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My version of the famous Ina Garten Mac and Cheese recipe is out of this world delicious! It combines sharp cheddar and gruyere cheese for a homemade baked mac and cheese that is extra rich and creamy. With a touch of freshness from sliced tomatoes and a crispy, buttery breadcrumb topping, it’s irresistible! Ready in 30 minutes and great for feeding a crowd.
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Best Baked Mac and Cheese Recipe
When life is hectic around you, one of the easiest meals you can put on the table is mac and cheese. I think we’ve all been there, where we’re in a pinch and boxed mac and cheese ends up on the dinner table!
Homemade mac and cheese can be just as easy as boxed. My recipe for Ina Garten Mac and Cheese is! It’s ready in 30 minutes using simple ingredients and easy steps to follow.
The best part about my version of Barefoot Contessa mac and cheese is that it’s big enough to feed your family or a crowd, and it can be made ahead of time easily. Not to mention the delicious spiral pasta and fresh tomato slices… yum!
I promise you’re going to love how easy this homemade mac and cheese recipe is and how incredible it tastes. Your family won’t want any other kind!
Best Mac and Cheese Add-ins
- Bacon – try my candied bacon or air fryer bacon
- Vegetables – try adding in broccoli, green beans, peas, onions, or any favorite veggie. I even like adding a little spinach!
- Sliced hotdogs or sausage – okay, who doesn’t love adding sliced hotdogs to their mac and cheese? It’s the best combination, and kids love it.
- Buffalo sauce and shredded chicken
Variations on Mac and Cheese Ingredients
- Instead of gruyere mac and cheese, you can use brie, smoked gouda, fontina, Monterey Jack, or more cheddar.
- Instead of panko breadcrumbs, you can use any kind of breadcrumb you wish. I enjoy the flavor and texture of panko.
- I use fusilli pasta in this dish, but you can use any macaroni noodle you prefer.
FAQs
Mac and cheese should not be covered while baking. Covering the mac and cheese will steam it rather than give it a crispy baked texture.
A bechamel made with a roux, or mix of flour and butter, is used to thicken macaroni and cheese. This thick, easy-to-make sauce is a perfect base for a cheesy and creamy mac and cheese.
A mix of cheddar and gruyere is the best for baked mac and cheese. You can also use one of the variations listed above in your Ina mac and cheese.
Allow the dish to cool, then cover with aluminum foil, label with the freezing date, and freeze for up to 2 months. Leave out the tomato slices when freezing mac and cheese for best results. I recommend doubling the recipe and freezing it so you have plenty of leftovers. When ready to eat, thaw in the refrigerator overnight and bake in the oven as instructed. This is the best make ahead mac and cheese!
Make Ahead Mac and Cheese Instructions
- Prepare Barefoot Contessa Mac and Cheese as instructed, leaving out the tomatoes and breadcrumb topping. Add it to the 9 by 13-inch baking dish, and once cooled, wrap it in plastic and store in the refrigerator for up to 2 days.
- Prepare the breadcrumb topping separately and store in an airtight container.
- When ready to bake, allow the mac and cheese to sit at room temperature while the oven preheats. Then, slice and layer the tomatoes and sprinkle with the breadcrumb toppings before baking.
This is the best overnight mac and cheese recipe! It’s perfect for busy schedules and planning dinner parties.
Recipe Tips
- For a crunchier topping, broil 2-5 minutes at the end of the bake time.
- If making ahead of time, allow the dish to sit on the counter for 30 minutes before baking.
Gluten-Free Mac and Cheese Instructions
- Replace the fusilli noodles with a gluten-free noodle. I find Tinkyada brown rice spirals to be a great choice for an easy mac and cheese bake.
- Omit the breadcrumbs.
- For the roux, use a gluten-free flour instead of all-purpose flour.
Storing Instructions
Store leftovers in an airtight container in the refrigerator for 3-4 days. When you reheat, add a little bit of milk. Reheat in the microwave covered partially with plastic wrap, stirring frequently.
Did you try my Ina Garten mac and cheese? I’d love to know what you think! Let me know in the comments below and with a rating.
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Ina Garten Mac and Cheese
Equipment
- 9 x 13 inch baking dish
- Cooking spray
- 2 large pots
Ingredients
- 16 oz fusilli pasta or pasta of choice
- 1 dash salt
- 1 drizzle olive oil
- 10 Tablespoons butter 6 Tablespoons for pasta, 4 Tablespoons for breadcrumb topping
- ½ 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°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 for amount of minutes indicated on package. Drain and set aside.16 oz fusilli pasta, 1 dash salt, 1 drizzle olive oil
- 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.10 Tablespoons butter, ½ cup all-purpose flour, 4 cups whole milk, 4 cups sharp cheddar cheese, shredded, 2 cups Gruyere cheese, shredded, 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.10 Tablespoons butter, 1 cup panko breadcrumbs, 2 medium tomatoes
- Bake for about 30 minutes, until bubbling and edges are starting to brown. Serve and enjoy!
Notes
- Prepare mac and cheese as instructed, leaving out the tomatoes and breadcrumb topping. Add it to the 9 by 13-inch baking dish, and once cooled, wrap it in plastic and store in the refrigerator for up to 2 days.
- Prepare the breadcrumb topping separately and store in an airtight container.
- When ready to bake, allow the mac and cheese to sit at room temperature while the oven preheats. Then, slice and layer the tomatoes and sprinkle with the breadcrumb toppings before baking.
Nutrition
Photography by Kristen King.
Kelli says
I made this tonight for supper and it was delicious!
Em Beitel says
Thank you so much Kelli! We’re so glad you enjoyed it!