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    You are in: Home / Recipes / City Bakery Macaroni and Cheese Recipe
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    City Bakery Macaroni and Cheese

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 38 mins

    30 mins

    1 hr 8 mins

    ratherbeswimmin''s Note:

    From Chef Ilene Rosen of City Bakery in New York City.

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    Units: US | Metric


    1. 1
      Preheat the oven to 350°; lightly butter a 3 1/2 quart casserole dish or a 9 x 13-inch baking dish.
    2. 2
      Sprinkle the crumbs in a single layer on a baking sheet; bake 10-15 minutes or until golden brown; set aside.
    3. 3
      Bring a large pot of salted water to boiling; cook the macaroni al dente (8-10 minutes); drain macaroni; then place in a large bowl.
    4. 4
      Bring milk to a simmer in a small saucepan over med-high heat.
    5. 5
      In a medium saucepan over med-low heat, melt the 6 tablespoons butter; add in the flour; mix well using a wooden spoon or spatula.
    6. 6
      Cook, stirring constantly, for 3 minutes.
    7. 7
      Whisk in hot milk and continue whisking until smooth.
    8. 8
      Increase heat to medium and cook, stirring continuously, until the mixture thickens enough to coat the spoon.
    9. 9
      Season with salt and pepper; strain through a fine strainer.
    10. 10
      Add the sauce to the macaroni; add in 1 cup each: Gruyere, Cheddar, add Grana Padano; stir to mix well.
    11. 11
      Taste, and season with salt and pepper if needed.
    12. 12
      Pour the macaroni mixture into the casserole dish; sprinkle with remaining cheese.
    13. 13
      Sprinkle the toasted cornbread crumbs evenly over the casserole.
    14. 14
      Cover with foil; bake on the middle shelf about 20 minutes or until heated through.
    15. 15
      Remove foil and continue baking about 10 minutes or until top is golden brown.
    16. 16
      Let stand 10 minutes before serving.

    Ratings & Reviews:

    • on October 10, 2013


      Super delicious! I thought this was going to take forever b/c of all the steps, but I managed to make it and bake it on a weeknight after work. Unfortunately, I didn't have any cheddar, only smoked Gouda, so I substituted that instead, and it came out great. The proportions are all exactly as I would hope, and honestly, if you don't have the 35 mins to bake, the mac and cheese straight from the pot is just as good. It was thick and creamy, exactly what I wanted and enjoyed by all.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2009


      I made this recipe for the My-3-Chefs Game (November 2009) and my theme was Mac n’ Cheese. I prepared all 3 mac n' cheese recipes for a dinner group and had them review. This recipe was a favorite of everyone. The next time I will use only 12 ounces of macaroni.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for City Bakery Macaroni and Cheese

    Serving Size: 1 (310 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 713.5
    Calories from Fat 309
    Total Fat 34.4 g
    Saturated Fat 20.6 g
    Cholesterol 100.4 mg
    Sodium 397.1 mg
    Total Carbohydrate 70.5 g
    Dietary Fiber 2.6 g
    Sugars 10.1 g
    Protein 29.6 g

    The following items or measurements are not included:


    grana padano

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