Easy Mac and Cheese Recipes from Ina Garten

This mac and cheese is the kind of thing that makes you stop mid-sentence and go back for a second forkful—rich, cheesy, and honestly a little dangerous. It’s inspired by Ina Garten’s classic approach: a velvety béchamel folded with sharp and nutty cheeses, elbow pasta that holds the sauce, and a golden crisp top that gives you that heavenly contrast. Try it when you want comfort that feels a little grown-up.

My husband eats his in ridiculous, beautiful silence, which is my favorite compliment. The kids have declared it “party pasta,” and I’ve made it for sick days, last-minute dinner guests, and the week we moved boxes into the house and lived on forks and paper plates. One chaotic evening I forgot to buy Gruyère and used extra sharp cheddar + a handful of Parmesan—accident that turned into family favorite. We’ve cycled through add-ins (bacon, roasted broccoli, even a sad can of tuna once) and it still holds up as the cozy, everything-is-okay meal.

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I always plan to hand-grate my cheese and then life happens and I use the bagged stuff. Full disclosure: freshly grated melts better and gives silkier sauce, but the boxed shredded stuff definitely saves time and still makes a perfectly good dinner. Also—don’t skip the mustard. A spoonful of Dijon in the béchamel wakes up the whole dish. Last time I burned the sauce by walking away to answer the door; rescue was a little milk and frantic whisking. We learned that “stir constantly” is not a suggestion.

Shopping Tips

– Cheese: Look for a mix—Gruyère (or Swiss) for nuttiness and sharp cheddar for punch; buy blocks to grate if you can.
– Dairy: Whole milk and a bit of cream give the best silkiness; low-fat milks can lead to a thinner sauce.
– Grains/Pasta: Elbow macaroni is classic; pick a good-quality brand so it holds up to baking without going mushy.
– Fats & Oils: Use unsalted butter for the roux so you can control the salt level in the final dish.
– Spices: Keep kosher salt, white pepper (or black), and a jar of Dijon handy—small additions that make a big difference.

Prep Ahead Ideas

– Make the cheese sauce a day ahead and cool it in the fridge; gently rewarm and mix with warmed pasta before baking.
– Cook pasta just shy of al dente and toss with a tiny drizzle of oil to keep it from sticking; store in an airtight container.
– Mix the breadcrumb topping (bread crumbs + melted butter + a pinch of salt) and store separately in the fridge; sprinkle on just before baking.
– Use shallow, oven-safe containers for prepped portions so you can go straight from fridge to oven.

✔Time-Saving Tricks

– Use pre-shredded cheese in a pinch, but let it come to room temp for smoother melting.
– Boil pasta in salted water with a splash of oil to speed the rolling boil and prevent sticking.
– Make the béchamel in a wide pan so it thickens faster and you can stir without wrestling a tiny saucepan.
– If you’re short on time, skip the bake and broil for 2–3 minutes to toast the top—watch it like a hawk.

✔Common Mistakes

– Overheating the milk or sauce will cause separation; keep it gentle and patient. I once turned the heat up to “do it faster” and ended up with grainy sauce—rescue was extra cream and aggressive whisking.
– Overcooking the pasta turns the texture mushy after baking; always undercook by a minute or two.
– Using only pre-shredded cheese with anti-caking agents can give a slightly gluey texture—mix with a bit of freshly grated cheese if possible.
– Salting too late: taste as you go. If it’s bland after baking, stir in a little flaky salt and lemon if you need brightness.

What to Serve It With

– A sharp, simple green salad with vinaigrette (cuts through the richness).
– Roasted broccoli or Brussels sprouts—charred veg is a perfect textural partner.
– Crispy oven-baked bacon or pancetta sprinkled on top for salty crunch.
– Quick tomato salad with olive oil, basil, and a little red onion.

✔Tips & Mistakes

– Use medium-low heat for the béchamel—slow and steady makes silky sauce.
– Salt the pasta water well; under-salted pasta can’t be fixed later.
– If the sauce is too thick before baking, whisk in a splash of milk; if too thin, simmer gently to reduce.
– Want a smoky edge? Stir in a pinch of smoked paprika or a teaspoon of mustard powder.

✔Storage Tips

Keep leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, add a splash of milk or cream and warm gently on the stovetop or in the oven at 350°F until bubbling—microwave works but can make it rubbery. Cold mac and cheese is not shameful (I eat it straight from the pan sometimes), but it tastes best reheated and slightly crisped on top. Breakfast? Yes. With an egg on top, yes.

✔Variations and Substitutions

– Gluten-free pasta works fine; watch cook times and skip the breadcrumb top or use gluten-free crumbs.
– Swap Gruyère for fontina or smoked gouda for a different vibe—cheese swaps change the whole personality of the dish.
– Add-ins: cooked lobster or crab for a luxe version, roasted cauliflower for veg boost, or cooked bacon for smoky salt.
– Dairy-free? Use a good cashew cream and a dairy-free “cheese” sauce, but texture will be different—still comforting, just not identical.

Frequently Asked Questions

Easy Mac and Cheese Recipes from Ina Garten

This creamy baked mac and cheese blends sharp cheddar and nutty Gruyère under a buttery crumb topping. Classic comfort, Ina-inspired.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 2 tbsp kosher salt for boiling pasta
• ▢ 1 lb elbow macaroni
• ▢ 10 tbsp unsalted butter divided
• ▢ 7 tbsp all-purpose flour
• ▢ 3.5 cup whole milk warmed
• ▢ 9 oz extra-sharp cheddar cheese shredded
• ▢ 11 oz Gruyère cheese shredded
• ▢ 1 tsp kosher salt for sauce
• ▢ 0.75 tsp black pepper freshly ground
• ▢ 0.25 tsp ground nutmeg
• ▢ 1.25 cup fresh bread crumbs
• ▢ 1.5 cup tomatoes thinly sliced, optional

Instructions

Preparation Steps

• Heat oven to 375°F. Lightly butter a 3-quart baking dish.
• Bring a large pot of water to a boil. Stir in 2 tbsp kosher salt.
• Cook macaroni until just shy of al dente. Drain and set aside.
• Melt 7 tbsp butter in the empty pot over medium heat.
• Whisk in flour and cook, whisking, for 2 minutes to make a roux.
• Slowly pour in warm milk, whisking, until smooth. Simmer until thick, 4–5 minutes.
• Season with 1 tsp kosher salt, pepper, and nutmeg. Take off heat.
• Stir in cheddar and Gruyère until fully melted and creamy.
• Fold the drained macaroni into the cheese sauce until coated.
• Melt remaining 3 tbsp butter. Toss with bread crumbs to moisten.
• Spread pasta in the dish. Add tomato slices over the top, if using.
• Cover evenly with buttered crumbs. Bake until bubbling and golden, 25–30 minutes.
• Rest 5 minutes before serving for cleaner scoops.

Notes

Try swapping half the Gruyère with smoked gouda for a subtle smoky note. For make-ahead, assemble without baking, cover, and refrigerate up to 24 hours; bake 10–15 minutes longer from cold. Leftovers reheat well, covered, at 325°F with a splash of milk.

This recipe is an original creation inspired by classic Easy Mac and Cheese Recipes from Ina Garten flavors. All ingredient ratios and instructions are independently developed.