Chrissy Teigen's Mac And Cheese With Cheesy Garlic Bread Crumbs


Mac And Cheese
Kosher salt
1 pound pasta shells
1 teaspoon vegetable oil
1 stick (4 ounces) unsalted butter, plus more for greasing the baking dish
5 tablespoons all-purpose flour
5 cups whole milk
3 cups grated cheddar cheese
3 cups grated Gruyère or Swiss cheese
3/4 pound orange American cheese (about 16 slices)

Cheesy Garlic Bread Crumbs
8 slices white sandwich bread, torn into pieces
6 cloves garlic
6 tablespoons unsalted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon cayenne pepper, or more to taste
5 tablespoons finely grated Parmigiano-Reggiano


Mac And Cheese
1. Preheat the oven to 425 degrees. In a large pot of salted boiling water, cook the pasta a minute less than called for on the package. Drain, rinse, and toss with the oil to prevent sticking.
2. Grease a 9x13 inch baking dish with a little butter.
3. In a large saucepan or soup pot, heat the 1 stick butter over medium-high heat until melted but not browning. Add the flour and cook, constantly whisking, until it turns a light and toasty brown color, 5 to 6 minutes. Gradually add the milk while whisking, then increase the heat and bring it to a boil. Reduce the heat to medium and cook, whisking, until it thickens, 4 to 5 minutes. Add the cheeses, a few handfuls/slices at a time, reserving a handful of the cheese, and whisk the sauce until smooth. Whisk in 2 teaspoons salt, 1/4 black pepper, and the cayenne.
4. Stir in the cooked pasta, season to taste with more salt and pepper and cook until the pasta is hot again.
5. Pour the mixture into the buttered baking dish. Top with the remaining cheese and spread the bread crumbs evenly over the top. Bake until the topping is browned and crisp, about 8 minutes.

Cheesy Garlic Bread Crumbs
1. In a food processor, process the bread until it forms fine crumbs (you should have about 4 cups crumbs). Transfer the crumbs to a bowl. Add the garlic to the processor and process until finely minced (or do it by hand).
2. In a large skillet, heat the butter over medium-low heat. When it foams, add the garlic and cook, stirring until the garlic smells great but hasn't browned, 1 to 2 minutes. Add the bread crumbs, increase heat to medium and cook, stirring frequently until toasty and browned, 7 to 9 minutes. Stir in the salt and pepper, remove from the heat, and transfer to a large plate to cool for 5 minutes. Toss in the Parm.

Mustard Dill Potatoes With Colman's Mustard

This is the perfect side dish for a holiday party or get together. I used Colman's mustard to give the potatoes a little spicy kick. I think the mustard and the dill compliment each other really well. I add the potatoes to the rest of the ingredients fresh out of the oven and toss everything together so the heat from the potatoes softens the arugula perfectly. 
This is the perfect side dish to pair with chicken, steak, or fish. So whatever you're cooking this holiday season, you can't go wrong with these mustard dill potatoes!


1 pound fingerling potatoes, or the smallest potatoes you can find
Pink Hymalayan salt
1 tablespoons Coleman's Dry Mustard Powder
2 tablespoons apple cider vinegar
1 tablespoon pickle juice
1 dill pickle, chopped
Fresh dill
Black pepper
2 cups arugula
Extra virgin olive oil


1. Cut potatoes in quarters. Place in a pot with cold water and let sit for 30 minutes. Add salt and bring to a boil. Boil for 10 minutes or until fork tender. Lay potatoes on a towel to dry.
2. In a large bowl, mix together mustard, apple cider vinegar, pickle juice, chopped pickle,  arugula, a sprig of dill, salt, and pepper in a bowl and mix well and place in fridge until potatoes are done.
3. Heat oven to 450 degrees. Coat a baking sheet with EVOO, place potatoes on sheet and mix to coat in oil. Bake for 15-20 minutes or until golden brown.
4. Remove potatoes from oven and mix together with the bowl of ingredients until all potatoes are evenly coated. Serve immediately.

Click here for special offers and rebates on Colman's Mustard, and follow them on Instagram (@colmansusa) for their 12 days of giveaways.

Special thanks to Colman's Mustard for sponsoring this post!

The Vintages

Last weekend we headed up North to stay in a trailer park.. yes you read that right, a trailer park. This is The Vintages trailer park.. Full of 33 vintage Airstreams and trailers, completely redone for you to stay in! They were featured in August 2018's Sunset Magazine! We stayed in 'The Couples Neutron' which included one big bathtub. I have been excited about this for months, just because I was going to get to take a bath! Yes, I packed my Lush bath bombs, bubble bath, and bath oil! Super prepared! 

Each trailer comes with these cute cruiser bikes you can go ride around the park on. The park has a club/fitness house, a pool, and a fire pit/outdoor section. It is also located in the hear of Willamette Valley wine country! 

Saturday morning we drove around to two wineries, Blakeslee Vineyard Estate, and Hawks View Cellars. I guess the new trendy wine in the Willamette Valley is a white pinot noir! Unfortunately Blakeslee was all sold out of it, but we tried Hawks View's, and it was really good! Both wineries had amazing wines and I highly recommend checking out both. (They are right down the street from each other). 

If you want a weekend getaway filled with wine tasting and relaxation, then this is the place for you! I highly recommend this little treasure and can't wait to go back again!
Now, until November 21st you can use the promo code 'insta' to get 10% off your booking plus a bottle of wine! See this instagram post for details.

Special thanks to The Vintages for having us!

Holiday Gift Guide 2018 - The Kids

For more gift guide ideas make sure you check out my 2017 Gift Guide

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