Ina Garten Mac and Cheese
Savor the rich, creamy Ina Garten Mac and Cheese recipe. Loaded with Gruyère, sharp cheddar, fresh tomatoes, and a crispy breadcrumb topping.
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.
Nutrition
Calories: 6320kcalCarbohydrates: 568gProtein: 277gFat: 325gSaturated Fat: 187gSodium: 5516mgFiber: 28g
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