Back in 2011, I was thrilled to receive approval from Grand Central Publishing to share Gwyneth Paltrow’s delish macaroni & cheese recipe. This comes from her amazing cookbook, “My Father’s Daughter” that is sold on her GOOP website and other online retailers. The recipe works great for a Thanksgiving side dish. Everyone I know loves a decadent plate of homemade creamy mac & cheese. Read on to get and print this amazing mac and cheese recipe and have a safe and Happy Thanksgiving.
I love this recipe and I love her cookbook.
Check out her blog at www.goop.com to see some more of her delicious recipes. I love her website and I thank Gwyneth for sharing her family recipes (many are from her beloved late father, Bruce Paltrow).
Gwyneth Paltrow’s Macaroni & Cheese
From the cookbook, “Gwyneth Paltrow: My Father’s Daughter”
(permission to share granted by Grand Central Publishing)
What You Need:
1-pound elbow macaroni (preferably with ridges)
8 ounces mascarpone
Pinch freshly grated nutmeg (I love this ingredient)
1 cup tightly packed grated Parmesan cheese, plus 1/2 cup for topping
1/2 cup milk
Freshly ground black pepper
1/2 cup plain breadcrumbs
2 tablespoons unsalted butter
What You Do:
1. Preheat the oven to 400 degrees and turn it on to convection, if that’s a possibility. I don’t have a convection oven, but my mac and cheese turned out perfectly, so don’t worry if you don’t have one.
2. In a large pot of boiling salted water, cook the macaroni for 2 minutes less than indicated on the package. Great tip from Gwyneth, as my pasta came out perfectly in this dish!
3. Meanwhile, stir together the mascarpone, nutmeg, and 1 cup of the Parmesan in a small saucepan over a medium flame until cheeses melt together, about 2 minutes.
4. Stir in the milk and salt and pepper to taste and keep the sauce warm over a low flame.
5. Drain the pasta and combine it with the sauce.
6. In a small bowl, stir together the remaining 1/2 cup of Parmesan and the breadcrumbs.
7. At this point, you can put the macaroni in a large baking dish, scatter the breadcrumb topping over it, dot with butter and bake it for 15 minutes.
And it tasted scrumptious! My husband and son especially loved it!
This delish dish was the perfect leftover as it reheated nicely. For my own purposes (this in not in the book), I added a little bit of half and half the next day, just for reheating purposes. It worked well.
The cookbook also shows additional variations to the mac and cheese recipe. To get those tasty ideas, buy the book. You will love this cookbook. I do! Purchase this cookbook here.