"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Williams/ Sonoma Mac and Cheese. Recipe

  Tried it? Rate this Recipe:


This recipe for Williams/ Sonoma Mac and Cheese., by , is from Judie Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judie Jones


Using an unusual pasta shape, such as campanelle or straccetti, elevates macaroni and cheese from the everyday to the elegant, especially when you use a combination of cheeses, such as Gruyère, cheddar and Parmesan. Here, we bake it in a Le Creuset shallow oven, but any baking dish with a capacity of about 3 quarts (3 l) will do.

Prep Time
30 minutes
Cook Time
50 minutes

1 lb. (500 g) dried short pasta, such as straccetti or campanelle
2 Tbs. olive oil
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
1/4 cup (1 1/2 oz./45 g) all-purpose flour
2 cups (16 fl. oz./500 ml) milk
1 cup (8 fl. oz./250 ml) half-and-half
1/4 tsp. freshly ground nutmeg
Salt and freshly ground pepper, to taste
1 1/2 cups (6 oz./180 g) shredded Gruyère cheese
1 1/2 cups (6 oz./180 g) shredded white cheddar cheese
1/4 cup (1 oz./30 g) grated Parmesan cheese
1/4 cup (1 oz./30 g) panko (Japanese bread crumbs)

Preheat an oven to 375°F (180°C).

Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with the olive oil and stir well.

Return the saucepan to medium-high heat and melt the butter. Add the flour and cook, stirring well, until the flour is thoroughly incorporated, 1 to 3 minutes. Whisk in the milk, half-and-half, nutmeg and a generous pinch of salt and bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4 to 5 minutes. Remove from the heat. Add a pinch of pepper and two-thirds each of the Gruyère and cheddar. Stir until smooth.

Pour the cheese sauce onto the macaroni and stir well. Transfer to a Le Creuset 2.75-quart shallow oven or large baking dish with a similar capacity and top with the remaining one-third Gruyère and cheddar and all of the Parmesan. Sprinkle evenly with the panko. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving. Serves 6.

Williams-Sonoma Test Kitchen




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!