ina garten mac and cheese recipe

Written BySheba G Updated On
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The Best ina garten mac and cheese recipe

I have made this mac and cheese more times than I can count, and it still sits in my regular weeknight rotation. Ina Garten keeps the method simple, and that simplicity is the reason it works on a busy evening. My kids ask for it by name, and my husband, who claims he does not care much about pasta, gets a second serving every time.

What I appreciate most is that it tastes like real food. There is no powdered cheese packet and no long list of ingredients I cannot pronounce. The sauce comes together on the stove in one pot, then the whole dish bakes until the top turns golden and the center bubbles at the edges. The noodles stay tender without turning to mush, and the cheese flavor is rich without being sharp enough to turn off a picky eater. I have served it for birthdays, potlucks, and ordinary Tuesday dinners, and it works every time.

It also does more than fill plates. The milk and cheese bring calcium and protein to the table, so I do not feel like I am serving empty calories when I set this down in front of my family. Add a green vegetable or a simple salad on the side and you have a complete meal. I keep this recipe close because it is dependable, everyone at my table eats it without complaint, and there is usually enough left for lunch the next day.

Classic Baked Mac and Cheese

Classic Baked Mac and Cheese

4.5 from 626 votes

Elbow macaroni folded into a velvety béchamel loaded with extra-sharp cheddar and nutty Gruyère, then baked under a crisp breadcrumb topping. It is rich, creamy, and sturdy enough to hold its shape on the serving spoon.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time65 mins
Servings: 8Cuisine: InternationalCalories: 870 kcal

🥘Ingredients

For the Pasta

1 pound dried elbow macaroni
1 tbsp kosher salt, for the pasta water

For the Cheese Sauce

8 tbsp (1 stick) unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
2 cups (8 oz) extra-sharp white cheddar, grated
2 cups (8 oz) Gruyère, grated
1/2 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg

For the Topping

1 cup fresh breadcrumbs (about 2 slices firm white bread, crusts removed)
2 tbsp unsalted butter, melted
1/2 cup (2 oz) Gruyère, grated
1/4 tsp kosher salt

👨‍🍳Directions

1Preheat the oven to 375°F. Butter the inside of a 3-quart baking dish and set it aside.
2Tear the bread into pieces and pulse it in a food processor until you have coarse crumbs, about 30 seconds. Toss the crumbs with the melted butter, 1/2 cup grated Gruyère, and 1/4 tsp salt; set aside.
3Bring a large pot of water to a rolling boil and add 1 tbsp kosher salt. Add the macaroni and cook until just shy of al dente, about 2 minutes less than the package directions. Drain and set aside.
4While the pasta cooks, melt the stick of butter in a small saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes, until the mixture smells toasty and pulls together into a smooth paste.
5Pour in the warmed milk in a steady stream, whisking constantly to keep the sauce lump-free. Cook for 4 to 5 minutes more, whisking often, until the sauce thickens enough to coat the back of a spoon.
6Take the saucepan off the heat. Stir in the cheddar, the remaining 2 cups of Gruyère, 1/2 tsp salt, the pepper, and the nutmeg, a handful of cheese at a time, until the sauce is completely smooth. Taste and adjust the salt.
7Add the drained pasta to the cheese sauce and fold gently until every piece is coated. If the sauce looks tight, stir in 2 to 4 tablespoons of warm milk.
8Scrape the mixture into the prepared baking dish and spread it into an even layer. Scatter the breadcrumb topping over the surface in a single, generous layer.
9Bake uncovered for 25 to 30 minutes, until the sauce bubbles at the edges and the topping is deep golden brown. Let the dish rest for 10 minutes before serving so the sauce can set.

🔧Equipment

Large pot
Colander
Small saucepan
Whisk
Box grater
Food processor
3-quart baking dish
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 870 kcal🧈Total Fat: 52g💛Saturated Fat: 31g❤️Cholesterol: 150mg🧂Sodium: 780mg🌾Total Carbs: 63g🥦Dietary Fiber: 3g🍬Sugars: 11g🥩Protein: 33g

📝Notes

Tip: Grate the cheese yourself rather than buying pre-shredded bags, which are coated in starch and melt less smoothly. Tip: Warm the milk before adding it to the roux so the sauce thickens faster and less likely to clump. Make ahead: Assemble through the breadcrumb layer, cover, and refrigerate up to 24 hours, then add an extra 10 minutes to the bake time. Nutrition figures will vary with the specific cheeses and milk you use; run the amounts through a nutrition calculator if you need exact values.

Watch Video Of How Classic Baked Mac and Cheese Works

I make this mac and cheese for every family gathering because it feeds a crowd, holds up on a buffet table, and gets requested before I even finish planning the menu. My kids and my pickiest relatives clean their plates every single time. If you need one dependable dish for a holiday, a birthday, or just a Sunday dinner, this is the one I reach for.

❓ Frequently Asked Questions About Baked Mac and Cheese

1. What kind of cheese does Ina Garten use in her mac and cheese?

Her version leans on a combination of Gruyère and extra-sharp cheddar. The Gruyère brings a nutty, melty quality to the sauce, while the sharp cheddar supplies the tang that keeps the dish from tasting flat. Stick with blocks you grate yourself rather than pre-shredded bags, which are coated with starch and can turn grainy when melted.

2. Why does her recipe call for sliced tomatoes on top?

The tomatoes sit over the bread crumb topping and soften slightly in the oven, adding acidity that cuts through the richness of the cheese sauce. They also keep the crumb layer from browning too fast. If tomatoes are out of season, omitting them works fine — the bread crumbs will simply brown a little quicker, so check the dish a few minutes earlier.

3. Can I make it ahead of time?

Yes, and it holds up well. Assemble the dish through the crumb topping, cover, and refrigerate for up to a day. Bring it toward room temperature while the oven preheats, then bake as directed and add five to 10 minutes to the time to account for the cold center. Leftovers keep in the refrigerator for about three days and reheat best with a splash of milk to loosen the sauce.

4. What pasta shape works best?

Elbow macaroni is traditional, but any short, ridged shape works — cavatappi, penne, or fusilli all trap sauce in their grooves. The important step is undercooking the pasta slightly. It finishes cooking in the oven as it absorbs the sauce, so boiling it to full tenderness upfront leads to mushy results.

5. Why is my mac and cheese grainy or oily?

Graininess usually comes from heat. Add the grated cheese off the heat, a handful at a time, and stir until each addition melts before adding more. Keep the sauce below a simmer once the cheese goes in — boiling causes the proteins to tighten and the fat to separate. Sharp, aged cheeses break more easily than young ones, so save a little for the topping instead of stirring all of it into the sauce.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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