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Ina Garten Mac and Cheese with Gruyère

Ina Garten Mac and Cheese with Gruyère recipe
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Mac and cheese is a classic comfort food, but Ina Garten’s version elevates it by using high-quality cheeses and a well-balanced béchamel sauce.

Ingredients

Scale

  • 2 cups elbow macaroni

  • 3 tablespoons unsalted butter

  • 3 tablespoons all-purpose flour

  • 2 cups milk

  • 1 cup heavy cream

  • 1 ½ cups grated Gruyère cheese

  • 1 cup grated cheddar cheese

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ¼ teaspoon nutmeg (optional)

  • ½ cup breadcrumbs (optional topping)

Instructions

  • Cook the pasta: Boil macaroni in salted water until al dente, then drain and set aside.

  • Prepare the roux: In a saucepan, melt butter over medium heat and stir in flour to form a paste.

  • Make the béchamel sauce: Gradually add milk and cream while whisking until smooth and thickened.

  • Add cheese: Stir in Gruyère and cheddar cheese until melted and smooth.

  • Season the sauce: Add salt, pepper, and nutmeg to taste.

  • Combine pasta and sauce: Mix the cooked macaroni with the cheese sauce until well coated.

  • Transfer to baking dish: Pour the mixture into a greased baking dish.

  • Add topping (optional): Sprinkle breadcrumbs on top for a crispy finish.

  • Bake the dish: Bake at 180°C (350°F) for 25–30 minutes until golden and bubbling.

  • Serve warm: Let it rest briefly before serving.

Find it online: https://inagartendishes.com/ina-garten-mac-and-cheese-with-gruyere/