Creamy, cheesy, and baked to golden perfection—this Ina Garten Mac and Cheese recipe combines Gruyère, cheddar, pasta, tomatoes, and breadcrumbs.
Okay, so I wasn’t planning on having a life-altering moment in the middle of a rerun on the Food Network. But there I was, 11:30 p.m., in my pajamas, mindlessly watching Ina Garten do her thing when she pulled a bubbling dish of mac and cheese out of the oven—and I swear to you, I gasped. Not the polite kind either. Like, a full-on, “that’s what I need in my life” moment.
And yeah, maybe it was the wine (it was definitely the wine), but I found myself scribbling down the ingredients like some kind of late-night recipe treasure hunter. The next day, I made it, not expecting much. But you know what? It hit. It hit hard. This wasn’t your childhood boxed mac or the overcooked cafeteria mystery. This was creamy, nutty, cheesy goodness with buttery crumbs and—wait for it—sliced tomatoes on top.
Weird? Maybe. But weird in the way that works.
Why You’ll Love This Ina Garten Mac and Cheese Recipe?
You know how most mac and cheese recipes either go way too basic or full-blown culinary school? This one’s right in the sweet spot. It’s indulgent without being fussy. You feel like you’re doing something special, but you’re not melting five cheeses in a copper saucepan while crying.
It’s cheddar and Gruyère, people. That combo alone is magic. Then there’s the nutmeg, which, I’ll be honest, sounded kind of bizarre at first. But it gives this subtle, almost nostalgic depth—like a cozy sweater, if sweaters had flavor.
And then… the tomatoes. I hesitated. You probably will too. But once they bake and get all juicy on top of the golden cheese and pasta? Game-changer.
Ingredient Notes:
Let’s be real, even great recipes get messed with. I’ve swapped stuff in this one more than once (sometimes on purpose, sometimes ‘cause I forgot something at the store). So here’s the original lineup with a few of my messy notes:
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Pasta (elbow or cavatappi): I like cavatappi. It’s got that twirl. Holds the sauce like a dream. But elbow macaroni is totally fine.
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Milk (1 quart): Don’t boil it. I did once. It was… not cute.
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Unsalted butter (8 tablespoons): You’ll use it for the roux and those dreamy breadcrumbs.
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All-purpose flour (½ cup): This is your sauce base. Stir it like your life depends on it.
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Gruyère (12 oz) & sharp cheddar (8 oz): Gruyère is nutty and grown-up. Cheddar brings the bite. Together? Perfection.
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Salt, pepper, and nutmeg: Don’t skip the nutmeg. I know it sounds like a weird Christmas thing, but it belongs here.
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Fresh tomatoes (4 small): I slice ‘em kinda thin. They get all sweet and roasty on top.
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Fresh white bread crumbs (1½ cups): Don’t sub with store-bought panko. Just don’t. It’s not the same.
How To Make Ina Garten Mac and Cheese?
Let’s break this down. If you’ve got an hour, a baking dish, and a whisk—you’re golden.
Step 1: Boil the pasta
Start by boiling salted water. Like, salty salty. Then toss in the pasta and cook it just to al dente. No mushy noodles here. Drain it and set it aside.
Step 2: Warm up the milk
You don’t need it hot—just warmed. I toss it in a saucepan over low heat while I’m dealing with everything else. It keeps the sauce from freaking out later.
Step 3: Make the roux
Melt 6 tablespoons of butter in a big pot. Add the flour and whisk it for two minutes. You want it smooth but not brown. This is your creamy foundation.
Step 4: Add the milk, slowly
Whisk in the milk bit by bit. Keep going until the sauce thickens up and feels silky. Mine usually takes about 2-ish minutes. If you’re unsure, dip a spoon in. It should coat the back without sliding off.
Step 5: Time to cheese it up
Turn off the heat. Stir in both cheeses, salt, pepper, and nutmeg. And taste it. Always taste. If it doesn’t make you smile, add more cheese.
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Step 6: Combine with pasta
Toss the pasta into the sauce and stir it all together. Take a moment to appreciate the glory of it. Yes, it’s okay to eat a spoonful straight from the pot.
Step 7: Assemble
Pour it all into a 3-quart baking dish. Smooth the top, then add those sliced tomatoes. Trust the process.
Step 8: Breadcrumb magic
Melt the last 2 tablespoons of butter, mix it with the breadcrumbs, and sprinkle it all over the top. Don’t skimp—this is what gives it the crunch.
Step 9: Bake
Into a 375°F oven it goes. Bake for 30–35 minutes until bubbly and golden. You’ll know it’s ready when your whole kitchen smells like comfort and joy.
Storage Options:
So here’s the deal. It reheats well. I mean, it’s never quite as amazing as fresh, but it’s still really, really good.
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Fridge: Keep it in a sealed container. 3–4 days max. Reheat with a splash of milk to bring it back to life.
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Freezer: You can freeze it. Assemble everything and freeze it unbaked. Bake straight from frozen with extra time. I wouldn’t freeze leftovers though—texture gets a little sad.
Variations and Substitutions:
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Different cheese? Fontina, mozzarella, even brie if you’re feeling fancy.
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Add-ins: Bacon. Always bacon. Or sautéed spinach. Or a little garlic.
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Gluten-free? Yep—just use GF pasta, flour, and breadcrumbs.
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No tomatoes? Skip ‘em. Or add more cheese on top instead. It’s your dish now.
What to Serve with Ina Garten Mac and Cheese?
Not that it needs much, but here are a few ideas:
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A simple green salad – Something with crunch and lemony dressing.
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Garlic bread – For the carbs-on-carbs crowd (hi, me).
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Roasted broccoli – Balance, baby.
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Grilled chicken – If you want to protein it up.
Frequently Asked Questions:
Can I make it ahead of time?
Yes! Assemble it, cover, refrigerate, then bake when you’re ready. Add a few minutes to the bake time if it’s cold from the fridge.
Do I have to use Gruyère?
Nope. But it’s worth trying at least once. You might find yourself a little obsessed.
Can I skip the breadcrumb topping?
Technically, yes. But why would you want to?
This Ina Garten Mac and Cheese recipe hits that perfect spot between classic and classy. It’s comfort food you’d proudly serve at a dinner party—but also something you could totally eat straight out of the pan in sweats while watching old episodes of The Great British Bake Off.
Try it. Tweak it. Make it yours. And tell me—did the tomatoes surprise you too?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ina Garten Mac and Cheese
Ingredients
- Vegetable oil for boiling water
- Kosher salt to taste
- 1 pound elbow macaroni or cavatappi pasta
- 1 quart whole milk
- 8 tablespoons 1 stick unsalted butter, divided
- ½ cup all-purpose flour
- 12 ounces Gruyère cheese grated (approximately 4 cups)
- 8 ounces extra-sharp Cheddar cheese grated (approximately 2 cups)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground nutmeg
- ¾ pound fresh tomatoes approximately 4 small, thinly sliced
- 1½ cups fresh white bread crumbs from approximately 5 slices of bread, crusts removed
Instructions
Preheat Oven and Prepare Pasta:
- Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil. Add a drizzle of vegetable oil and a generous amount of salt. Cook the pasta according to package instructions until al dente. Drain well and set aside.
Heat the Milk:
- In a small saucepan over low heat, gently warm the milk. Do not allow it to boil. Set aside once warmed.
Make the Roux:
- In a large saucepan, melt 6 tablespoons of the butter over low heat. Add the flour and whisk continuously for approximately 2 minutes to form a smooth roux.
Add Milk and Thicken Sauce:
- Slowly add the warmed milk to the roux, whisking constantly. Continue cooking over medium-low heat for 1 to 2 minutes, or until the mixture thickens and becomes smooth.
Incorporate Cheeses and Seasonings:
- Remove the sauce from heat. Add the Gruyère and Cheddar cheeses, 1 tablespoon kosher salt, pepper, and nutmeg. Stir until the cheese is fully melted and the sauce is creamy.
Combine with Pasta:
- Add the drained, cooked pasta to the cheese sauce. Stir thoroughly to coat all pasta evenly.
Assemble the Dish:
- Pour the pasta and cheese mixture into a buttered 3-quart baking dish. Arrange the tomato slices evenly across the top of the macaroni.
Prepare the Topping:
- In a small saucepan, melt the remaining 2 tablespoons of butter. Toss the fresh bread crumbs with the melted butter until evenly coated. Sprinkle the breadcrumb mixture over the tomatoes.
Bake:
- Bake the dish in the preheated oven for 30 to 35 minutes, or until the top is golden brown and the cheese sauce is bubbling.
Notes
- Substitute the traditional pasta with a certified gluten-free variety such as rice-based or chickpea-based pasta.
- Use a gluten-free all-purpose flour blend in place of traditional flour when preparing the roux.
- Ensure the breadcrumbs used for the topping are made from gluten-free bread or purchase gluten-free panko or bread crumb alternatives.
- Always double-check that packaged ingredients, including cheeses and milk, are labeled gluten-free to avoid any risk of cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
