Skip to main content
Classic Baked Macaroni and Cheese
American

Classic Baked Macaroni and Cheese

A rich, creamy baked mac and cheese with a Gruyere and sharp Cheddar bechamel, finished with a buttery breadcrumb topping. Comfort food at its most indulgent.

55 min
Total time
8
Servings
20 min
Prep
35 min
Cook
intermediatedinnervegetarian
Source: Ina Garten (Barefoot Contessa)

Ingredients

8 servings
  • 450 g elbow macaroni
  • 950 ml whole milk
  • 115 g unsalted butter, divided
  • 60 g all-purpose flour
  • 340 g Gruyere cheese, grated
  • 225 g sharp Cheddar cheese, grated
  • 0.5 g ground nutmeg
  • 1 g black pepper, freshly ground
  • 6 g salt
  • 2 ripe tomatoes, thinly sliced
  • 90 g fresh white breadcrumbs

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat oven to 190 C (375 F) and bring a large pot of salted water to a boil.
  2. Step 2.Cook the macaroni 6 to 8 minutes until just al dente, then drain and set aside.
  3. Step 3.Warm the milk in a small saucepan over low heat, but do not let it boil.
  4. Step 4.In a large pot, melt 85 g (6 tbsp) of the butter and whisk in the flour; cook 2 minutes over low heat, stirring constantly.
  5. Step 5.Whisking continuously, pour in the hot milk and cook 1 to 2 minutes until thickened and smooth.
  6. Step 6.Off the heat, stir in the Gruyere, Cheddar, nutmeg, pepper, and salt until the cheese melts into a glossy sauce.
  7. Step 7.Fold the drained macaroni into the sauce and pour into a 3-quart baking dish.
  8. Step 8.Arrange the sliced tomatoes over the top.
  9. Step 9.Melt the remaining 30 g (2 tbsp) butter, toss with the breadcrumbs, and scatter evenly over the surface.
  10. Step 10.Bake 30 to 35 minutes until the sauce bubbles and the top is golden brown. Let rest 5 minutes before serving.

Tried this? (0)

No one has shared a photo yet. Make it and be the first.

Comments (0)

No comments yet. Be the first to share your thoughts.