Macaroni And Cheese From Ina Garten (Barefoot Conte

Name: Macaroni And Cheese From Ina Garten (Barefoot Contessa)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: kosher salt, to taste; vegetable oil, if desired; 1 lb elbow macaroni or 1 lb cavatappi pasta; 1 quart milk; 8 tablespoons unsalted butter (divided); 1/2 cup all-purpose flour; 12 ounces gruyere cheese, grated (4 cups); 8 ounces extra-sharp cheddar cheese, grated; 1 tablespoon salt; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon ground nutmeg; 3/4 lb fresh tomato (4 small); 1 1/2 cups fresh white breadcrumbs (5 slices, crusts removed)

Servings: persons

kosher salt, to taste
vegetable oil, if desired
1 lb elbow macaroni or 1 lb cavatappi pasta
1 quart milk
8 tablespoons unsalted butter (divided)
1/2 cup all-purpose flour
12 ounces gruyere cheese, grated (4 cups)
8 ounces extra-sharp cheddar cheese, grated
1 tablespoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground nutmeg
3/4 lb fresh tomato (4 small)
1 1/2 cups fresh white breadcrumbs (5 slices, crusts removed)

1
Preheat oven to 375 degrees.
2
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well.
3
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4 qt.) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minutes or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoons salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.
4
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine butter with fresh breaf crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top.

1410

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: kosher salt, to taste, vegetable oil, if desired, 1 lb elbow macaroni or 1 lb cavatappi pasta, 1 quart milk, and more.

Yes, Macaroni And Cheese From Ina Garten (Barefoot Contessa) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Macaroni And Cheese From Ina Garten (Barefoot Contessa)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions