giada macaroni and cheese recipe

Written ByJenny Smyth Posted on
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The Best giada macaroni and cheese recipe

I have been making Giada De Laurentiis’s macaroni and cheese recipe for years. It is the one dish my family requests every single time I ask what they want for dinner. The kids love the creamy texture and the golden, bubbly top. My husband says it is the best mac and cheese he has ever had, and I have to agree.

It is a perfect recipe for a weeknight meal because it comes together quickly with simple ingredients. You can also dress it up for a holiday dinner or a potluck. The recipe uses a blend of cheeses, which gives it a rich flavor without being too heavy. I also like that it uses whole wheat pasta sometimes for extra fiber.

The dish is a great way to get some protein and calcium into your family. It is comfort food that feels a little bit fancy. I always feel good serving this because I know exactly what is in it. No boxes or powders here.

Just real cheese, milk, and pasta. The technique is straightforward. You make a quick roux, add milk and cheese, then bake until bubbly. It is a classic method that works every time.

The result is a creamy, cheesy casserole that is satisfying and delicious. I love that this recipe is versatile. You can add broccoli or chicken to make it a complete meal. But honestly, the basic version is so good that my family prefers it plain.

This recipe has become a staple in our home. It is the kind of dish that brings everyone to the table. I hope you try it and love it as much as we do.

Giada Macaroni and Cheese

4.7 from 1495 votes

This creamy, cheesy macaroni and cheese is based on Giada De Laurentiis’s classic recipe. It uses a blend of fontina, mozzarella, and parmesan for a rich, gooey texture.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

1 pound elbow macaroni
1 tablespoon salt

For the Cheese Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
1 cup heavy cream
1 1/2 cups shredded fontina cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
2 tablespoons grated parmesan cheese

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2Bring a large pot of water to a boil and add 1 tablespoon of salt.
3Add the elbow macaroni and cook until al dente, about 8 minutes.
4Drain the pasta in a colander and set it aside.
5In a medium saucepan, melt 3 tablespoons of butter over medium heat.
6Whisk in the flour and cook for 1 minute until it smells nutty and turns a light golden color.
7Slowly whisk in the milk and heavy cream.
8Continue whisking until the sauce thickens, about 5 minutes.
9The sauce should coat the back of a spoon when it is ready.
10Reduce the heat to low and add the fontina, mozzarella, and 1/2 cup of parmesan cheese.
11Stir until the cheese is fully melted and the sauce is smooth.
12Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon nutmeg.
13Add the cooked macaroni to the cheese sauce and stir to combine.
14Pour the mixture into a 9×13 inch baking dish and spread it evenly.
15In a small bowl, mix the panko breadcrumbs, 2 tablespoons of melted butter, and 2 tablespoons of parmesan cheese.
16Sprinkle this topping evenly over the macaroni and cheese.
17Bake for 20 to 25 minutes until the topping is golden brown and the sauce is bubbly around the edges.
18Let it cool for 5 minutes before serving.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 18g

📝Notes

You can use any combination of melting cheeses like cheddar or gouda. For a lighter version, use 2% milk and reduce the butter in the topping.

Watch Video Of How Giada Macaroni and Cheese Works

This Giada macaroni and cheese recipe is always a good idea for any occasion. It is perfect for family gatherings because it is easy to make and everyone loves it. The creamy cheese sauce and crispy topping make it a crowd pleaser. For storage, let the dish cool completely before covering it with foil or plastic wrap.

You can keep it in the refrigerator for up to three days. To reheat, place it in a 350 degree oven for about 15 minutes or until warmed through. You can also microwave individual portions for a quick lunch. If you have leftovers, they taste great the next day.

I like to serve this mac and cheese with a simple green salad or roasted vegetables to balance the richness. It also goes well with grilled chicken or meatloaf. The dish is versatile enough to be a main course or a side dish. I always make a double batch because my family eats it up so fast.

I hope this recipe becomes a favorite in your home too.

❓ Frequently Asked Questions About Giada Macaroni and Cheese

1. Can I use a different type of pasta for this recipe?

Yes, you can use any short pasta like shells, rotini, or penne. The cooking time may vary slightly, so check the package directions. The key is to cook the pasta al dente so it does not get mushy when baked.

2. Can I make this macaroni and cheese ahead of time?

Absolutely. You can assemble the dish up to the point of baking, then cover and refrigerate for up to 24 hours. When you are ready to bake, add 10 to 15 minutes to the cooking time. You may need to cover it with foil for the first part to prevent the topping from burning.

3. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave or reheat the whole dish in a 350 degree oven until warmed through. You can add a splash of milk to restore creaminess.

4. Can I freeze this macaroni and cheese?

Yes, you can freeze the unbaked casserole. Wrap the dish tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking. You may need to add a little extra milk before baking to keep it creamy.

5. What can I add to this recipe to make it more substantial?

You can add cooked chicken, broccoli, peas, or crumbled bacon. Stir them into the pasta and cheese sauce before baking. For a spicy kick, add a pinch of cayenne pepper or some diced jalapenos.

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