My parents and sister were huge fans of Garten’s mac and cheese.
The texture is velvety rather than cloying, and I loved the balance of flavor between the Gruyère, cheddar, and blue cheeses. The Roquefort adds a bit of tang, so if you’re making this for someone who really dislikes blue cheese, maybe only use half so you’re still getting the depth that it adds. Personally, I’m not a huge blue cheese fan, but I didn’t find it overpowering.
I also loved how the smoky bacon cut through the cheesiness — I’d even recommend throwing in an extra slice or two. The crunchy breadcrumbs on top were also a huge hit, adding a lovely contrast to the creamy noodles underneath (definitely don’t skimp on them).
I think the flavors of Garten’s mac and cheese are perfect for a holiday side and would pair well with turkey. We even enjoyed eating it as a main course for dinner.
If you’re looking for a great traditional Thanksgiving dish with a twist, Garten’s “grown-up” mac and cheese is a great pick.
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