinse, and toss with the oil to prevent sticking.
  • Grease a 9 × 13-inch baking dish with a little butter.
  • In a large saucepan or soup pot, heat the 1 stick butter over medium-high heat until melted but not browning.
  • Add the flour and cook, constantly whisking, until it turns a light and toasty brown color, 5 to 6 minutes.
  • Gradually add the milk while whisking, then increase the heat 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/slices at a time, reserving a handful of the cheese, and whisk the sauce until smooth. Whisk in 2 teaspoons salt, 1⁄4 teaspoon black pepper, and the cayenne.
  • Stir in the cooked pasta, season to taste with more salt and pepper, and cook until the pasta is hot again.
  • Pour the mixture into the buttered baking dish. Top with the remaining cheese and spread the bread crumbs evenly over the top.
  • Bake until the topping is browned and crisp, about 8 minutes.

For the full review and more greats food reads, download our June/July print issue! Meanwhile, here are the other dishes we tested: Actual Drunken Noodles, John’s Tuscan Brick Chicken

SALT Magazine
The SALT Team is dedicated to bring out the best in food journalism, with culinary prose, evocative photo-essays, and inspiring reads from people who work behind the scenes. Our online portal carries the latest on food and drinks in the region, with an injection of a fresh new spirit to food content and an offbeat attitude.

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