Chrissy's mac and cheese with cheesy garlic bread crumbs from Cravings: Recipes for All the Food You Want to Eat (page 90) by Chrissy Teigen and Adeena Sussman

  • sandwich bread
  • ground cayenne pepper
  • Gruyère cheese
  • garlic
  • pasta shells
  • milk
  • butter
  • cheddar cheese
  • Parmigiano Reggiano cheese
  • American cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Swiss cheese for Gruyére cheese.

  • Riya08 on November 16, 2020

    This is my go-to mac and cheese that I make once a year for Thanksgiving. It's worth the effort, and richness. It's creamy due to the American cheese, but the flavor comes through from the cheddar and gruyere.

  • Smokeydoke on May 21, 2020

    This is the base of my go-to Mac and Cheese, I like it because the cheese sauce never clumps, it probably has to do with the 3/4 lb of American cheese that goes into it. I've tweaked it quite a bit to suit my taste but it's a solid recipe, a bit too soupy for me. The garlic bread crumbs are a must. I usually make extra cheese sauce to use on nachos. Here's a link to the changes I've made if you're interested. It's a lot of changes.

  • mirage on May 13, 2020

    Very rich

  • stef on March 21, 2020

    This was delicious. I had no white bread for the crumbs so used panko crumbs which made it hard to serve but still good. Garlic makes a wonderful addition to the breadcrumbs but 6 cloves is way too much. I used 2 big ones and it was enough.

  • hirsheys on April 04, 2019

    This was very good and made a vat. The breadcrumbs are superb and make more than enough, so we actually used some of the extra on the caesar salad I made alongside the mac & cheese instead of croutons (I forgot croutons...) Next time, I'd add broccoli - this might be sacrilege, but I find that I get a little bored with plain mac and cheese sometimes. Still, I liked the smooth sauce with the crunch of the crumbs very much and found the process to be quite easy, all in all, especially since I used "fresh" breadcrumbs that had been sitting in my freezer.

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