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
Scale
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.