Description
Ina Garten’s mac and cheese elevates comfort classics with sharp cheddar and gruyère blending luxurious flavors. Rich, creamy pasta topped with golden breadcrumbs delivers pure culinary satisfaction you’ll savor to the last delicious bite.
Ingredients
Scale
Main Cheese Ingredients:
- 12 ounces (340 grams) Gruyère cheese, grated
- 8 ounces (227 grams) extra-sharp Cheddar cheese, grated
Pasta and Tomatoes:
- 1 pound (454 grams) elbow macaroni or cavatappi
- ¾ pound (340 grams) fresh tomatoes
Other Ingredients:
- 1 quart (946 milliliters) milk
- 8 tablespoons (113 grams) unsalted butter
- ½ cup (60 grams) all-purpose flour
- 1–½ cups (120 grams) fresh white bread crumbs
- ½ teaspoon freshly ground black pepper
- ½ teaspoon nutmeg
- Kosher salt
- Vegetable oil
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the center for even heating.
- Bring a large pot of salted water to a rolling boil. Add a tablespoon of olive oil to prevent pasta from sticking, then carefully introduce the macaroni. Cook for 6 to 8 minutes until al dente, stirring occasionally. Drain thoroughly in a colander and set aside.
- In a heavy-bottomed saucepan, melt 6 tablespoons (85 grams) of unsalted butter over medium-low heat. Gradually whisk in the all-purpose flour, creating a smooth roux. Cook for 2 minutes, stirring constantly to prevent burning.
- Slowly pour in the hot milk, whisking vigorously to eliminate any lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, approximately 3 to 4 minutes.
- Remove the sauce from heat and incorporate the shredded cheddar and gruyère cheeses. Season with salt, freshly ground black pepper, and a pinch of ground nutmeg. Stir until the cheeses melt completely and form a smooth, creamy sauce.
- Gently fold the cooked macaroni into the cheese sauce, ensuring each pasta piece is evenly coated.
- Transfer the macaroni and cheese mixture to a 3-quart (2.8-liter) baking dish. Arrange thinly sliced tomatoes in an even layer across the top.
- Melt the remaining 2 tablespoons (28 grams) of butter and mix with breadcrumbs until they are evenly coated and golden.
- Sprinkle the buttered breadcrumbs over the tomato layer, creating a crisp and flavorful topping.
- Bake in the preheated oven for 30 to 35 minutes, or until the top turns golden brown and the edges are bubbling. Let the dish rest for 5 minutes before serving to allow the sauce to set.
Notes
- Creamy, indulgent mac and cheese transforms into a gourmet experience with unexpected cheese combinations.
- Sharp Gruyère and classic cheddar create a luxurious flavor profile that elevates the traditional comfort dish.
- Fresh tomato slices burst with tangy brightness, cutting through the rich cheese sauce for perfect balance.
- Crunchy homemade bread crumb topping adds irresistible texture and golden-brown elegance to every bite.
- Nutmeg whispers warmth throughout the sauce, bringing depth and sophistication to this classic comfort meal.
- Meal prep champions will love that this dish freezes beautifully and reheats like a dream for easy entertaining.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 642 kcal
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg