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If you love comfort food that feels a little special, you’ll adore this Ina Garten mac and cheese recipe! Inspired by the Barefoot Contessa classic, this baked macaroni features a silky, creamy sauce, two rich cheeses, sliced tomatoes, and a crisp breadcrumb topping. Kids will love it, but it feels elevated too!
Mac and cheese is the best, right?! If your family loves it as much as mine does, you’ll also want to try this copycat Cracker Barrel Mac and Cheese. Or for an appetizer version, make a batch of these Mac and Cheese Bites.
Why you’ll love the Barefoot Contessa mac and cheese recipe!
My kids went through a phase where they preferred boxed mac and cheese to homemade mac and cheese. My husband and I just couldn’t understand it, but luckily as they got older, they came to appreciate the real deal over the powder.
Since then, I’ve made SO many mac and cheese recipes over the years, but this Ina Garten macaroni and cheese recipe has become a family favorite. It’s an elevated twist on classic baked mac and cheese and I know you’ll love it too!
- Complex flavor: Two cheeses (Gruyère + Cheddar) give some “grown‑up mac” appeal.
- Add-ins that make a difference: A baked breadcrumb topping adds texture and slices of tomato add bright acidity to cut through the richness.
- Family‑friendly: Kids will love this creamy, cheesy recipe, but you will too!
- Awesome leftovers: This recipe reheats well, making it a winner for lunches, busy evenings, or potlucks.
For another classic mac recipe, try this Chick-fil-A Macaroni and Cheese recipe too! Or for a recipe for a different Food Network chef, make this Paula Deen Sweet Potato Casserole.
Table of Contents
Ingredients You Need
See recipe card below this post for ingredient quantities and full instructions.
- Elbow pasta – Use elbow macaroni for classic macaroni and cheese. Penne, cavatappi, or any short noodle will also work well.
- Milk – I use whole milk for richness; you could also use 2% milk.
- Butter – Use unsalted butter in this recipe because it calls for a good amount of salt to be added to the sauce.
- All-purpose flour – Flour helps form a roux, or sauce base, for the cheese sauce.
- Cheese – A combination of cheddar and gruyere takes the sauce up a notch.
- Tomatoes – Roma tomatoes are good because they’re firm and don’t get overly soggy when baked.
- Breadcrumbs – Breadcrumbs add a wonderful crunch to the top of the casserole. I like to use homemade fresh bread crumbs in this delicious macaroni and cheese, but panko is a good shortcut.
Variations
Here are a few variation suggestions you can try when you make the famous Barefoot Contessa mac and cheese recipe:
- Substitute different cheeses: If you want to try different flavors, you could swap Parmesan cheese for the Gruyere and Monterey Jack, fontina or mild cheddar for the cheddar.
- Top with crumbled crackers: If you don’t have breadcrumbs, you can top the casserole with crumbled Ritz crackers for a similar effect.
- Add vegetables: Stir in some baby spinach when you mix the pasta with the cheese sauce, or try steamed broccoli.
- Leave off the fresh tomatoes: If you’re more of a traditionalist, you can leave off the tomato slices.
- Add bacon or pancetta: Crisp pancetta or bacon in a skillet, drain, and stir into the mac and cheese before baking for a smoky, savory note.
How to Make Ina Garten Mac and Cheese
- Make the sauce: While the pasta is cooking, whisk together butter and flour to a saucepan over medium heat. Then, whisk in the warm milk and cook until thickened a bit. Remove from heat and whisk in the cheeses, salt, pepper, and nutmeg.
- Stir in the pasta: Add the cooked pasta to the pot of cheese sauce and stir to combine.
- Pour the mixture into the prepared pan: Spread the mac and cheese into a baking dish and lay the sliced tomatoes on top.
- Bake: In a small bowl, melt the remaining butter and stir in the bread crumbs. Sprinkle the mixture over the top of the mac and cheese. Bake the mac and cheese in a 375ºF oven for 30 minutes, until the top is golden brown.
Serving Suggestions
Barefoot Contessa mac and cheese is filling enough to be served as a complete meal on its own. However, if you’re looking to round it out with a little extra protein or need to feed a crowd, pair it with:
- Salad: Serve the mac and cheese with my Fresh Corn Salad, Cucumber Tomato Salad, or Summer Salad.
- Vegetables: A simple vegetable side like Steamed Broccoli or Roasted Broccoli is a great way to add nutrients and fiber to your meal.
- Meat: Or serve it as a side dish for Crock Pot Ham, Crispy Chicken Strips, or Garlic Butter Steak Bites.
How to Store + Reheat
- Refrigerator: Store cooled macaroni and cheese in an airtight container in the fridge for up to 5 days. You can also choose to leave it in the 4-quart baking dish and just wrap it tightly with plastic wrap.
- Freezer: You can also freeze leftovers! Once cooled, transfer leftovers to a freezer-safe container and freeze for up to 3 months. Thaw them in the fridge before reheating.
- To reheat: Warm in the oven at 350ºF, or reheat portions in the microwave at 1-minute intervals until hot.
Frequently Asked Questions
You can substitute Swiss cheese or even Fontina for the gruyere in Ina Garten’s mac and cheese recipe.
Yes! Assemble the dish, wrap it tightly with aluminum foil, and transfer it to the fridge for up to 2 days. Then, bake as usual, adding a few extra minutes as needed until the breadcrumbs are golden and crisp.
The addition of gruyere to the usual cheddar and those sliced tomatoes are what makes Ina Garten mac and cheese a standout!
No, but you will want to stick with a short pasta and not something like spaghetti.
Cavatappi, rigatoni, shells or fusilli all work, just be sure to use the same amount.
More Mac & Cheese Recipes You’ll Love
Side Dishes
Southern Baked Mac and Cheese
Slow Cooker
Crock Pot Macaroni and Cheese
Side Dishes
Creamy Bacon Mac and Cheese
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Ina Garten Mac and Cheese
Equipment
- 9×13 baking dish
- Large pot
- Strainer or colander
- medium sized pot
- Small bowl
- whisk
- Measuring cup
- measuring spoons
Ingredients
- 1 pound elbow pasta
- ½ cup unsalted butter divided
- ½ cup all purpose flour
- 4 cups whole milk warmed
- 4 cups grated Gruyere cheese
- 2 cups grated sharp cheddar cheese
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground nutmeg
- 4 small tomatoes sliced
- 1 ½ cups bread crumbs
Instructions
- Preheat your oven to 375℉. Spray a 9×13 baking dish with cooking spray.
- Bring a large pot of water to a boil and cook the elbow pasta according to the package directions. Strain and set aside.1 pound elbow pasta
- While the pasta is cooking, add 6 tablespoons of butter and flour to a medium sized pot and heat over medium heat. Whisk the melted butter and flour together then whisk in the warm milk. Whisk over the heat for about 1-2 minutes so the mixture gets a little bit thick.½ cup unsalted butter, ½ cup all purpose flour, 4 cups whole milk
- Remove the pot from the stovetop and add both grated cheeses, the salt, pepper and nutmeg. Whisk together so the cheese melts into the hot milk.4 cups grated Gruyere cheese, 2 cups grated sharp cheddar cheese, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon ground nutmeg
- Add the cooked, drained pasta to the pot of cheese sauce and stir.
- Pour the mac and cheese into a 9×13 baking dish and spread it across the pan so it is flat.
- Slice the tomatoes and lay them on top of the mac and cheese, covering the top of the dish.4 small tomatoes
- In a small bowl, melt the remaining 2 tablespoons of butter and then stir in the breadcrumbs. Sprinkle the mix over the top of the mac and cheese.1 ½ cups bread crumbs
- Bake the mac and cheese for 30 minutes. The edges should be bubbling and the topping should be golden brown.
- Scoop and serve while hot!
Video
Notes
- Don’t overcook the pasta: Aim for firm to the bite (al dente). It will finish cooking in the oven.
- Make the cheese sauce ahead of time: Follow the directions as listed in the recipe card below. Then, transfer the sauce to an airtight container, and keep it stored in the fridge for up to 1 day. When you’re ready to bake, prepare the noodles according to the package instructions, combine the ingredients, and place the dish in the oven.
- Grate your own cheese: Store-bought shredded cheese has cellulose added to it, which affects how it melts. You’ll get a creamier, gooeyer melt if you grate your own.
- Let it rest before serving: After baking, let the dish sit for about 5 minutes, which will thicken the sauce a bit.
If you’re looking to add macaroni and cheese recipe to your recipe book that has a little bit of a twist on it, this is a winner! Ina Garten KNOWS food so you can be assured you’re getting a good one!
Love the combination of cheeses in this one. You can’t go wrong with an Ina dish!