Ina Gartens Mac Cheese With Gruyere Recipes

GROWN UP MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
• 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 the butter in a medium 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 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
• Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

INA GARTEN'S MAC & CHEESE WITH GRUYERE

Steps:

• 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. 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. 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.

MAC AND CHEESE

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.

GRUYèRE MAC AND CHEESE

Steps:

• For the béchamel: Heat the milk, onion, and bay leaf in a small saucepan over medium-low heat until steam wisps start to rise from the milk (this is scalding the milk, the stage just before boiling), then turn the heat to low. Meanwhile, bring water to a rapid boil in a large saucepan; salt the water. Add the macaroni, immediately stir with a wooden spoon to prevent sticking, and cook for 6 minutes, stirring occasionally.
• As the macaroni cooks, prepare the roux: Melt the butter in a medium saucepan over medium heat; then whisk in the flour and cook, stirring, to remove the raw flavor of the flour. Once the mixture is bubbling, turn the heat down to low as it continues to cook, about 5 minutes. Add a pinch of cayenne. Slowly add the scalded milk, whisking vigorously after each addition until sauce is smooth. (Discard the onion and bay leaf.) The sauce will thicken as it heats, so be sure to whisk continuously to avoid burning. When all the milk is incorporated, bring to a simmer again before taking the saucepan off the heat. Drain the cooked pasta thoroughly.
• Whisk the cream into the béchamel and season with salt and pepper. Place the macaroni in a large bowl and add 2 cups of the Gruyère. Pour the béchamel on top and stir well to combine. Season to taste with salt.
• Assemble and bake the macaroni: Preheat oven to 400 degrees F. Pour macaroni into a buttered baking dish and top with the remaining Gruyère, then sprinkle on the panko and Parmesan. Bake until the top is lightly browned and cheese is bubbly, 20-30 minutes.
• Remove macaroni from the oven and set aside. Chop chives and parsley and garnish before serving.

MACARONI AND CHEESE FROM INA GARTEN (BAREFOOT CONTESSA)

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.