Ina Garten Grown Up Mac And Cheese Recipe
Ina Garten Grown Up Mac And Cheese Recipe is pure comfort food magic. This isn't your average mac and cheese.
Equipment
- Large pot
- Colander
- Large saucepan
- Whisk
- 9x13-inch baking dish
- Cutting board and knife
- Measuring cups and spoons
- Mixing bowl
Ingredients
- 1 pound elbow macaroni
- Salt for pasta water
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk warm
- 12 ounces Gruyere cheese grated
- 8 ounces sharp cheddar cheese grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 3 large tomatoes sliced
- 1 1/2 cups fresh breadcrumbs
- 4 tablespoons melted butter
Instructions
- Bring a large pot of salted water to boil.
- Add the macaroni and cook until tender.
- This takes about 8-10 minutes.
- Drain the pasta well in a colander.
- Set it aside while you make the sauce.
- Melt butter in a large saucepan over medium heat.
- Add flour and whisk for 2 minutes.
- This creates a roux for thickness.
- Slowly add warm milk while whisking constantly.
- Keep whisking until the sauce thickens.
- This takes about 5 minutes.
- Remove from heat and add both cheeses.
- Stir until completely melted and smooth.
- Add salt, pepper, and nutmeg. Mix well.
- Pour the cooked macaroni into the cheese sauce.
- Stir everything together until well combined.
- Make sure every pasta piece gets coated.
- Pour this mixture into your greased baking dish.
- Spread it out evenly.
- Arrange tomato slices on top of the mac and cheese.
- They should cover most of the surface.
- Mix breadcrumbs with melted butter in a bowl.
- Sprinkle this mixture over the tomatoes evenly.
- Preheat your oven to 375°F (190°C).
- Bake the mac and cheese for 30-35 minutes.
- The top should be golden and bubbly.
- Let it rest for 10 minutes before serving.
Notes
- Grate your own cheese for better melting.
- Pre-shredded cheese contains anti-caking agents.
- These prevent smooth, creamy sauce.
- Use warm milk to prevent lumps in your sauce.
- Room temperature works too.
- Don't skip the nutmeg in this recipe.
- It adds wonderful depth to the cheese sauce.
- Fresh breadcrumbs work better than dried ones.
- Make them from day-old bread in a food processor.
- Let the dish rest before serving.
- This helps everything set up nicely.
- You can prepare this dish ahead of time.
- Assemble everything and refrigerate before baking.
- Just add 10 extra minutes to baking time.