Ina Garten Mac and Cheese
For the BEST classic baked mac and cheese with crispy bread crumb topping, look no further than Ina Garten’s Mac and Cheese!
If you’re searching for the ultimate cozy, comforting, cheesy baked mac and cheese recipe, look no further than Ina Garten’s. Along with a healthier mac and cheese, this recipe has been a family favorite in our home for over a decade.
My kids request it every few months, and it’s become a dish I make regularly. After trying many variations over the years, Ina Garten’s classic baked mac and cheese has remained a top choice for its rich, creamy cheese sauce and deliciously crispy breadcrumb topping.
Whether you’re making it for a weeknight meal, a holiday side dish, or as a kid-friendly option that adults love, this is a recipe you’ll return to again and again. Below, you’ll find all my tips for making it.
Why You’ll Love This Recipe
Ina Garten’s mac and cheese recipe is classic for a reason—it’s incredibly comforting, easy to make, and consistently delicious. Here are a few reasons you’ll fall in love with it:
- Cheese lovers’ dream: A blend of Gruyère and extra-sharp Cheddar makes it creamy and flavorful, with a touch of nuttiness.
- Perfect texture: The crispy breadcrumb topping contrasts beautifully with the creamy pasta.
- Family-friendly: Kids and adults love it, making it a great choice for gatherings or weeknight meals.
What You’ll Need
Here’s a quick overview of the ingredients you’ll need to make Ina Garten’s mac and cheese:
- Macaroni or cavatappi: Choose elbow macaroni or cavatappi, which both work well with the sauce.
- Gruyère and extra-sharp Cheddar cheese: These two cheeses create a creamy sauce with deep, satisfying flavors.
- Unsalted butter and flour: The base for the béchamel sauce that gives mac and cheese its silky texture.
- Milk: A quart of milk is used to create the creamy sauce.
- Seasonings: Freshly ground black pepper, salt, and nutmeg add warmth and depth to the dish.
- Tomatoes are optional, but adding sliced tomatoes on top gives it a unique flavor. I do not use them.
- Fresh bread crumbs: Mix with melted butter to create a golden, crispy topping. Store-bought breadcrumbs can be used in a pinch.
How to Make Ina Garten’s Mac and Cheese
This recipe is straightforward, and you’ll achieve a dish with perfect mac and cheese texture and flavor with just a few steps.
- Boil the pasta: Preheat your oven to 375°F. Add the pasta to a large pot of salted water and cook according to package directions until al dente. Drain well.
- Prepare the cheese sauce: Heat the milk in a small saucepan until hot but not boiling. In a large pot, melt butter over low heat. Add the flour and cook, whisking continuously for about 2 minutes. Slowly pour in the hot milk, whisking constantly until the sauce thickens and becomes smooth. Remove from heat, and stir in the Gruyère and Cheddar cheeses until fully combined. Season with salt, pepper, and nutmeg.
- Combine pasta and sauce: Add the drained pasta to the cheese sauce, stirring until each piece is coated.
- Assemble and bake: Pour the mac and cheese mixture into a 3-quart baking dish. Arrange sliced tomatoes on top if desired. Combine the remaining melted butter with fresh bread crumbs in a small bowl, then sprinkle them evenly over the dish. Bake for 30-35 minutes until the sauce is bubbly and the bread crumbs are golden.
- Serve and enjoy: Let the dish cool for a few minutes before serving, then enjoy every warm, comforting bite!
FAQ: Tips for Success
Can I make this mac and cheese ahead of time?
Yes! You can assemble the mac and cheese up to one day in advance. Follow the recipe until the baking step, then cover the assembled dish with plastic wrap and refrigerate. When you’re ready to bake it, remove the plastic wrap, add a few extra minutes to the baking time, and bake until bubbly and golden.
How do I store leftovers?
Any leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a low oven until heated.
Can I freeze Ina Garten’s mac and cheese?
Absolutely! This mac and cheese freezes well. To freeze, assemble the dish in a freezer-safe container, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When you’re ready to bake it, let it thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes if necessary.
You can also split this recipe into two 8-inch pans, bake one, and freeze the other for later.
What can I serve with baked mac and cheese?
This mac and cheese pairs well with a green salad, roasted vegetables, or steamed broccoli for a balanced meal. It’s also a fantastic roast chicken, beef, or pork side dish. Many people even serve mac and cheese on Thanksgiving.
More Favorite Ina Garten Recipes
Ina Garten Mac and Cheese
You can't beat Ina Garten's Mac and Cheese if you're looking for the best classic baked mac and cheese with Gruyere and cheddar and a crispy bread crumb topping.
Ingredients
- Kosher or sea salt
- 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, optional)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Instructions
- Cook the Pasta: Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the macaroni according to the package directions (about 6 to 8 minutes). Drain the pasta well.
- Make the Sauce: While the pasta cooks, warm the milk in a small saucepan over low heat—do not let it boil. In a separate, large pot, melt 6 tablespoons of butter over low heat, then whisk in the flour. Stir constantly for 2 minutes to cook the flour. Slowly whisk in the warmed milk, cooking and stirring for another 1–2 minutes until the mixture is smooth and thick.
- Add the Cheese:: Remove the pot from heat and add the grated Gruyère, Cheddar, salt, pepper, and nutmeg. Stir until the cheese melts into a smooth, creamy sauce.
- Combine Sauce and Pasta: Add the cooked pasta, mixing until evenly coated.
- Assemble and Bake: Transfer the mac and cheese to a 3-quart baking dish. Slice the tomatoes and arrange them over the top. Melt the remaining 2 tablespoons of butter, mix it with the fresh breadcrumbs, and sprinkle this mixture over the top. Bake for 30–35 minutes, until the sauce is bubbly and the topping is golden. Check on it halfway through baking and cover with foil if the breadcrumbs are browning too much. Let cool a few minutes and enjoy warm.
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