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.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
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.