Name: Essentials: Ina Garten's Mac & Cheese Recipe
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: Kosher salt; Vegetable oil; 1 pound elbow macaroni or cavatappi; 1 quart milk; 8 tablespoons unsalted butter, divided; 1/2 cup all-purpose flour; 12 ounces Gruyère cheese, grated (about 4 cups); 8 ounces extra-sharp Cheddar, grated (2 cups); 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon nutmeg; 1 1/2 cups fresh white bread crumbs (made from 5 slices white bread, crusts removed)

Essentials: Ina Garten's Mac & Cheese Recipe

I was blown away when my mother served us Ina Garten’s macaroni and cheese: it was somehow much better than any I had ever made.

55 min total 55 min cook 8 1438 cal

Instructions

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1 Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Drizzle oil into the boiling water, add the macaroni, and cook according to package instructions, 6-8 minutes. Drain well.
2 Meantime, heat the milk in a small saucepan, but do not allow it to boil. Melt 6 tablespoons butter in a large (4-quart) pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk. Whisk in the hot milk and cook for a minute or two more, until thickened and smooth. Off heat, stir in the Gruyère, Cheddar, 1 tablespoon salt pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart (9 x 13-inch) baking dish.
3 Melt the remaining 2 tablespoons of butter, toss with the fresh bread crumbs to coat evenly, and sprinkle all over the top of the casserole. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on top.