Poached Cooking

Mac and Cheese from Magnolia Table by Joanna Gaines

YIELD: 8-10 servings

TOTAL TIME: 1 hour 10 min


  • Kosher salt
  • 16 ounces of elbow macaroni
  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 8 tablespoons unsalted butter
  • 8 ounces of processed cheese, such as Velveeta, 1 inch cubes
  • 8 ounces (2 cups) Gruyere cheese, grated
  • 1 1/2 teaspoon mustard powder
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoon ground black pepper
  • 8 ounces (2 cups) white cheddar cheese, grated

Bring a large pot of salted water to a boil. Cook macaroni until al dente, according to the package directions. Drain and transfer to a large bowl.

Meanwhile, position a wrack to the top third of the oven and preheat to 350 degrees F.

In a small saucepan, combine the cream, milk, and butter and heat over medium-low heat until warm and the butter is melted. Pour over the pasta. Add the Velveeta, Grueyer, mustard powder, nutmeg, pepper and 1/2 teaspoon of salt and stir until well combined.

Pour the pasta into a baking dish and spread evenly. Top wth cheddar cheese and bake until cheddar cheese is melted about 25 minutes.

Remove from oven and let stand for 5 minutes.

Store leftovers in a covered container for up to 3 days. Reheat in a 300 degree F oven.