Best Macaroni And Cheese From Ina Garten Barefoot Contessa Recipes

Lobster Mac and Cheese image

Provided by Ina Garten

Categories main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Steps:

Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta 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. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still 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, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
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.

Macaroni and Cheese from Ina Garten (Barefoot Contessa) image

Provided by KathyP53

Categories Cheese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

kosher salt, to taste
vegetable oil, if desired
1 lb elbow macaroni or 1 lb cavatappi pasta
1 quart milk
8 tablespoons unsalted butter (divided)
1/2 cup all-purpose flour
12 ounces gruyere cheese, grated (4 cups)
8 ounces extra-sharp cheddar cheese, grated
1 tablespoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground nutmeg
3/4 lb fresh tomato (4 small)
1 1/2 cups fresh white breadcrumbs (5 slices, crusts removed)

Steps:

Preheat oven to 375 degrees.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6-8 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 qt.) 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 minutes or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoons 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 butter with fresh breaf crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top.

Mac and Cheese image

Provided by Ina Garten

Categories side-dish

Yield 6 to 8 servings

Number Of Ingredients 12

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)

Steps:

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.