Macaroni and Cheese from Ina Garten (Barefoot Contessa)

READY IN: 50mins
Recipe by KathyP53

One of my favorite comfort foods made by Ina with cheddar and gruyere cheese and topped with fresh tomatoes.

Top Review by DebS #2

Oh boy what joy! Comfort food like this is just plain decadent! I could not find Gruyere cheese at our store so I used the grated package mix of Swiss and Gruyere and a 2 cup package of extra sharp Cheddar. The nutmeg in this is the perfect touch. I served it with Recipe #82425 for the supreme mac and cheese and tomato soup combo.

Ingredients Nutrition

Directions

  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.

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