Macaroni and Cheese from Ina Garten Barefoot Contessa
Indulge in the ultimate comfort food with Ina Garten's Barefoot Contessa Macaroni and Cheese—a luxurious twist on a beloved classic. This recipe combines tender elbow macaroni with a rich, velvety cheese sauce made from Gruyère and extra-sharp Cheddar, delivering an irresistible depth of flavor. Enhanced with a creamy roux, a hint of nutmeg, and a crispy golden breadcrumb topping, this dish strikes the perfect balance between decadence and homestyle charm. Ready in under an hour and baked to bubbly perfection, it’s an elegant yet approachable option for weeknight dinners or holiday feasts. Serve it hot and watch this timeless favorite become the star of the table!
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Recipe Information
Ingredients
- 450 grams Elbow macaroni
- 60 grams Unsalted butter
- 60 grams All-purpose flour
- 1 liters Whole milk
- 240 ml Heavy cream
- 240 grams Gruyère cheese (grated)
- 240 grams Extra-sharp Cheddar cheese (grated)
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Ground nutmeg
- 120 grams Fresh breadcrumbs
- 30 grams Unsalted butter (melted)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt 60 grams of unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for about 2 minutes, creating a smooth roux.
Gradually pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook the mixture for 5–7 minutes until it thickens and coats the back of a spoon.
Turn off the heat and stir in the Gruyère cheese, Cheddar cheese, salt, black pepper, and ground nutmeg until the cheese is fully melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce and mix well to coat all the pasta evenly.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs with 30 grams of melted butter. Sprinkle the buttered breadcrumbs evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the dish cool for 5–10 minutes before serving. Enjoy your homemade comfort food!
Nutrition Facts
Calories |
6403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.2 g | 452% | |
| Saturated Fat | 205.3 g | 1026% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1059 mg | 353% | |
| Sodium | 6868 mg | 299% | |
| Total Carbohydrate | 534.1 g | 194% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 72.5 g | ||
| Protein | 244.0 g | 488% | |
| Vitamin D | 13.8 mcg | 69% | |
| Calcium | 5145 mg | 396% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2158 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
