Sharing my version of the famous Ina Garten Mac and Cheese recipe with sharp cheddar and Gruyere, tomato slices, and a crispy, buttery breadcrumb topping.
Homemade macaroni and cheese is a favorite side dish for good reason. It’s creamy, comforting, filling, and there’s a ton of different ways to make it. Ina Garten’s classic version is a step above, with a velvety cheese sauce made not just with cheddar but also Gruyere cheese. She tops her macaroni and cheese bake with fresh tomato slices and adds toasted bread crumbs for a little crunch.
My version of this macaroni and cheese casserole is a little more family friendly, with more cheddar than Gruyere, and I’ve made the tomatoes optional. If some in your company want the crunchy topping and others don’t you could even sprinkle the breadcrumbs on only half before baking.
Best Macaroni and Cheese Recipe Ingredients
Although this is one of those decadent Ina Garten recipes, the mac and cheese ingredients for this version are easy to find at your local store. I even found the Gruyere pre-shredded in the artisan cheese section (at my local Wegan’s). Here’s what you’ll need:
- Pasta: I used 16 ounces of fusilli pasta, but feel free to use a pasta of your choice. Macaroni elbows or cavatappi work well.
- A dash of salt and a drizzle of olive oil in the pot with the pasta.
- Cooking spray to coat the dish for your macaroni and cheese bake.
- Ingredients for the roux: Butter, flour, and whole milk.
- Cheese: I used a combo of sharp cheddar and Gruyere.
- Salt and pepper to get the cheese sauce just right.
- Sliced tomatoes for the top. This part is optional but tasty if you like tomatoes.
- Panko breadcrumbs for that buttery, crispy topping.
How to Make Macaroni and Cheese
This easy macaroni and cheese recipe can be on your table in just a few easy steps!
- Preheat oven to 375 degrees.
- Bring a large pot of water to a boil with a pinch of salt and a drizzle of olive oil.
- Add pasta and boil for amount of minutes indicated on package. Drain and set aside.
- In another large pot melt 6 tablespoons of butter. Once melted add in flour and stir until combined and thickened into a paste.
- Slowly add milk and whisk until creamy, thick, and smooth.
- Remove from heat and add cheeses, stirring until melted and smooth. Add salt and pepper to taste.
- Add pasta to cheese sauce and mix.
- Spray a 9×13 dish with cooking spray and add macaroni and cheese, smoothing into an even layer.
- Melt remaining 4 tablespoons butter in a medium saute pan over medium heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from pan immediately so they don’t continue to brown in the hot pan.
- Place tomato slices on top of macaroni and cheese (optional) and then sprinkle the breadcrumbs over top.
- Bake for about 30 minutes, until bubbling and edges are starting to brown.
What to Serve with Mac and Cheese
Baked macaroni and cheese pairs well with a meaty main dish like Slow Cooker Pulled Pork, fried chicken, or ham. It’s also great for barbecues and potlucks with hamburgers and hot dogs, or even as a dish all on its own when you’re needing something easy. For a quick dinner you could serve it with a store-bought rotisserie chicken and broccoli.
Can you freeze mac and cheese?
Macaroni and cheese is a great dish to freeze. Consider making an extra one and freezing to have on hand for later, or to give to a friend or family member in need of a frozen meal. Once you prepare the macaroni and cheese and scoop it into your dish, you’ll need to stop and let it cool. Cover it with foil, and then freeze for up to two months. When ready to eat, thaw in the refrigerator overnight and then follow the remaining instructions of the recipe (steps 9-11).
How to Reheat Mac and Cheese
To reheat mac and cheese, cover dish with aluminum foil and bake at 350 for about 30 minutes, or until heated through. Because of the crumb topping you cannot add any additional liquid, but if you made the dish without a topping you could add a splash of milk to help get back the creamy texture. This dish reheats well with no additions as long as you only reheat it once.
Rich and creamy with a little crunch, this recipe for macaroni and cheese is the one your family is going to request over and over. Let me know what you think by leaving a comment below or tagging me one social media: @allthekingsmorsels #allthekingsmorsels
Love this recipe and want to see more? Please sign up for my email list in the box below!
Check out some more of my popular recipes:
- Chicken Breast with Mushroom Sauce
- Pineapple Casserole
- Fried Oysters
- Button Mushrooms
- Pecan Apple French Toast Casserole
- Hummingbird Cake
Ina Garten Mac and Cheese
Ingredients
- 16 oz fusilli pasta
- 1 dash salt
- 1 drizzle olive oil
- cooking spray
- 10 tbsp butter (6 for pasta 4 for breadcrumb topping)
- 1/2 cup all purpose flour
- 4 cups whole milk
- 4 cups sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- salt and pepper
- 2 medium tomatoes, sliced (optional)
- 1 cup panko breadcrumbs
Instructions
- Preheat oven to 375 degrees.
- Bring a large pot of water to a boil with a pinch of salt and a drizzle of olive oil.
- Add pasta and boil for amount of minutes indicated on package. Drain and set aside.
- In another large pot melt 6 tablespoons of butter. Once melted add in flour and stir until combined and thickened into a paste.
- Slowly add milk and whisk until creamy, thick, and smooth.
- Remove from heat and add cheeses, stirring until melted and smooth. Add salt and pepper to taste.
- Add pasta to cheese sauce and mix.
- Spray a 9×13 dish with cooking spray and add macaroni and cheese, smoothing into an even layer.
- Melt remaining 4 tablespoons butter in a medium saute pan over medium heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from pan immediately so they don’t continue to brown in the hot pan.
- Place tomato slices on top of macaroni and cheese (optionaand then sprinkle the breadcrumbs over top.
- Bake for about 30 minutes, until bubbling and edges are starting to brown.
Leave a Reply