| Level: | Easy |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Yield: | 6 to 8 servings |
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)
Instructions
- Preheat the oven to 375 degrees F.
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 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-quart) 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 minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon 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 them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 953 |
| Total Fat | 55 g |
| Saturated Fat | 29 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 42 g |
| Cholesterol | 148 mg |
| Sodium | 895 mg |
| Serving Size | 1 of 8 servings |
| Calories | 953 |
| Total Fat | 55 g |
| Saturated Fat | 29 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 42 g |
| Cholesterol | 148 mg |
| Sodium | 895 mg |
Reviews
Best Mac and cheese ever. Made it for my grandson’s birthday. Everyone raved about it.
This is my hubby’s favorite mac and cheese. I made it once without the tomatoes and bread crumbs, and I got a thumbs down. We eat this at least once a month. Enjoy!
Has anyone prepared this a day ahead of cooking and how did that work out?
My family loves this recipe!
My family loves this recipe!
I made this with a crock pot ham. It was DELICIOUS and complemented the taste of the ham. I made the recipe just as written and I wouldn’t change it in any way. I look forward to making it again and will make it as soon as I can!
Underwhelmed. This is an easy recipe to make. But I found it too buttery and too cheesy. I must admit, I never thought I would say that or type that sentence because I am one to never turn down cheese. It was very rich, and I could only have a small serving. My husband also didn’t like it. So, unfortunately, we will not be making this again.
First time I made this it was perfect. She didn’t specify what kind of milk so I used whole milk. I made it again last week and the béchamel sauce never set. Then when I tried to add the cheese it just balled up and never really melted into the sauce. It was horrible and an expensive mistake. All that cheese and milk is expensive. Any ideas why it came out horrible? What type of milk should I use?
Excellent Mac and cheese. I didn’t have enough gruyère, so I used what I had on hand – all my gruyère, about 1/2 cup, another 1/2 cup gouda, a little parmesan. The rest of the cheese was an excellent sharp, but salty cheddar. I split the recipe into 2 separate dishes. In one half of the mixture I decided to go for a little Tuna Mac nostalgia. I added a can of drained Italian tuna in oil and a cup of frozen peas. I meant to cut the salt but forgot, I put the entire 1 Tbsp in. The mixture seemed way too salty. I was doubting Ina Garten’s recipe for a minute there, but after baking, both dishes were perfect, as usual with her recipes. Everyone loved both versions.
It was good. Everyone liked it.
Sliced tomatoes in baked Mac and cheese? How disgusting is that!
So good!!! Good for a party of 10-12 people as one of the sides. Used ritz crackers instead of the white bread. I didn’t use the tomatoes this time around. Highly recommend! Was a big hit!
Although I don’t always follow the recipe, it’s always a great dish. I will change up the cheeses, as I love sharp cheeses and I add blue cheese always. Never fail recipe.