Barefoot contessa mac and cheese gruyere
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Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.
- Barefoot Contessa Mac and Cheese Recipe!
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Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. I love love love this recipe i made it 2 christmas ago ann about to make again for my sons 30th birthday thanks again for graciously sharing. I too love this recipe. Planning on making it again this NY eve. Fabulous recipe!
Come on. You know you need to have Ina Garten’s grown up mac and cheese in your mouth.
Your email address will not be published. After just about an hour of kitchen time, my only real complaint was over the sheer volume of cheese I had to grate by hand. But after pulling the below baked beauties out of the oven and inhaling the bubbling cheese, butter, and breadcrumb scent, all my frustrations immediately melted away. It was time to dig in, so I scooped a cheesy heap of each into separate bowls and grabbed a spoon.
The first major difference I noticed was in texture: Ramsay's recipe had a thicker cheese consistency that clumped together with the crusty topping when served, while Garten's was looser and on the saucy side. I ate a spoonful of Ramsay's first, and the visual texture matched the mouthfeel: I'd liken it to a homestyle mac and cheese consistency that you might get as a BBQ side.
Although the additional British cheeses were stinky pre-bake, their flavor within the finished dish was subtle and smooth.
Mac & Cheese | Recipes | Barefoot Contessa
Plus, the thyme addition was an easy way to elevate the overall flavor. Ina's on the other hand, while it tasted equally cheesy and delicious, was lacking in the texture department. The entire mixture felt less like a baked pasta dish and more like a tomato and cream-sauce situation that you might make on a stovetop. Who won the mac and cheese crown?
You may have already guessed it: Gordon Ramsay. He won largely because of texture. We'd venture to guess that Ramsay's incorporation of cauliflower added softness and moisture to the dish without thinning it out, while the liquid from Garten's sliced tomato-topping seemed to be her downfall. The tomatoes steamed and seeped through the mixture resulting in a thinner end result.
But maybe you prefer a slightly soupier mac and cheese, and in that case, go for Garten's recipe. Because as we found in our celeb chef brownie battle , when both recipes are good, it really comes down to personal preference. Mouthwatering Grilled Main Dishes 57 Photos. Big-Game Playbook: Main Dishes 71 Photos.
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Ina Garten’s Mac and Cheese with Gruyere
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