Ina Garten’s Mac and Cheese is the absolute gold standard of comfort food. This recipe moves far beyond the standard stove-top box by creating a rich, velvety Béchamel sauce infused with the sophisticated depth of Gruyère and the sharp, punchy bite of extra-sharp Cheddar. It is a luxurious, grown-up take on a childhood favourite.
What makes this recipe truly special—and why it has remained a fan favourite for over two decades—is the thoughtful addition of fresh tomato slices and a crisp, buttery breadcrumb topping. The tomatoes provide a bright, acidic contrast that cuts perfectly through the creamy cheese sauce, while the breadcrumbs add a satisfying crunch in every single bite. It’s an elegant, bubbling, and deeply flavourful dish that feels just as at home at a dinner party as it does on a cozy weeknight.
This recipe comes from the classic cookbook Barefoot Contessa Family Style (2002), where Ina perfectly balances indulgence with classic technique. It is the ultimate comfort meal for those who appreciate high-quality ingredients and a flawless finish.
Ina Garten Mac Cheese
Course: DinnerCuisine: AmericanDifficulty: Intermediate6-8
servings20
minutes35
minutes444
kcal55
minutesIna Garten’s sophisticated Mac and Cheese elevates the classic comfort dish with a rich Béchamel base, a signature blend of nutty Gruyère and sharp Cheddar, and a hint of nutmeg. Finished with fresh tomato slices and a golden, buttery breadcrumb crust, this is the ultimate decadent baked pasta.
Ingredients
1 lb elbow macaroni or cavatappi
1 quart milk
8 tbsp (1 stick) unsalted butter, divided
½ cup all-purpose flour
12 oz Gruyère cheese, grated (4 cups)
8 oz extra-sharp Cheddar, grated (2 cups)
½ tsp freshly ground black pepper
½ tsp ground nutmeg
¾ lb fresh tomatoes (approx. 4 small), sliced
1½ cups fresh white bread crumbs (crusts removed)
Kosher salt and vegetable oil (for pasta water)
Directions
- Prep the pasta: Preheat your oven to 375°F (190°C). Drizzle a little oil into a large pot of boiling salted water. Add the macaroni and cook according to the package directions (6–8 minutes). Drain well.
- Make the sauce: Warm the milk in a small saucepan over medium heat (do not let it boil). In a large 4-quart pot, melt 6 tablespoons of butter over low heat. Whisk in the flour and cook for 2 minutes, stirring constantly. Gradually whisk in the hot milk and continue cooking until thickened and smooth.
- Combine: Remove the sauce from the heat. Stir in the Gruyère, Cheddar, 1 tablespoon of salt, black pepper, and nutmeg. Add the cooked macaroni to the pot and stir until well combined.
- Assemble: Pour the macaroni mixture into a 3-quart baking dish. Arrange the sliced tomatoes neatly on top.
- Bake: Melt the remaining 2 tablespoons of butter, toss with the bread crumbs, and sprinkle evenly over the dish. Bake for 30–35 minutes, or until the sauce is bubbling and the top is golden brown.
FAQs
Why use both Gruyère and Cheddar?
Gruyère provides a wonderful, nutty melt and a luxurious silkiness to the sauce, while the extra-sharp Cheddar ensures the dish has a bold, punchy flavour that cuts through the creaminess.
Can I use pre-grated cheese?
For the best results, always grate your cheese by hand. Pre-grated cheese is often coated in anti-caking agents like starch, which can prevent it from melting into a smooth, emulsified sauce.
Is the nutmeg necessary?
Yes! Nutmeg is a classic addition to white sauces; it doesn’t make the dish taste like a spice cake, but rather brings out the savory depth of the cheese and the sweetness of the milk.
Can I prepare this in advance?
You can assemble the dish ahead of time, but wait to add the buttery breadcrumbs until right before you put it in the oven so they stay perfectly crisp.
What if the sauce looks too thick?
If the sauce seems too thick before adding the pasta, simply add a splash of warm milk. It should be thick enough to coat the macaroni but still loose enough to remain creamy after baking.
