Mac and Cheese

Ina Garten

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

Show: Barefoot ContessaEpisode: Comforting and Elegant Dinner

Picture of Mac and Cheese Recipe 3 Videos | Photo: Mac and Cheese Recipe
Rated 5 stars out of 5
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  • Read 661 Reviews
Total Time:
--
Yield:
6 to 8 servings
Level:
Easy
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Ingredients

  • Kosher salt
  • Vegetable oil
  • 1 pound elbow macaroni or cavatappi
  • 1 quart milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 12 ounces Gruyere, grated (4 cups)
  • 8 ounces extra-sharp Cheddar, grated (2 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 3/4 pound fresh tomatoes (4 small)
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

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 6 tablespoons of butter in a large (4-quart) 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 two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 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 662 reviews

  • on February 06, 2012

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    Excellent! I have committed this recipe to memory. Fast, easy and extremely good. The nutmeg is a wonderful touch.

    people found this review Helpful.
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  • on February 01, 2012

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    Absolutely delicious! Instead of one large pan, I split the recipe into two 8 by 8 inch pans and saved one for later, turned out perfect! My brother and all of his friends adored this recipe, definitely a keeper! The nutmeg is a must, it sounds gross, but it really does add another dimension to this recipe!

    people found this review Helpful.
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  • on January 31, 2012

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    My favorite mac n cheese. I omit the tomatoes, use panko, and drizzle 1 oz. or more of truffle oil during the last 5 min. of cooking. The aroma and taste are unbelievable.

    people found this review Helpful.
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