Ina Garten Mac and Cheese

Why You Should Make This

I’ve tried several famous mac and cheese recipes over the years, including versions from Paula Deen's Crockpot Mac and Cheese, Alton Brown Stovetop Mac and Cheese, and Ina Garten's recipe now. While they’re all good in their own way, Ina Garten’s mac and cheese is the one I come back to the most

The combination of sharp cheddar and a melty cheese like Gouda or Gruyère creates a creamy sauce that coats every piece of pasta. Once baked, the top becomes golden and crispy while the inside stays smooth and cheesy.

Ingredients Needed for Ina Garten's Mac and Cheese

Here's what you need to make the famous mac and cheese!

• Salt - Used to season the pasta water and enhance the overall flavor of the mac and cheese.
• Vegetable oil – A small amount added to the pasta water to help prevent the noodles from sticking together.
• Elbow macaroni or cavatappi – Classic pasta shapes that hold the creamy cheese sauce perfectly in every bite.
• Milk – The base of the creamy béchamel sauce that makes this mac and cheese rich and smooth.
• Unsalted butter, divided – Used to create the roux for the cheese sauce and to add richness to the breadcrumb topping.
• All-purpose flour – Combined with butter to form a roux, which thickens the cheese sauce.
• Gruyere, grated (4 cups) – A nutty, melty cheese that gives the mac and cheese deep flavor and incredible creaminess.
• Cheddar, grated (2 cups) – Adds bold cheddar flavor and pairs perfectly with the Gruyere.
• Ground black pepper – Adds a subtle warmth and balances the richness of the cheese sauce.
• Ground nutmeg – A classic addition to béchamel that enhances the overall flavor without overpowering the dish.
• Fresh tomatoes (4 small) – Sliced and layered on top to add brightness and balance to the rich mac and cheese.

Optional topping: sliced tomatoes

How to Make Ina Garten's Mac and Cheese

Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente according to the package instructions. Drain and set aside.

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 to 2 minutes, whisking constantly. This forms the base of the cheese sauce.

Slowly whisk in the milk and continue stirring until the sauce thickens. Season with salt, pepper, and nutmeg.

Remove the pan from the heat and stir in the shredded cheeses until melted and smooth

Add the cooked pasta to the cheese sauce and stir until the noodles are evenly coated. Mix the breadcrumbs with melted butter.

Transfer the mac and cheese to a baking dish, sprinkle with the breadcrumb mixture, and bake at 375°F for about 25 minutes until bubbly and golden on top.

Let the mac and cheese rest for about 5–10 minutes before serving so the sauce thickens slightly.

Do You Need to Add Oil to Pasta Water?

Some recipes suggest adding oil to pasta water, but it isn’t necessary.

Oil floats on top of the water and doesn’t mix with it, so it doesn’t really prevent pasta from sticking together. The best way to keep pasta from sticking is simply to stir it during the first minute of cooking.

In fact, oil can sometimes coat the pasta when drained, which makes it harder for sauces to cling to the noodles.

For mac and cheese, the most important step is cooking the pasta in well-salted water and not overcooking it.

How Many Cups Is ½ Pound of Elbow Macaroni?

If you don’t have a kitchen scale, measuring pasta by cups can help.

For elbow macaroni:

• 1 pound dry pasta ≈ 4 cups
• ½ pound dry pasta ≈ 2 cups
• 1 cup dry pasta ≈ ¼ pound

Once cooked, pasta roughly doubles in volume, so 2 cups of dry elbow macaroni will give you about 4 cups of cooked pasta.