Trying out recipes to pass on to you.

mac n cheese for….50?

Posted: September 10th, 2009 | Author: leah | Filed under: Uncategorized | 4 Comments »


I’m a recipe girl, so I hit up my favorite foodie web sites when I have a hankering for something new. I stumbled upon this Ina Garten adult looking mac n cheese recipe and decided to give it a try. It had PAGES of positive reviews and it was miles away from the blue box we so often use at our house.

The cheese is a bit pricey but so worth it! This is creamy perfection with a crunchy top. I left off the tomatoes which weren’t missed. This is the second “homemade” mac n cheese I’ve tried (the other was Martha’s famous recipe) but this one is the one I’ll go back to again. May try new cheeses or add bacon or pancetta, maybe sauteed onion or shallot to the batch (we sprinkled bacon on top of half the pan).

Warning! It makes a TON. The hubs and I ate on it for three days before giving up and only dented half the pan. Take this to a pot luck, introduce it at a family holiday or half it for a smaller group.


  • 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)


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. (I used a 13×9 cake pan)

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.

4 Comments on “mac n cheese for….50?”

  1. 1 Natalie said at 7:34 pm on September 10th, 2009:

    Wow, that looks good! I’ve never thought to use gruyere with the cheddar, but it sounds delicious. Since we all love leftovers, I think my family of three would be able to polish the gigantic pan of mac & cheese off with no trouble…I should be ashamed…

  2. 2 Johanna said at 10:06 pm on September 10th, 2009:

    This looks fantastic. I love using gruyere in mac & cheese — it reminds me of something I said to a boy who scoffed at it once while working the till at Trader Joe’s:
    “Mac & Cheese is what happens when your fondue pot and your pasta pot fall in love”

    It’s true.
    Also, I’m throwing pumpkin in mine for the Cheese Experiment. I’ll be in touch. :)

  3. 3 Adi said at 9:32 am on September 14th, 2009:

    I’ve made this one!! It’s FANTASTIC. I make my own bread crumbs more chunks than crumbs, though ;) And I definitely use the tomatoes, as cheese and tomato is one of my favorite combinations. But yours has SUCH a nice brown on the top–it’s beautiful!

  4. 4 Mary said at 12:59 pm on September 18th, 2009:

    This sounds fantastic, Leah. I’m a huge fan of mac and cheese. I will definitely try this for my next family gathering!

Leave a Reply