I love just about every recipe Ina Garten makes! Really, she has inspired a lot of my best creations. I’m always in search of new takes on this old classic, so I found her recipe, merged her ‘this’ with my ‘that’, and created this wonderful copycat Ina Garten Mac and Cheese.
You know what I like about this recipe? While it cooks, I get to rest for a minute and actually get hungry. I’ll sit there and inhale these delicious cheese aromas, as pungent Gruyere hits sharp cheddar and explodes into creamy cheese bliss.
It tastes divine and the topping is a fun, delicious, crunchy complement to all these bubbling cheeses flowing through your tender macaroni, with gentle hints of nutmeg and that juicy, sugary, salty baked tomato sat right on top. It’s comfort food at its finest, and we have Ina Garten to thank.
So what did I borrow from Ina? Well, her selection of cheeses and this yummy addition of a breadcrumb topping.
What is my part in the creation? I added the tomato topping and left it at that—I knew better than to change Ina’s recipe too much!
The Ultimate Guide to Breadcrumb Toppings
I love a breadcrumb topping, especially when it gets all toasty and buttery. But I don’t just limit it to the outer rim of the casserole because there will be whole servings of this delicious dish without buttery breadcrumb topping. And that, my dears, is a sin. Everyone wants their own buttery crisp topping and who am I to disappoint them?
That’s why I use my “crouton” method.
To make croutons, start by cutting the crusts off your bread. Melt some butter then add a bit of salt so that you’re seasoning your casserole as you sauté these. Why? Well, you don’t want that crisp, buttery topping to be bland. That’s the first layer hitting their taste buds!! So salted butter is fine. Sample it and adjust the amount to suit your preference.
Next, slice the bread into small cubes. Take a silicone brush and liberally coat these with butter and then sauté them until crisp and approaching golden brown. Crush up the homemade croutons. You may want to sample one or two, sooo make a lot of extra croutons. Last, cover your mac and cheese with all these delicious crispies.
How do I store this mac and cheese?
Mac and cheese love the freezer and refrigerator. That creamy cheese protects your macaroni from drying out. You can refrigerate for three days safely or freeze for three months without worrying about the quality.
Serving Suggestions
Serve with my Easy Goulash for a quick and delicious meal. Or try my Oven-Baked BBQ Chicken, with my new and amazing recipe for Garlic Parmesan Grilled Corn on the Cob—what an amazing feast THIS will be! For dessert, try my New York–Style Peach Cheesecake.
Ina Garten Mac and Cheese
Ingredients
- Kosher salt to taste
- 1 tablespoon vegetable oil
- 1 pound elbow macaroni or cavatappi
- 4 cups milk
- 8 tablespoons 1 stick unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyère cheese grated (about 4 cups)
- 8 ounces extra-sharp cheddar cheese grated (about 2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 3/4 pound fresh tomatoes about 4 small, sliced
- 1 1/2 cups fresh white breadcrumbs about 5 slices, crusts removed
Instructions
- Start by preheating your oven to 375°F to ensure it’s ready for baking.
- Boil a large pot of salted water and add a drizzle of oil. Cook the macaroni as per the package instructions, usually 6 to 8 minutes, until al dente. Drain well.
- In a small saucepan, gently heat the milk without bringing it to a boil. In a separate large pot, melt 6 tablespoons of butter, stir in the flour, and cook on low heat for 2 minutes, whisking constantly.
- Gradually whisk the warm milk into the flour mixture and cook for another 1 to 2 minutes until the sauce thickens and becomes smooth.
- Remove the pot from heat. Stir in the grated Gruyère, Cheddar, 1 tablespoon of salt, black pepper, and nutmeg until the cheese is melted. Add the drained macaroni to the cheese sauce and mix well.
- Transfer the macaroni and cheese mixture into a 3-quart baking dish. Arrange the sliced tomatoes on top of the macaroni.
- Melt the remaining 2 tablespoons of butter and mix with the fresh bread crumbs. Sprinkle this breadcrumb mixture over the macaroni and tomatoes.
- Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and the sauce is bubbly.
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