This creamy, baked Ina Garten Mac And Cheese is made with Gruyere, sharp Cheddar, and fresh breadcrumbs and ready in 55 minutes. A golden crust forms over the rich cheese sauce while the optional tomatoes soften into the pasta. I make this whenever I need a reliable comfort food classic.
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Why This Classic Works
I used to struggle with grainy cheese sauces until I tried this specific method. Making sure the milk is hot before whisking it into the roux prevents lumps and creates a perfectly smooth base.
The combination of Gruyere and extra-sharp Cheddar brings a nutty depth you just do not get from standard cheddar alone. Leaving the pasta slightly undercooked before baking ensures it absorbs the sauce without turning to mush.
Ina Garten Mac And Cheese Ingredients
- 1 pound cavatappi or elbow macaroni
- 1 quart whole milk
- 8 tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 4 cups grated Gruyere cheese (12 ounces)
- 2 cups grated extra-sharp Cheddar (8 ounces)
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups fresh breadcrumbs
- 4 small tomatoes, sliced (optional)
How To Make Ina Garten Mac And Cheese
- 1. Cook the Pasta: Boil the pasta in salted water until slightly underdone, about 8 minutes. Drain well and set aside.
- 2. Heat the Milk: Warm the milk in a small saucepan over medium-low heat until steaming but not boiling.
- 3. Make the Roux: Melt 6 tablespoons of butter in a large pot. Add the flour and cook for 1 minute, whisking constantly.
- 4. Build the Sauce: Slowly whisk the warm milk into the roux. Simmer for 3 to 5 minutes until thick and smooth.
- 5. Add the Cheese: Turn off the heat completely. Stir in the Gruyere, Cheddar, salt, pepper, and nutmeg until melted.
- 6. Combine and Assemble: Fold the cooked pasta into the warm cheese sauce. Pour the mixture into a 3-quart baking dish.
- 7. Top and Bake: Melt the remaining 2 tablespoons of butter, mix with breadcrumbs, and sprinkle over the pasta. Top with sliced tomatoes and bake at 375°F for 30 to 35 minutes.
Recipe Tips
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents that ruin the smooth texture of the cream sauce.
- Warm the milk: Pouring cold milk into a hot roux can cause the sauce to seize and turn lumpy.
- Under-boil the pasta: The noodles will continue to cook in the oven, so pull them early to keep a firm bite.
What To Serve With Mac And Cheese
A crisp green salad dressed with a sharp vinaigrette cuts through the heavy creaminess of this dish. Roast chicken or grilled steak also pairs naturally with the rich cheese flavors.
How To Store
Keep leftovers in an airtight container in the fridge for up to 4 days. You can freeze individual portions for up to 3 months, though the pasta may soften slightly upon reheating.
FAQs
- Can I make this ahead of time? Yes, you can assemble the entire dish up to a day in advance. Store it covered in the fridge and add 10 minutes to the baking time.
- What can I substitute for Gruyere? If you cannot find Gruyere, a high-quality Swiss cheese or Fontina will provide a similar melting texture and nutty flavor.
- Why did my sauce curdle? High heat is the enemy of cheese. Always turn the burner off completely before stirring in your grated cheese to keep the emulsion stable.
Nutrition
- Calories: 780 kcal
- Total Fat: 45g
- Saturated Fat: 28g
- Cholesterol: 135mg
- Sodium: 850mg
- Total Carbohydrate: 65g
- Protein: 32g
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Ina Garten Mac And Cheese
8
servings20
minutes35
minutes55
minutesCreamy, baked Ina Garten Mac And Cheese uses sharp Cheddar, nutty Gruyere, and fresh breadcrumbs to create a rich, bubbly comfort food classic. Ready in exactly 55 minutes, this reliable dish brings warmth and massive flavor to any cozy weekend dinner table.
Ingredients
1 pound cavatappi or elbow macaroni
1 quart whole milk
8 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
4 cups grated Gruyere cheese (12 ounces)
2 cups grated extra-sharp Cheddar (8 ounces)
1/2 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups fresh breadcrumbs
4 small tomatoes, sliced (optional)
Directions
- 1. Cook the Pasta: Boil the pasta in salted water until slightly underdone, about 8 minutes. Drain well and set aside.
- 2. Heat the Milk: Warm the milk in a small saucepan over medium-low heat until steaming but not boiling.
- 3. Make the Roux: Melt 6 tablespoons of butter in a large pot. Add the flour and cook for 1 minute, whisking constantly.
- 4. Build the Sauce: Slowly whisk the warm milk into the roux. Simmer for 3 to 5 minutes until thick and smooth.
- 5. Add the Cheese: Turn off the heat completely. Stir in the Gruyere, Cheddar, salt, pepper, and nutmeg until melted.
- 6. Combine and Assemble: Fold the cooked pasta into the warm cheese sauce. Pour the mixture into a 3-quart baking dish.
- 7. Top and Bake: Melt the remaining 2 tablespoons of butter, mix with breadcrumbs, and sprinkle over the pasta. Top with sliced tomatoes and bake at 375°F for 30 to 35 minutes.
