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Baked Macaroni and Cheese

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main, Sides
Cuisine: American
Servings: 6
Author: Pam - For the Love of Cooking / Original by Ina Garten


  • 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


  • Preheat the oven to 375 degrees.
  • Cook the macaroni in salted boiling water per 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 pulse until bread crumbs.
  • Heat the remaining 1 tablespoon of butter in a small skillet over medium-high heat.
  • Add the bread crumbs then season with sea salt and freshly cracked pepper, to taste.
  • Cook, stirring often, for 2 minutes, until evenly coated with the butter.
  • Finish
    by placing the sliced tomatoes on top of the macaroni and cheese then sprinkle the bread crumbs evenly on top.
  • Place into 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.