Baked Macaroni and Cheese
I’ve always wanted to try Ina Garten’s baked macaroni and cheese recipe, and since my kids have been asking for mac & cheese lately, I decided to surprise them with this new version for dinner tonight. The combination of Gruyere and sharp white cheddar cheeses was wonderful together, and I loved the extra flavor and juiciness the tomatoes added. My favorite part was the crisp, buttery breadcrumbs on top–they made this whole dish extra special and delicious. My kids were thrilled with this baked macaroni and cheese, and it paired nicely with the pan-fried pork chops and a tossed salad.
Baked Macaroni and Cheese
Ingredients:
- 8 oz of macaroni, cooked per instructions
- 2 cups of milk, warmed
- 4 tbsp butter, divided
- 3 tbsp flour
- 2 cups Gruyere, grated
- 1 cup sharp white cheddar, grated
- Pinch of freshly grated nutmeg
- Sea salt and freshly cracked pepper, to taste
- 3 slices of French bread, pulsed into crumbs (3/4 cup)
- 2 firm tomatoes, sliced
How to Make Baked Macaroni and Cheese
Preheat the oven to 375 degrees.
Cook the macaroni in a large pot of well-salted, boiling water according to the package instructions until just al dente. Drain.
Make the cheese sauce while the pasta is cooking by heating 2 cups of milk in the microwave for 1 minute (or in a small saucepan over medium heat) until hot but not boiling.
Heat 3 tablespoons of butter in a large saucepan over medium heat until melted. Add the flour and cook, whisking constantly, for 2 minutes.
Slowly add the warm milk to the flour mixture while whisking. Cook, stirring often, for 2 minutes, until thickened and smooth.
Off the heat, add the shredded Gruyere and sharp white cheddar cheese, and nutmeg. Season with sea salt and freshly cracked pepper, to taste. Mix until well combined and creamy. Add the macaroni and stir well. Pour into an 8-inch baking dish.
Make the bread crumbs by placing the French bread in a food processor and pulsing it into crumbs.
Heat the remaining 1 tablespoon of butter in a small skillet over medium-high heat. Add the breadcrumbs, then season with sea salt and freshly cracked pepper to taste. Cook, stirring often, for 2 minutes, until evenly coated with the butter.
Place the sliced tomatoes on top of the macaroni and cheese, then sprinkle the breadcrumbs evenly on top.
Place in the oven and bake for 30-35 minutes, or until the sauce is bubbly and the crumbs are golden brown on top.
Serve immediately. Enjoy.
Equipment
- 9-inch Baking Dish
Ingredients
- 8 oz macaroni cooked per instructions
- 2 cups milk warmed
- 4 tbsp butter divided
- 3 tbsp flour
- 2 cups Gruyere grated
- 1 cup sharp white cheddar grated
- Pinch of freshly grated nutmeg
- Sea salt and freshly cracked pepper to taste
- 3 slices French bread pulsed into crumbs (3/4 cup)
- 2 firm tomatoes sliced
Instructions
- Preheat the oven to 375 degrees.
- Cook the macaroni in a large pot of well-salted, boiling water according to the package instructions until just al dente. Drain.
- Make the cheese sauce while the pasta is cooking by heating 2 cups of milk in the microwave for 1 minute (or in a small saucepan over medium heat) until hot but not boiling.
- Heat 3 tablespoons of butter in a large saucepan over medium heat until melted. Add the flour and cook, whisking constantly, for 2 minutes.
- Slowly add the warm milk to the flour mixture while whisking. Cook, stirring often, for 2 minutes, until thickened and smooth.
- Off the heat, add the shredded Gruyere and sharp white cheddar cheese, and nutmeg. Season with sea salt and freshly cracked pepper, to taste.
- Mix until well combined and creamy. Add the macaroni and stir well.
- Pour into an 8-inch baking dish.
- Make the bread crumbs by placing the French bread in a food processor and pulsing it into crumbs.
- Heat the remaining 1 tablespoon of butter in a small skillet over medium-high heat. Add the breadcrumbs, then season with sea salt and freshly cracked pepper to taste. Cook, stirring often, for 2 minutes, until evenly coated with the butter.
- Place the sliced tomatoes on top of the macaroni and cheese, then sprinkle the breadcrumbs evenly on top.
- Place in the oven and bake for 30-35 minutes, or until the sauce is bubbly and the crumbs are golden brown on top.
- Serve immediately. Enjoy.
Looks delicious Pam and I like the addition of tomatoes to the M&C.
Ah, heaven in a casserole. Looks wonderful.
Haven’t had this ultimate comfort food in ages..yours looks so darn good! Love that golden crisp topping.
One of my favorites. Have a good week Diane
That’s a lot of cheese! I’m sure the tomatoes were terrific in your M&C. What a great way to start cooking for the fall.
How would I make this without the bread crumbs? Sounds and looks delicious!
Tammy,
You can leave them off or use plain panko crumbs instead of bread crumbs.
Pam
i prefer my macaroni baked, but i’ve never added tomatoes–very interesting and definitely worth a try!