My version of the famous Ina Garten Mac and Cheese recipe is out of this world! It is rich and creamy, with sharp cheddar and Gruyere, tomato slices, and a crispy, buttery breadcrumb topping!
I love macaroni and cheese and have tried every mac and cheese made. Well, almost! I can reassure you this is hands down my go-to recipe time and time again.
It is truly the best macaroni and cheese recipe! The best part is, it is super easy to make and it can also be made ahead and popped in the oven.
Best Mac and Cheese Add-ins
When I say that I have tried all the macaroni and cheese recipes out there, I may be exaggerating, but not by much.
I love a classic homemade macaroni and cheese, whether it’s as a main or side dish. It’s creamy, comforting, filling, and there are a ton of different ways to make it!
When I am feeling adventurous, this pumpkin macaroni and cheese is a must-try. It is perfect for a chilly night or even for a Halloween meal.
A sweet potato macaroni and cheese is an easy solution when the family is craving sweet and salty comfort food. It is amazingly delicious and so easy to throw together for a crowd!
If you love chili and you love mac and cheese, then you have got to try our one-pot chili mac and cheese. The combination of the chili, pasta, and gooey cheese is out of this world and so perfect for football Sunday party food!
Seriously, is there anything better than a macaroni and cheese bacon combo? No way! Bacon makes everything better and mac and cheese recipes are no exception!
Barefoot Contessa Macaroni and Cheese
Ina Garten’s macaroni and cheese is a step above the rest, with a cheese sauce made extra velvety with Gruyere. We top our macaroni and cheese bake with fresh tomato slices and toasted breadcrumbs.
Our version of this macaroni and cheese casserole is a little more family-friendly. It uses more cheddar than Gruyere, and we consider the tomatoes optional. Especially if you are serving children!
If some in your company want the crunchy breadcrumb topping and others don’t, you could even sprinkle the breadcrumbs on only one side. This cheesy dish is a very close second to our tomato pasta bake.
Mac and Cheese Ingredients
- 16 oz fusilli pasta or elbow pasta
- 1 dash salt
- 1 drizzle olive oil
- cooking spray
- 10 tbsp butter 6 for pasta, 4 for the 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, to taste
- 2 medium tomatoes, sliced optional
- 1 cup panko breadcrumbs
Although this is one of our favorite decadent Ina Garten recipes, we like to keep it simple. The ingredients for our version of this recipe are easy to find at your local store. We even found the Gruyere pre-shredded!
What Is Gruyère Cheese?
Gruyère (pronounced “groo-YAIR”) is a smooth melting Swiss cheese that’s made from whole cow’s milk.
It is a great melting cheese that is perfect for fondue, grilled cheese, and so much gooey delicious recipes.
This delicious cheese is often described as creamy and nutty.
Gluten-Free Mac and Cheese
If you are looking for the best gluten-free option, we have it right here! Our Cauliflower Cheese Casserole is sure to win you over. You won’t even miss the pasta, we promise!
How to Make Macaroni and Cheese
- Preheat oven to 375°F.
- Bring a large pot of water to a boil with a pinch of salt and a drizzle of olive oil.
- Add pasta and boil according to package instructions. Drain and set aside.
- In another large pot, melt 6 Tbsp. 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 Tbsp. butter in a medium sauté 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 is a Roux?
A roux is a mix of flour and fat cooked together to form a thick paste. Traditionally, roux is used to thicken both soups and sauces.
It ranges in color from white to brown, depending on how much time it spends cooking on the stove. The longer your roux cooks also changes its flavor and aroma.
For the cheese sauce, you would normally use a light-color roux, but you can also cook it to almost brown if you prefer your sauce a bit richer in flavor.
Can you freeze mac and cheese?
Macaroni and cheese is a great dish to freeze! Consider doubling the recipe and freezing it. It is the perfect dish to have on hand for later or to give to a friend or family member in need of a frozen meal.
You can freeze this dish right in an aluminum foil pan. Cover it with foil, and then freeze for up to two months. We recommend omitting the tomato slices when freezing.
When ready to eat, thaw in the refrigerator overnight and bake in the oven.
How to Reheat Mac and Cheese
To reheat mac and cheese, cover dish with aluminum foil and bake at 350°F for about 30 minutes, or until heated through.
This dish reheats well with no additions as long as you only reheat it once.
What to Serve with Mac and Cheese
- Slow Cooker Beef Tips and Gravy
- Reverse Sear Ribeye
- Mushroom Swiss Burgers
- Peri Peri Chicken
- Or even a rotisserie chicken you pick up at your local grocer!
Our Favorite Pasta Bakes
Favorite Barefoot Contessa Recipes
And don’t forget dessert! Our Strawberry Cheesecake is the perfect ending to any meal!
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.
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, to taste
- 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 (optional) and then sprinkle the breadcrumbs over top.
- Bake for about 30 minutes, until bubbling and edges are starting to brown.
Video
Notes
- 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 our recipe (steps 9 through 11).
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