This delicious Barefoot Contessa Mac and Cheese is the ultimate comfort food! It’s creamy, cheesy, and super easy to make, perfect for a quick weeknight dinner. You can use common ingredients like elbow macaroni and sharp Cheddar, making it a flexible, crowd-pleasing dish everyone will love!
Ingredients Needed
- 1 pound elbow macaroni (or cavatappi)
- Kosher salt, for boiling water and seasoning
- 1 tablespoon vegetable oil
- 1 quart (4 cups) milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyère cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar cheese, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound (about 4 small) fresh tomatoes, sliced
- 1-1/2 cups fresh white bread crumbs (about 5 slices, crusts removed)
How To Make Mac And Cheese
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Macaroni: Drizzle vegetable oil into a large pot of boiling salted water. Add the macaroni and cook according to the package directions (about 6 to 8 minutes). Drain well.
- Heat the Milk: In a small saucepan, heat 1 quart of milk over medium heat until it’s hot, but not boiling.
- Make the Cheese Sauce: In a large pot, melt 6 tablespoons of butter over low heat. Add 1/2 cup of all-purpose flour and cook for 2 minutes, stirring constantly. Gradually add the hot milk while whisking, and cook for 1 to 2 minutes more, until the mixture thickens and becomes smooth.
- Add the Cheeses & Seasoning: Remove the pot from heat and stir in the Gruyère cheese, Cheddar cheese, 1 tablespoon of salt, black pepper, and nutmeg. Stir until the cheeses melt and the sauce is smooth.
- Combine with Macaroni: Add the drained macaroni to the cheese sauce and stir well to combine.
- Prepare for Baking: Transfer the macaroni and cheese mixture into a 3-quart baking dish. Top with sliced tomatoes, arranging them evenly over the surface.
- Top with Breadcrumbs: In a small bowl, melt the remaining 2 tablespoons of butter. Combine the butter with the fresh bread crumbs, then sprinkle the mixture over the tomatoes.
- Bake: Place the dish in the oven and bake for 30 to 35 minutes, or until the sauce is bubbly and the top is golden brown.
Recipe Tips
- Don’t Overcook the Macaroni: Be sure to cook the macaroni for the recommended time on the package (6 to 8 minutes). Overcooking it can make the macaroni too soft and mushy in the final dish.
- Grate the Cheese Fresh: Freshly grated cheese melts better than pre-shredded cheese. Grating it yourself will give you a creamier sauce.
- Use Hot Milk: Make sure the milk is hot when you add it to the butter and flour mixture. This helps the sauce thicken faster and prevents lumps.
- Top with Fresh Bread Crumbs: Fresh breadcrumbs will give the top a nice, crispy texture. Avoid using store-bought dry breadcrumbs, as they can be too crunchy and dry.
- Bake Until Golden: Let the mac and cheese bake until the top is golden brown and bubbly. This adds flavor and texture to the dish.
How To Store Leftovers
- Refrigerate: Store leftover mac and cheese in an airtight container. Store in the fridge for up to 3 days.
- Freeze: Store leftover mac and cheese in an airtight container or freezer-safe bag for up to 2 months.
- Reheating: To reheat leftovers, simply place leftover mac and cheese in an oven-safe dish, cover with foil, and bake at 350°F for 20-25 minutes, or until heated through. You can add a little milk to keep it creamy while reheating.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup)
- Calories: 500
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 1,441mg
- Total Carbohydrate: 49g
- Dietary Fiber: 2g
- Sugars: 0g
- Protein: 21g
- Calcium: 40mg
- Iron: 6mg
- Potassium: 0mg
Try More Recipes:
Barefoot Contessa Mac And Cheese
Description
This delicious Barefoot Contessa Mac and Cheese is the ultimate comfort food! It’s creamy, cheesy, and super easy to make, perfect for a quick weeknight dinner. You can use common ingredients like elbow macaroni and sharp Cheddar, making it a flexible, crowd-pleasing dish everyone will love!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Macaroni: Drizzle vegetable oil into a large pot of boiling salted water. Add the macaroni and cook according to the package directions (about 6 to 8 minutes). Drain well.
- Heat the Milk: In a small saucepan, heat 1 quart of milk over medium heat until it’s hot, but not boiling.
- Make the Cheese Sauce: In a large pot, melt 6 tablespoons of butter over low heat. Add 1/2 cup of all-purpose flour and cook for 2 minutes, stirring constantly. Gradually add the hot milk while whisking, and cook for 1 to 2 minutes more, until the mixture thickens and becomes smooth.
- Add the Cheeses & Seasoning: Remove the pot from heat and stir in the Gruyère cheese, Cheddar cheese, 1 tablespoon of salt, black pepper, and nutmeg. Stir until the cheeses melt and the sauce is smooth.
- Combine with Macaroni: Add the drained macaroni to the cheese sauce and stir well to combine.
- Prepare for Baking: Transfer the macaroni and cheese mixture into a 3-quart baking dish. Top with sliced tomatoes, arranging them evenly over the surface.
- Top with Breadcrumbs: In a small bowl, melt the remaining 2 tablespoons of butter. Combine the butter with the fresh bread crumbs, then sprinkle the mixture over the tomatoes.
- Bake: Place the dish in the oven and bake for 30 to 35 minutes, or until the sauce is bubbly and the top is golden brown.
Notes
- Don’t Overcook the Macaroni: Be sure to cook the macaroni for the recommended time on the package (6 to 8 minutes). Overcooking it can make the macaroni too soft and mushy in the final dish.
- Grate the Cheese Fresh: Freshly grated cheese melts better than pre-shredded cheese. Grating it yourself will give you a creamier sauce.
- Use Hot Milk: Make sure the milk is hot when you add it to the butter and flour mixture. This helps the sauce thicken faster and prevents lumps.
- Top with Fresh Bread Crumbs: Fresh breadcrumbs will give the top a nice, crispy texture. Avoid using store-bought dry breadcrumbs, as they can be too crunchy and dry.
- Bake Until Golden: Let the mac and cheese bake until the top is golden brown and bubbly. This adds flavor and texture to the dish.
Barefoot Contessa Mac And Cheese