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The Best Mac & Cheese Recipe

Ina Garten's Mac & Cheese is a rich and creamy. This recipe makes a great base recipe that can be expanded upon by adding a variety of ingredients such as ham & chives, broccoli & chicken, lobster & truffle and many more! This recipe can be made one day in advance and baked to order.
Course: Main Course, Side Dish
Cuisine: American
Servings: 8 people

Ingredients

  • 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- optional (4 small)
  • 1 1/2 cups fresh white bread crumbs 5 slices, crusts removed

Instructions

  • Preheat oven to 375F
  • 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.
  • Meanwhile, while you are making the roux, 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.
  • 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 (or individual dishes.)
  • 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.