MAC AND CHEESE
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
MACARONI AND CHEESE FROM INA GARTEN (BAREFOOT CONTESSA)
One of my favorite comfort foods made by Ina with cheddar and gruyere cheese and topped with fresh tomatoes.
Provided by KathyP53
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
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
Raise the volume with Ina Garten's creamy Mac and Cheese recipe, made with Gruy�re, fresh tomatoes and nutmeg for warmth, from Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories side-dish
Yield 6 to 8 servings
Number Of Ingredients 12
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.
MAC AND CHEESE AND TOMATOES COPYCAT IS BY BAREFOOT CONTESSA
Oh My!! This was so good. We watched Ina make it on Barefoot Contessa and decided to try it. I used 1% milk and that was fine. This is what mac and cheese is suppose to taste like. It's a perfect comfort food. Loved it. It is great for both kids and adults. I actually make it in individual ramekins for a party. Adults are more apt to eat it this way -- especially when there are kids around.
Provided by CHEF GRPA
Categories Macaroni And Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375*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.
- My Note: 7-2013 I made this tonight, instead of bread crumbs, I used panko. I was so surprise many people omitted the tomatoes, I did use tomatoes (one small. It turn out not that cheesy, my kids enjoy. Next time I would under cook the pasta, so that they don't get mushy when baked in the oven. Will definitely be making this recipe again.
Nutrition Facts : Calories 989.9, Fat 54.1, SaturatedFat 32.6, Cholesterol 166.1, Sodium 574.1, Carbohydrate 81.1, Fiber 3.8, Sugar 4.5, Protein 44.3
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