Introduction: Can Mac and Cheese Be Creamy, Cheesy, and a Total Crowd-Pleaser?
Craving the ultimate comfort food that’s rich, gooey, and perfect for any occasion? Mac and Cheese, inspired by Ina Garten’s recipe, combines a velvety cheese sauce with elbow macaroni, topped with fresh tomatoes and crispy breadcrumbs. Rated 4.5 out of 5 stars from 1,388 reviews, this easy recipe is a family favorite. Ready to bake a dish that’s sure to bring smiles to the table? Let’s dive into this cheesy masterpiece!
Overview: Why Mac and Cheese Shines
Mac and Cheese is loved for its creamy cheese sauce, crunchy topping, and comforting appeal. Here’s what makes it special:
- Time Requirement: About 20 minutes prep, 30-35 minutes baking, totaling approximately 50-55 minutes.
- Difficulty Level: Easy—requires boiling, making a sauce, and baking, perfect for all skill levels.
- Why It’s Special: A blend of Gruyere and extra-sharp Cheddar creates a rich, flavorful sauce, while fresh tomatoes and breadcrumb topping add texture and balance. This recipe serves 6-8, ideal for family dinners, potlucks, or holiday sides.
Perfect for cozy weeknights, Thanksgiving, or any gathering where comfort food steals the show.
Essential Ingredients
Mac and Cheese uses classic ingredients for a decadent, cheesy result. Here’s what you’ll need for 6-8 servings:
- Kosher salt: Seasons the pasta water and cheese sauce.
- Vegetable oil: Prevents pasta from sticking.
- 1 pound elbow macaroni or cavatappi: The hearty pasta base.
- 1 quart (4 cups) milk: Forms the creamy sauce base.
- 8 tablespoons (1 stick) unsalted butter, divided: 6 tablespoons for the sauce, 2 for the topping.
- ½ cup all-purpose flour: Thickens the cheese sauce.
- 12 ounces Gruyere, grated (4 cups): Adds nutty, melty richness.
- 8 ounces extra-sharp Cheddar, grated (2 cups): Brings bold, tangy flavor.
- ½ teaspoon freshly ground black pepper: Adds mild spice.
- ½ teaspoon ground nutmeg: Enhances with warm, subtle depth.
- ¾ pound fresh tomatoes (4 small): Adds fresh, juicy contrast.
- 1 ½ cups fresh white bread crumbs (5 slices, crusts removed): Creates a crispy topping.
Why These Ingredients Matter
- Macaroni: Elbow or cavatappi holds the sauce perfectly.
- Gruyere and Cheddar: Combine for a complex, melty cheese sauce.
- Milk and Flour: Create a smooth, creamy béchamel base.
- Tomatoes and Breadcrumbs: Add freshness and crunch for balance.
Substitutions and Variations
- Pasta: Use shells, penne, or fusilli for different shapes.
- Milk: Swap with half-and-half for richer sauce or plant-based milk for vegan (adjust flour if needed).
- Butter: Use plant-based butter for vegan or olive oil for the topping.
- Cheeses: Replace Gruyere with Swiss or Fontina; swap Cheddar with Colby or mild Cheddar.
- Flour: Use gluten-free 1:1 flour for gluten-free.
- Tomatoes: Omit or use cherry tomatoes, roasted red peppers, or sun-dried tomatoes.
- Breadcrumbs: Substitute with panko, crushed crackers, or gluten-free breadcrumbs.
- Vegan Option: Use plant-based milk, butter, and cheeses (e.g., vegan Cheddar and nutritional yeast).
- Gluten-Free: Use gluten-free pasta, flour, and breadcrumbs.
- Flavor Variations:
- Bacon Mac and Cheese: Add 4 slices cooked, crumbled bacon to the sauce.
- Spicy Mac and Cheese: Mix in ½ teaspoon cayenne or 1 tablespoon hot sauce.
- Herb Mac and Cheese: Add 1 tablespoon chopped fresh thyme or parsley to the sauce.
- Lobster Mac and Cheese: Stir in 1 cup cooked lobster meat before baking.
- Truffle Mac and Cheese: Drizzle with 1 teaspoon truffle oil before serving.
Step-by-Step Instructions
Making Mac and Cheese is a simple process that yields a creamy, comforting dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: kosher salt, vegetable oil, 1 pound elbow macaroni, 1 quart milk, 8 tablespoons butter, ½ cup flour, 12 ounces Gruyere, 8 ounces Cheddar, ½ teaspoon black pepper, ½ teaspoon nutmeg, ¾ pound tomatoes, 1 ½ cups breadcrumbs.
- Grate Gruyere and Cheddar; slice tomatoes thinly.
- Remove crusts from 5 slices white bread and pulse in a food processor to make fresh breadcrumbs.
Tip: Grate cheeses fresh for better melting; prep ingredients in advance for smooth cooking.
Step 2: Cook the Pasta
- Bring a large pot of water to a boil; add a generous pinch of kosher salt and a drizzle of vegetable oil.
- Add 1 pound elbow macaroni or cavatappi and cook according to package directions (6-8 minutes) until al dente.
- Drain well and set aside.
Tip: Cook pasta al dente to avoid mushiness after baking; rinse briefly with cold water to stop cooking if needed.
Step 3: Make the Cheese Sauce
- In a small saucepan, heat 1 quart milk over medium heat until hot but not boiling.
- In a large (4-quart) pot, melt 6 tablespoons butter over low heat.
- Add ½ cup flour and whisk for 2 minutes to form a roux.
- While whisking, slowly add the hot milk; cook for 1-2 minutes until thickened and smooth.
- Remove from heat and stir in 12 ounces grated Gruyere, 8 ounces grated Cheddar, 1 tablespoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon nutmeg.
Tip: Whisk constantly to prevent lumps; add cheese gradually for a smooth sauce.
Step 4: Combine and Assemble
- Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- Pour the mixture into a 3-quart baking dish.
- Arrange sliced tomatoes evenly on top.
- Melt 2 tablespoons butter, combine with 1 ½ cups fresh breadcrumbs, and sprinkle over the tomatoes.
Tip: Spread macaroni evenly in the dish; ensure breadcrumbs cover the top for a crispy finish.
Step 5: Bake and Serve
- Preheat the oven to 375°F (190°C).
- Bake for 30-35 minutes, until the sauce is bubbly and the top is golden brown.
- Serve hot, about ¾-1 cup per serving, optionally with a side salad or holiday dishes.
Tip: Check at 25 minutes to avoid over-browning; let rest for 5 minutes before serving for easier scooping.
Assembly: Building the Perfect Mac and Cheese
Making Mac and Cheese is all about creating a creamy, cheesy dish with a crunchy topping. Here’s how to make it shine:
- Pasta: Al dente macaroni holds the sauce perfectly.
- Cheese Sauce: Gruyere and Cheddar create a rich, melty texture.
- Tomatoes: Add fresh, juicy contrast.
- Breadcrumb Topping: Provides a crispy, golden finish.
Presentation Tips
- Serve in the baking dish for a cozy, family-style presentation.
- Garnish with chopped parsley or extra grated cheese for color.
- Pair with holiday sides like roasted butternut squash salad, creamy garlic mashed potatoes, or Thanksgiving stuffing focaccia.
Storage and Make-Ahead Tips
Mac and Cheese is great for make-ahead prep or leftovers.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months; cover tightly to prevent freezer burn.
- Make-Ahead:
- Assemble (without baking) up to 1 day ahead; cover and refrigerate.
- Prepare cheese sauce and pasta separately up to 1 day ahead; combine and bake fresh.
- Reheating: Reheat in a 350°F oven, covered, with a splash of milk for 15-20 minutes; uncover for the last 5 minutes to crisp the topping. Alternatively, microwave in short bursts, stirring often.
- Tip: Add extra cheese or milk when reheating to restore creaminess.
Recipe Variations
Mac and Cheese is versatile and easy to customize. Here are some fun twists:
- Baked Buffalo Mac and Cheese: Add 2 tablespoons buffalo sauce to the cheese sauce.
- Vegan Mac and Cheese: Use plant-based milk, butter, and cheeses; omit tomatoes or use roasted veggies.
- Gluten-Free Mac and Cheese: Use gluten-free pasta, flour, and breadcrumbs.
- Broccoli Mac and Cheese: Mix in 1 cup steamed broccoli florets before baking.
- Pesto Mac and Cheese: Stir in 2 tablespoons basil pesto for a herby twist.
Nutrition Information (Per Serving, Based on 8 Servings)
- Calories: Approximately 500-600 kcal (varies by portion size).
- Protein: Moderate, from cheeses and pasta.
- Fat: High, from butter and cheeses.
- Carbs: Moderate, from pasta and flour.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Cheesy Comfort!
Mac and Cheese is the dish that brings creamy, cheesy, and crunchy perfection to every bite. With its rich Gruyere-Cheddar sauce, fresh tomato topping, and crispy breadcrumbs, it’s perfect for holiday feasts, weeknight dinners, or any comfort food craving. Easy to make with a big flavor payoff, this recipe is sure to impress. So, grab your baking dish, whip up this classic, and enjoy a crowd favorite. We’d love to hear how your mac and cheese turns out—share your creations in the comments or on social media!
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Mac and Cheese
Description
Craving the ultimate comfort food that’s rich, gooey, and perfect for any occasion? Mac and Cheese, inspired by Ina Garten’s recipe, combines a velvety cheese sauce with elbow macaroni, topped with fresh tomatoes and crispy breadcrumbs. Rated 4.5 out of 5 stars from 1,388 reviews, this easy recipe is a family favorite.
Ingredients
Mac and Cheese uses classic ingredients for a decadent, cheesy result. Here’s what you’ll need for 6-8 servings:
- Kosher salt: Seasons the pasta water and cheese sauce.
- Vegetable oil: Prevents pasta from sticking.
- 1 pound elbow macaroni or cavatappi: The hearty pasta base.
- 1 quart (4 cups) milk: Forms the creamy sauce base.
- 8 tablespoons (1 stick) unsalted butter, divided: 6 tablespoons for the sauce, 2 for the topping.
- ½ cup all-purpose flour: Thickens the cheese sauce.
- 12 ounces Gruyere, grated (4 cups): Adds nutty, melty richness.
- 8 ounces extra-sharp Cheddar, grated (2 cups): Brings bold, tangy flavor.
- ½ teaspoon freshly ground black pepper: Adds mild spice.
- ½ teaspoon ground nutmeg: Enhances with warm, subtle depth.
- ¾ pound fresh tomatoes (4 small): Adds fresh, juicy contrast.
- 1 ½ cups fresh white bread crumbs (5 slices, crusts removed): Creates a crispy topping.
Why These Ingredients Matter
- Macaroni: Elbow or cavatappi holds the sauce perfectly.
- Gruyere and Cheddar: Combine for a complex, melty cheese sauce.
- Milk and Flour: Create a smooth, creamy béchamel base.
- Tomatoes and Breadcrumbs: Add freshness and crunch for balance.
Substitutions and Variations
- Pasta: Use shells, penne, or fusilli for different shapes.
- Milk: Swap with half-and-half for richer sauce or plant-based milk for vegan (adjust flour if needed).
- Butter: Use plant-based butter for vegan or olive oil for the topping.
- Cheeses: Replace Gruyere with Swiss or Fontina; swap Cheddar with Colby or mild Cheddar.
- Flour: Use gluten-free 1:1 flour for gluten-free.
- Tomatoes: Omit or use cherry tomatoes, roasted red peppers, or sun-dried tomatoes.
- Breadcrumbs: Substitute with panko, crushed crackers, or gluten-free breadcrumbs.
- Vegan Option: Use plant-based milk, butter, and cheeses (e.g., vegan Cheddar and nutritional yeast).
- Gluten-Free: Use gluten-free pasta, flour, and breadcrumbs.
- Flavor Variations:
- Bacon Mac and Cheese: Add 4 slices cooked, crumbled bacon to the sauce.
- Spicy Mac and Cheese: Mix in ½ teaspoon cayenne or 1 tablespoon hot sauce.
- Herb Mac and Cheese: Add 1 tablespoon chopped fresh thyme or parsley to the sauce.
- Lobster Mac and Cheese: Stir in 1 cup cooked lobster meat before baking.
- Truffle Mac and Cheese: Drizzle with 1 teaspoon truffle oil before serving.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: kosher salt, vegetable oil, 1 pound elbow macaroni, 1 quart milk, 8 tablespoons butter, ½ cup flour, 12 ounces Gruyere, 8 ounces Cheddar, ½ teaspoon black pepper, ½ teaspoon nutmeg, ¾ pound tomatoes, 1 ½ cups breadcrumbs.
- Grate Gruyere and Cheddar; slice tomatoes thinly.
- Remove crusts from 5 slices white bread and pulse in a food processor to make fresh breadcrumbs.
Tip: Grate cheeses fresh for better melting; prep ingredients in advance for smooth cooking.
Step 2: Cook the Pasta
- Bring a large pot of water to a boil; add a generous pinch of kosher salt and a drizzle of vegetable oil.
- Add 1 pound elbow macaroni or cavatappi and cook according to package directions (6-8 minutes) until al dente.
- Drain well and set aside.
Tip: Cook pasta al dente to avoid mushiness after baking; rinse briefly with cold water to stop cooking if needed.
Step 3: Make the Cheese Sauce
- In a small saucepan, heat 1 quart milk over medium heat until hot but not boiling.
- In a large (4-quart) pot, melt 6 tablespoons butter over low heat.
- Add ½ cup flour and whisk for 2 minutes to form a roux.
- While whisking, slowly add the hot milk; cook for 1-2 minutes until thickened and smooth.
- Remove from heat and stir in 12 ounces grated Gruyere, 8 ounces grated Cheddar, 1 tablespoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon nutmeg.
Tip: Whisk constantly to prevent lumps; add cheese gradually for a smooth sauce.
Step 4: Combine and Assemble
- Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- Pour the mixture into a 3-quart baking dish.
- Arrange sliced tomatoes evenly on top.
- Melt 2 tablespoons butter, combine with 1 ½ cups fresh breadcrumbs, and sprinkle over the tomatoes.
Tip: Spread macaroni evenly in the dish; ensure breadcrumbs cover the top for a crispy finish.
Step 5: Bake and Serve
- Preheat the oven to 375°F (190°C).
- Bake for 30-35 minutes, until the sauce is bubbly and the top is golden brown.
- Serve hot, about ¾-1 cup per serving, optionally with a side salad or holiday dishes.
Tip: Check at 25 minutes to avoid over-browning; let rest for 5 minutes before serving for easier scooping.
FAQs
1. Why is my sauce grainy?
Overheating cheese or using pre-shredded cheese can cause graininess; grate fresh cheese and add off heat.
2. Can I use different cheeses?
Yes, try Swiss, Fontina, or Gouda; keep a mix of melty and flavorful cheeses.
3. Is this recipe gluten-free?
Not as written; use gluten-free pasta, flour, and breadcrumbs for a gluten-free version.
4. Why is my topping not crispy?
Insufficient butter or underbaking can soften it; ensure even breadcrumb coating and bake until golden.
5. Can I make this in advance?
Yes, assemble up to 1 day ahead; bake fresh for the best texture.
6. Can I skip the tomatoes?
Yes, omit for a classic mac and cheese or replace with roasted veggies.
7. What are the health benefits of this dish?
Pasta provides carbs for energy; cheeses offer protein and calcium; high in fat, so enjoy in moderation