Description
Ina Garten’s grown-up mac and cheese elevates comfort pasta with sharp cheddar, gruyère, and blue cheese. Sophisticated ingredients and crispy breadcrumb topping make this classic dish irresistible for dinner parties and indulgent nights you’ll savor.
Ingredients
Scale
Cheeses:
- 4 ounces (113 grams) Gruyère cheese, grated (about 1 cup)
- 3 ounces (85 grams) extra-sharp Cheddar cheese, grated (about ¾ cup)
- 2 ounces (57 grams) blue cheese (such as Roquefort), crumbled
Proteins and Pasta:
- 4 ounces (about 4 slices) thick-sliced bacon
- 2 cups (240 grams) elbow macaroni or cavatappi
Sauce and Seasonings:
- 1 ½ cups (360 milliliters) whole milk
- 2 tablespoons (30 grams) unsalted butter
- 2 tablespoons (16 grams) all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pinch ground nutmeg
- 2 slices white sandwich bread, crusts removed
- 2 tablespoons freshly chopped basil leaves
Instructions
- Prepare the oven environment by heating to 400°F (200°C), ensuring an optimal temperature for baking.
- Arrange bacon slices on a baking rack positioned over a sheet pan, creating a single layer. Roast for 15–20 minutes until achieving a crisp, golden texture. Transfer to a paper towel-lined surface and allow to cool before crumbling into bite-sized pieces.
- Fill a large pot with salted water, incorporating a small amount of vegetable oil to prevent pasta sticking. Submerge macaroni and cook according to package guidelines, typically 6–8 minutes, until reaching an al dente consistency. Thoroughly drain and reserve.
- Gently warm milk in a small saucepan over low heat, avoiding boiling. In a separate medium pot, melt butter, then gradually incorporate flour, whisking continuously for 2 minutes to create a smooth roux. Slowly introduce warm milk while stirring, cooking an additional 1–2 minutes until the mixture thickens and becomes glossy.
- Remove sauce from heat and fold in Gruyère, Cheddar, blue cheese, salt, freshly ground black pepper, and a hint of nutmeg. Stir until cheeses completely melt and blend into a creamy consistency.
- Incorporate cooked macaroni and crumbled bacon into the cheese sauce, ensuring even distribution. Transfer the mixture into individual gratin dishes or a single small baking dish.
- Transform bread slices into coarse crumbs using a food processor. Integrate chopped basil and pulse briefly to combine. Generously sprinkle the herbed breadcrumb mixture across the mac and cheese surface.
- Position the dish in the preheated oven and bake for 35–40 minutes, watching for a bubbling texture and golden-brown topping.
- Allow the dish to rest and slightly cool before serving, ensuring optimal flavor and temperature for enjoying this decadent mac and cheese.
Notes
- Cheese matters: Freshly grated Gruyère and Cheddar melt smoother and create a luxurious sauce without unwanted additives.
- Temperature tricks: Gently warm milk beforehand to ensure silky, lump-free cheese sauce every single time.
- Pasta perfection: Cook noodles just shy of done to maintain ideal texture when baking, preventing soggy mac and cheese disaster.
- Crispy crowning glory: Bake until top turns golden brown and irresistibly crunchy, using broiler for extra textural magic if needed.
- Flavor balancing: Adjust blue cheese quantity to suit your taste preferences, swapping with milder cheeses for a gentler profile.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 988.5
- Sugar: 8g
- Sodium: 1,735.7mg
- Fat: 54g
- Saturated Fat: 32.5g
- Carbohydrates: 81.5g
- Fiber: 2.5g
- Protein: 37g
- Cholesterol: 165.7mg