If there’s one thing Joanna Gaines and I have in common, it’s a deep love for comfort food. You know the kind—the kind that hugs you from the inside out, the kind that makes you feel like you’re wrapped in a warm, cozy blanket on a chilly afternoon. That’s exactly what I wanted when I set out to recreate the famous Joanna Gaines Mac And Cheese from her Magnolia Table cookbook.
I remember the first time I stumbled upon this dish. It was one of those chaotic evenings when nothing was going right—work had drained me, the kids were in full meltdown mode, and I had precisely 20 minutes to figure out dinner before the whole house spiraled into full-blown hysteria. I needed something quick, something easy, and most importantly—something that would make everyone at the table happy. Enter the Magnolia Mac And Cheese Recipe.
One bite in, and I knew I had struck gold. The creamy, velvety cheese sauce, the perfectly tender pasta, the rich, buttery crust on top—every single bite was pure bliss. But of course, I couldn’t just leave well enough alone. Nope. I had to tweak it just a little, adding my own spin to make it even creamier and more irresistible. So, after a few kitchen experiments (some successful, some… not so much), I landed on this version—my personal take on the Joanna Gaines Macaroni And Cheese Recipe that has since become a staple in my household.
Now, anytime we have family over, this is the first thing requested. It’s a guaranteed crowd-pleaser, and the best part? It takes just 20 minutes from start to finish. So, whether you’re looking for a quick weeknight dinner, a show-stopping side dish for your barbecue, or the perfect pairing for Joanna Gaines Pulled Pork, this mac and cheese has got you covered.
Why You’ll Love This Dish
1. It’s Quick and Easy
In a world where time is a luxury, a dish that comes together in just 20 minutes is a lifesaver. No complicated steps, no fancy techniques—just good old-fashioned cooking that anyone can master.
2. Incredibly Creamy and Cheesy
This isn’t one of those dry, bland mac and cheeses that leave you reaching for a glass of water. Nope. This is ultra-creamy, with a velvety cheese sauce that clings to every single noodle like a warm embrace.
3. Made with Simple, Everyday Ingredients
No need to run to a specialty grocery store. Everything you need is probably sitting in your pantry or fridge right now. Pasta, cheese, butter, milk—boom, dinner is served.
4. The Perfect Comfort Food
Some days just call for a big, heaping bowl of something rich and cheesy. This dish delivers on all fronts, making it the ultimate comfort meal after a long day.
5. A Great Side Dish for Any Occasion
Whether you’re serving it alongside Joanna Gaines Side Dishes at Thanksgiving or pairing it with a backyard barbecue, this mac and cheese fits right in. It’s the dish that disappears first at every potluck.
6. Kid-Approved
You know a recipe is a keeper when the kids go silent at the dinner table because they’re too busy inhaling their food. This mac and cheese is picky-eater-proof.
7. Easily Customizable
Want to add a little spice? Toss in some cayenne pepper. Craving something heartier? Stir in cooked bacon or sausage. You can make it your own in a million different ways.
Ingredients for the Joanna Gaines Mac And Cheese Recipe
For the Mac and Cheese:
- 1 lb elbow macaroni (or your favorite pasta shape)
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 ½ cups whole milk
- 1 cup heavy cream
- 2 tsp Dijon mustard (adds a little zing!)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 3 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ½ cup Parmesan cheese, grated
For the Topping:
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted
- ¼ tsp smoked paprika (for a subtle kick)
Equipment Needed:
- Large pot for boiling pasta
- Medium saucepan for cheese sauce
- Whisk
- Baking dish (if broiling the topping)
Cooking Instructions for the Joanna Gaines Mac and Cheese
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk constantly for about a minute, until it forms a smooth paste.
- Add the Dairy: Slowly pour in the milk and heavy cream, whisking continuously to prevent lumps. Cook for 3–4 minutes, or until the mixture thickens.
- Season and Add Cheese: Stir in the Dijon mustard, salt, pepper, and garlic powder. Lower the heat and gradually add the cheddar, Monterey Jack, and Parmesan, stirring until fully melted and smooth.
- Combine Pasta and Sauce: Pour the cheese sauce over the cooked pasta and stir until every noodle is coated in creamy goodness.
- Prepare the Topping: In a small bowl, mix the panko breadcrumbs with melted butter and smoked paprika.
- Broil for a Crispy Topping (Optional): Transfer the mac and cheese to a baking dish, sprinkle the panko topping over it, and broil for 2–3 minutes until golden brown.
- Serve Immediately: Dish it up while it’s hot and gooey, and enjoy!
Notes
1. Use Freshly Shredded Cheese
Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Always shred your own cheese for the creamiest texture.
2. Adjust the Thickness
If your cheese sauce is too thick, add a splash of milk. If it’s too thin, let it cook for another minute or two until it reaches your desired consistency.
3. Try Different Cheeses
Sharp cheddar is a must, but feel free to mix in gruyère, gouda, or even a bit of blue cheese for a flavor twist.
4. Make It a Meal
Want to turn this into a full meal? Stir in cooked bacon, sautéed mushrooms, or shredded rotisserie chicken.
5. Reheating Tips
Mac and cheese tends to dry out when reheated. Add a splash of milk before microwaving to bring back its creamy texture.
6. Pair It with Joanna Gaines Pulled Pork
If you really want to take things up a notch, serve this mac and cheese alongside Joanna Gaines Pulled Pork for the ultimate comfort food combo.
Macronutrient Count Per Serving
- Calories: Approximately 550 kcal
- Protein: 20g
- Carbohydrates: 50g
- Fats: 30g
- Saturated Fats: 15g
- Fiber: 2g
- Sugar: 4g
- Sodium: 600mg
Pro Tips for the Recipe
1. Always Use Freshly Shredded Cheese
Pre-packaged shredded cheese contains anti-caking agents that prevent it from melting smoothly. For the creamiest texture, grate your cheese fresh from the block.
2. Don’t Overcook the Pasta
Cook the pasta until just al dente. Overcooked pasta will turn mushy once mixed with the cheese sauce, so keeping it slightly firm is key.
3. Adjust the Cheese Blend
While cheddar is a must, try mixing in gouda, gruyère, or even a little smoked provolone for added depth of flavor.
4. Add a Dash of Mustard
A tiny bit of Dijon mustard or dry mustard powder enhances the cheesy flavor without making it taste like mustard. It’s a small addition that makes a big difference.
5. Keep the Sauce Creamy
If the sauce thickens too much while sitting, stir in a splash of warm milk before serving to bring back its silky smooth consistency.
6. Make It a One-Pan Dish
If you want to save on cleanup, cook the pasta in a Dutch oven, drain it, and then use the same pot to make the cheese sauce. Less mess, same delicious result!
Cheesy Questions & Tasty Answers
1. What Side Dishes Go Well with This Mac and Cheese?
This dish is rich and creamy, so pairing it with something fresh and light works best. Try a crisp green salad, roasted vegetables, or a tangy coleslaw. If you want something heartier, it goes perfectly with Joanna Gaines Pulled Pork.
2. Can I Make This Recipe Ahead of Time?
Yes! You can prepare the mac and cheese up to two days in advance. Just store it in the fridge and reheat it with a splash of milk on the stove or in the oven at 350°F until warm.
3. How Can I Make This Dish Even More Flavorful?
If you’re looking to amp up the flavor, consider adding a sprinkle of smoked paprika, cayenne pepper, or even a splash of hot sauce for some heat.
4. Can I Use a Different Type of Pasta?
Absolutely! While elbow macaroni is traditional, cavatappi, penne, or shells all work beautifully, as they hold onto the cheese sauce just as well.
5. What’s the Best Way to Reheat Leftovers?
To keep it creamy, reheat mac and cheese on the stove over low heat, stirring in a bit of milk or cream to loosen up the sauce. Avoid the microwave, as it can make the sauce clumpy.
6. Can I Make This Recipe Gluten-Free?
Yes! Swap out the regular pasta for your favorite gluten-free pasta and use a gluten-free flour blend to thicken the cheese sauce.
