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Easy Mac and Cheese Recipes from Ina Garten

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
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8

Ingredients
 

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.