I wish I lived closer to more blogging friends. Imagine gatherings full of shared dishes, laughter and long conversations — a true feast of food and friendship. Since that isn’t possible for me right now, I’m participating in a holiday virtual potluck. For my contribution I chose one of my childhood favorites that has evolved into true comfort food: macaroni and cheese. Over the years my tastes have matured from boxed mac and cheese to a richer, creamier version that highlights quality cheeses and a flavorful topping.
Bon Appetit’s Macaroni and Cheese
The recipe I’m sharing is adapted from Bon Appetit and has been a long-time favorite in my kitchen. Although I no longer have the original magazine clipping, the version I make has been a reliable winner — not too heavy, but full of layered flavors from Fontina, Gruyere and Parmesan cheeses. A crisp breadcrumb topping, tossed with a bit of bacon drippings, finishes the dish with a subtle carbonara-inspired note. The contrast between the creamy pasta and crunchy topping is what elevates this classic into memorable comfort food.
If you have a macaroni and cheese recipe you swear by, I’m always game to try it. I love comparing recipes and testing variations to see which techniques and ingredients create the best texture and flavor. Experimenting keeps me in the kitchen and makes recipe testing feel like a delicious exploration.
Below I’ve listed what my virtual potluck friends contributed. I’ve removed external links and kept the names and dishes so you can get a sense of the menu and the variety of recipes shared.
The Drink
Godiva Mudslide Minitini – Kristen from Dine & Dish
Main Dishes
Gingerbread French Toast – Diane from Created by Diane
Asian Fusion Omelette/Frittata – Jeanette from Jeanette’s Healthy Living
Side Dishes
Potato Casserole – Julie Deily
Hazelnut Roasted Brussels Sprouts – Carolyn from All Day I Dream About Food
Dessert
Gingerbread Pumpkin Trifle with Cranberry Pomegranate Sauce – Sommer from A Spicy Perspective
Almond Brickle Coffee Cake – Kathy from Cooking On the Side
Gingerbread Cupcakes with Brown Sugar Buttercream – Cheryl from TidyMom
Party Favor / Hostess Gift
Dark Chocolate Bark with Ginger, Pumpkin Seeds and Apricots – Sylvie from Gourmande in the Kitchen
A few notes about the macaroni and cheese and technique:
- The cheese sauce base carries a carbonara-like flavor. If you prefer a stronger bacon presence, crisp the bacon, crush it, and mix some of it directly into the mac and cheese. I prefer the bacon flavor focused in the topping for a subtler carbonara influence.
- To get an evenly browned, crisp top more quickly, remove the dish from the oven after it has baked and finish it briefly under the broiler. Watch carefully to avoid burning the breadcrumbs.
- This dish often tastes even better the next day. Resting allows the flavors to meld and deepen, giving a richer overall taste when reheated.
Bon Appetit’s Macaroni and Cheese
Serves 10–12 | Preparation: Preheat oven to 350°F. Butter a 13x9x2-inch baking dish.
Ingredients:
- 3 1/4 cups large elbow macaroni (about 11 ounces)
- 12 bacon slices
- 4 cups fresh coarse breadcrumbs made from French bread (about 5.5 ounces)
- 1 cup (packed) finely grated Parmesan cheese (about 4 ounces)
- 1/2 cup chopped fresh Italian parsley
- 2 garlic cloves, minced
- 4 tablespoons all-purpose flour
- 6 cups whole milk
- 6 large egg yolks
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 14 ounces grated Fontina cheese
- 4 ounces grated Gruyere cheese
Instructions:
- Cook the macaroni in a large pot of boiling salted water until just tender but still with a bit of bite (al dente). Drain, rinse briefly under warm water, and drain again.
- In a large heavy skillet, cook the bacon over medium heat until crisp, about 8–10 minutes. Remove the bacon to drain and reserve about 1/4 cup of the pan drippings. Crumble or chop the cooked bacon if you plan to use some in the topping. In a bowl combine the breadcrumbs with 1/4 cup grated Parmesan and toss with the reserved pan drippings until the crumbs are evenly coated; set aside.
- In the same skillet with remaining drippings, add the minced garlic and sauté over medium heat until fragrant, about 30 seconds. Sprinkle in the flour and whisk continuously for about 3 minutes to form a roux. Gradually whisk in the milk, adding it in two-cup increments, until smooth. Whisk in the egg yolks, salt and pepper. Continue to whisk and cook the sauce until it thickens, about 10–12 minutes.
- Remove the sauce from heat and stir in about 10 ounces of the Fontina and the remaining Parmesan until melted and smooth. Pour this cheese sauce over the drained macaroni and stir to combine. Add the remaining Fontina and the Gruyere, mixing gently so the cheeses distribute evenly. Transfer the macaroni mixture to the prepared baking dish.
- Evenly sprinkle the breadcrumb mixture over the top and scatter the chopped bacon if desired. Bake in the preheated oven until the filling is bubbly and the topping is golden, about 25–30 minutes. For extra crispness, finish briefly under the broiler, watching closely until the breadcrumbs are browned to your liking. Let the dish rest about 15 minutes before serving to set slightly and allow flavors to settle.
Make-ahead option: This dish can be prepared up to six hours ahead. Store the macaroni and breadcrumb topping separately in the refrigerator. When ready to bake, cover the macaroni with foil and bake at 350°F until heated through, about 30 minutes. Add the breadcrumb topping and bake briefly until golden, then let the casserole rest before serving.