Macaroni and Cheese from Ina Garten (Barefoot Contessa)
- Ready In:
- kosher salt, to taste
- vegetable oil, if desired
- 1 lb elbow macaroni or 1 lb cavatappi pasta
- 1 quart milk
- 8 tablespoons unsalted butter (divided)
- 1⁄2 cup all-purpose flour
- 12 ounces gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp cheddar cheese, grated
- 1 tablespoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon ground nutmeg
- 3⁄4 lb fresh tomato (4 small)
- 1 1⁄2 cups fresh white breadcrumbs (5 slices, crusts removed)
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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.
MY PRIVATE NOTES
Add a Note
Join The Conversation
Very Good, but could use a little more flavor depth. So I add 1T dry mustard to the flour. ( So does Alton Brown) Plus appx 2T parmesan ( dry stuff is fine or fresh grated) to the cheese mix. Be sure to move pan off the heat first, though I never add oil to the water, even though I know Ina akways does. If you keep an eye on the pot, and stir well to start as well occasionally, it will not boil over if your por is big enough.,W/ enough water. Nor will the noodles stick together.. I personally realky like the addition of tomatoes . But my family does not. So I do what my mom did, and serve stewed tomatoes simmered w/ a little diced green peppers, diced celery & a little diced onion added in. Then serve on the side for her. It is actually very good when topped with some stewed tomatoes done like that at the table. That way everyone can choose. IF I am doing the crumb topping (often I do not) I use panko instead of fresh. But our family likes just more cheese on top to form a crunchy cheese crust. So, I do top the panko with some cheese when I use the topping.
This is a great twist on a classic Mac 'n Cheese recipe...followed directions as close as possible just to see how it would be and it turned out terrific...The guyere cheese is the secret. I <br/>picked a fresh tomato and sliced it for the topping.It gave the dish a slight acidic tang that was a compliment to the almost sweet cheesy dish..A definite keeper !..Thanks<br/> wcjack