Grown Up Mac and Cheese

Ina Garten

2007, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Home Comforts

Picture of Grown Up Mac and Cheese Recipe 4 Videos | Photo: Grown Up Mac and Cheese Recipe
Rated 5 stars out of 5
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  • Read 239 Reviews
Total Time:
1 hr 10 min
Prep
10 min
Cook
1 hr 0 min
Yield:
2 servings
Level:
Easy
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Ingredients

  • 4 ounces thick-sliced bacon
  • Vegetable oil
  • Kosher salt
  • 2 cups elbow macaroni or cavatappi
  • 1 1/2 cups milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 ounces Gruyere cheese, grated
  • 3 ounces extra-sharp Cheddar, grated
  • 2 ounces blue cheese, such as Roquefort, crumbled
  • 1/4 teaspoon freshly ground black pepper
  • Pinch nutmeg
  • 2 slices white sandwich bread, crusts removed
  • 2 tablespoons freshly chopped basil leaves

Directions

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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Newest Ratings and Reviews

Read all 240 reviews

  • on February 07, 2012

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    Simply fabulous! Delish, creamy, rich. Slight diversions from recipe: no bacon, used smoked gruyere (smokey bacon flavor was perfect, used medium cheddar and added extra to make up for no blue cheese. Used half the salt (recipe seemed salty once before. Utterly creamy. I wonder if those who found it not creamy enough might have left the heat on after adding the cheeses, and caused it to begin separating. I worried it might not thicken enough, but it was perfect.

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  • on February 03, 2012

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    Absolutely incredible. If you do it right you will not be let down. Do not use low quality ingredients or you will not get the same results. I buy organic and fresh. It pays off. Thank you Ina for another top recipe. My kids will be demanding this often.

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  • on January 17, 2012

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    The recipe was pretty easy to follow, but the Gruyere cheese was kinda pricey. It came out nice and was a good for two meal but could also feed alot. Was very tasty and would do again.

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