Ina Garten Mac and Cheese
This Ina Garten Mac and Cheese features cavatappi pasta, Gruyère, sharp cheddar, fresh tomatoes, and buttery breadcrumbs. Rich, creamy, and oven-baked to golden perfection.
8 Servings
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
To make this Ina Garten Mac and Cheese recipe gluten-free:
- 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.