What cheese does Ina Garten use in mac and cheese?

The classic recipe uses a combination of Gruyère and sharp cheddar . Gruyère adds a nutty flavor while cheddar provides that classic mac and cheese taste.

What cheese does Ina Garten use in mac and cheese?

The classic recipe uses a combination of Gruyère and sharp cheddar . Gruyère adds a nutty flavor while cheddar provides that classic mac and cheese taste.

Can you substitute Gouda for Gruyère?

Yes. Gouda melts very smoothly and works well as a substitute for Gruyère in mac and cheese.

Can you use almond milk in mac and cheese?

Unsweetened almond milk can work in cheese sauces, although the sauce may be slightly lighter than when using whole milk.

Ina Garten Mac and Cheese - Recipe Diaries

Name: Ina Garten Mac and Cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: Kosher salt; Vegetable oil; 1 pound elbow macaroni or cavatappi; 1 quart milk; 8 tablespoons (1 stick) unsalted butter, divided; 1/2 cup all-purpose flour; 12 ounces Gruyere, grated (4 cups); 8 ounces extra-sharp Cheddar, grated (2 cups); 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground nutmeg; 3/4 pound fresh tomatoes (4 small); 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Description

Ina Garten's famous mac and cheese recipe!

Ingredients

Scale

Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

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Instructions

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.

Notes

The original recipe above is 1/2 of the recipe.

Nutrition

Serving Size: 1