Description
Barefoot Contessa Mac and Cheese delivers creamy comfort with rich, sharp cheddar and gruyère blended into perfectly cooked pasta. Ina Garten’s signature recipe promises a luxurious, crowd-pleasing dish you’ll savor down to the last golden, crispy breadcrumb topping.
Ingredients
Scale
Pasta:
- 1 pound (454 grams) elbow macaroni (or cavatappi)
- 1 tablespoon (15 milliliters) vegetable oil
- 1 tablespoon (18 grams) kosher salt, for boiling water
Cheese and Dairy:
- 1 quart (4 cups / 946 milliliters) milk
- 8 tablespoons (1 stick / 113 grams) unsalted butter, divided
- 12 ounces (340 grams) Gruyère cheese, grated (4 cups)
- 8 ounces (227 grams) extra-sharp Cheddar cheese, grated (2 cups)
Seasonings and Toppings:
- ½ cup (60 grams) all-purpose flour
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground nutmeg
- ¾ pound (340 grams) (about 4 small) fresh tomatoes, sliced
- 1–½ cups (120 grams) fresh white bread crumbs (about 5 slices, crusts removed)
Instructions
- Warm the oven to a toasty 375°F (190°C), ensuring an ideal baking environment.
- Fill a large pot with salted water and introduce a splash of vegetable oil. Cook the macaroni until it reaches perfect al dente tenderness, approximately 6 to 8 minutes. Thoroughly drain the pasta, shaking off excess water.
- Gently heat 1 quart (946 milliliters) of milk in a small saucepan, bringing it to a warm temperature without allowing it to boil.
- Create a velvety base by melting of butter in a large pot over low heat. Sprinkle of all-purpose flour into the melted butter, whisking continuously for 2 minutes to develop a rich roux.
- Slowly stream the warm milk into the roux, whisking constantly to prevent lumps. Continue cooking for 1 to 2 minutes until the mixture transforms into a smooth, thick sauce.
- Remove the pot from heat and fold in the Gruyère and Cheddar cheeses. Season with of salt, freshly ground black pepper, and a delicate touch of nutmeg. Stir until the cheeses melt completely, creating a luxurious sauce.
- Introduce the drained macaroni to the cheese sauce, gently stirring to ensure every pasta piece is generously coated.
- Transfer the creamy mixture into a 3-quart (2.8-liter) baking dish. Artfully arrange sliced tomatoes across the surface for a vibrant, fresh touch.
- Melt the remaining of butter and combine with fresh bread crumbs. Sprinkle this golden mixture evenly over the tomatoes.
- Slide the dish into the preheated oven and bake for 30 to 35 minutes. The goal is a bubbling sauce and a beautifully golden, crisp topping that promises delectable texture and flavor.
Notes
- Sprinkle crunchy homemade breadcrumbs over the mac and cheese to create a golden, crispy topping that adds delightful texture and extra flavor to every single bite.
- Heat milk gently before mixing into the roux to ensure a smooth, lump-free cheese sauce that coats the pasta perfectly and creates a velvety consistent texture.
- Grate cheese directly from a block for maximum melting potential, guaranteeing a creamier and more luxurious sauce that blends seamlessly throughout the dish.
- Cook macaroni just until al dente, watching carefully to prevent soggy noodles that could turn your creamy mac and cheese into a disappointing mushy mess.
- Bake the casserole until the edges bubble and the top transforms into a stunning golden-brown crust that signals maximum deliciousness is about to be served.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 0g
- Sodium: 1,441mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 40mg