Ina Garten Mac and Cheese

Ina Garten Mac and Cheese

My version of the famous Ina Garten Mac and Cheese recipe with sharp cheddar and Gruyere, tomato slices, and a crispy, buttery breadcrumb topping.
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Course: Side, Side Dish
Cuisine: American
Keyword: mac and cheese, side dish
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 16 servings
Calories: 420kcal
Author: Kristen King
Cost: 16


  • 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


  • 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 9x13 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.


Calories: 420kcal