Ina Garten Grown-Up Mac and Cheese

If you think mac and cheese is just for kids, Ina Garten’s Grown-Up Mac and Cheese will change your mind. This dish takes everything you love about the classic—creamy cheese sauce and tender pasta—and adds a gourmet twist with sharp cheddar, Gruyère, and crispy pancetta. It’s comfort food with a grown-up makeover—perfect for cozy dinners, holiday sides, or elevated weeknight meals.

What Is Ina Garten’s Grown-Up Mac and Cheese?

This version of mac and cheese is all about flavor depth and texture. Ina combines bold cheeses like sharp white cheddar and nutty Gruyère, stirs in crisp pancetta, and bakes it all until bubbly with a crunchy topping. It’s elegant yet hearty—a dish that’s just as welcome at a dinner party as it is on a weeknight table.

Other Ina Garten Recipes

• Barefoot Contessa Truffle Mac and Cheese
• Ina Garten White Chocolate Bark

Reasons to Try Ina Garten’s Grown-Up Mac and Cheese

• Made with bold, flavorful cheeses – Cheddar and Gruyère create richness
• Crisp pancetta adds savory depth – A grown-up twist
• Baked with a crunchy topping – Perfect texture contrast
• Elegant enough for guests – But still family-friendly
• Simple ingredients, elevated result – Ina’s signature touch
• Great for leftovers – Reheats beautifully
• Customizable – Add veggies or change up the cheeses

Ingredients Needed to Make Ina Garten’s Grown-Up Mac and Cheese

• 1 pound elbow macaroni (or cavatappi)
• 4 cups whole milk, warmed
• 8 tablespoons (1 stick) unsalted butter, divided
• ½ cup all-purpose flour
• 12 ounces sharp white cheddar, grated
• 8 ounces Gruyère cheese, grated
• ½ teaspoon ground nutmeg
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 8 ounces pancetta, diced
• 1½ cups fresh white breadcrumbs (or panko)
• 2 tablespoons freshly chopped parsley (optional)

Instructions to Prepare Ina Garten’s Grown-Up Mac and Cheese

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta until just al dente, 1–2 minutes less than package directions. Drain and set aside.

Step 2: Cook the Pancetta

In a medium sauté pan, cook pancetta over medium heat for 5–7 minutes until crispy. Drain on paper towels.

Step 3: Make the Cheese Sauce

In a large saucepan, melt 6 tablespoons of butter over medium heat. Add the flour and whisk for 2 minutes to make a roux.

Gradually whisk in the warmed milk. Cook, whisking constantly, until the sauce thickens and is smooth (about 5 minutes). Remove from heat and stir in cheddar, Gruyère, nutmeg, salt, and pepper until melted and creamy.

Step 4: Combine and Assemble

Preheat oven to 375°F (190°C).
Stir the cooked pasta and pancetta into the cheese sauce. Pour the mixture into a greased 9×13-inch baking dish.

Step 5: Add the Topping

Melt the remaining 2 tablespoons of butter and toss with breadcrumbs (and parsley, if using). Sprinkle evenly over the top.

Step 6: Bake Until Golden

Bake uncovered for 25–30 minutes, until the sauce is bubbly and the top is golden brown. Let rest for 5 minutes before serving.

What to Serve With Grown-Up Mac and Cheese

• Roasted broccoli or Brussels sprouts – Adds a green, earthy balance
• Crisp green salad with vinaigrette – Cuts the richness
• Tomato soup or bisque – A classic pairing
• Grilled steak or chicken – Turns it into a full meal
• Garlic bread or sourdough toast – For soaking up the sauce
• A glass of Chardonnay or Pinot Noir – Elegant wine match
• Apple slices or pear salad – A sweet contrast

Expert Tips for Mastering the Recipe

• Use high-quality cheese – It’s the main flavor
• Cook pasta slightly under – Prevents mushy texture
• Crisp pancetta fully before mixing in – Adds texture
• Warm the milk before adding – Helps avoid lumps in the sauce
• Grate cheese yourself – It melts better than pre-shredded
• Let it rest before serving – Sauce thickens as it cools
• Add truffle oil for a fancy finish – Just a drizzle goes far

Variations of the Recipe

• Swap pancetta for bacon or prosciutto – Any salty cured meat works
• Add cooked spinach or kale – For color and nutrients
• Try different cheeses – Fontina, blue cheese, or even brie
• Use gluten-free pasta and flour – For dietary needs
• Top with crushed Ritz crackers or Parmesan – Extra crunch
• Add roasted garlic to the sauce – Boosts richness
• Make it spicy – Add a pinch of cayenne or chopped jalapeños

How to Store Leftovers

• Refrigerate in an airtight container – Keeps for up to 3 days
• Reheat in oven or microwave – Add a splash of milk before reheating
• Cover with foil if baking again – Keeps it from drying out
• Freeze unbaked for later – Without topping for best results
• Thaw overnight in fridge before baking – Add topping fresh
• Label and date containers – For easy meal planning
• Avoid freezing baked with a topping – It can lose texture

How Do I Reuse Leftover Mac and Cheese?

• Turn into mac and cheese bites – Scoop, chill, bread, and bake or fry
• Make a grilled cheese sandwich – Spread between slices of bread
• Mix into scrambled eggs – For a decadent breakfast
• Serve over roasted vegetables – Adds richness
• Add to a casserole – Stir into rice, beans, or veggies
• Use as a stuffing for peppers or mushrooms – Fun and creative
• Top with an egg and hot sauce – Perfect brunch idea

Nutritional Value (per serving, based on 8 servings)

• Calories: 620
• Protein: 26g
• Fat: 38g
• Carbohydrates: 42g
• Fiber: 2g
• Sodium: 710mg
• Sugar: 4g

FAQs

What cheeses are best for Ina Garten’s grown-up mac and cheese?

A blend of sharp white cheddar and Gruyère is ideal. Cheddar provides a bold, familiar flavor, while Gruyère adds a nutty richness and smooth melt.

Can I make Ina Garten’s mac and cheese ahead of time?

Yes, you can assemble the mac and cheese, cover it tightly, and refrigerate it unbaked for up to 24 hours. Add the breadcrumb topping just before baking.

How do I keep the mac and cheese creamy after baking?

Undercook the pasta slightly, use whole milk and quality cheese, and let it rest for 5 minutes after baking so the sauce thickens naturally without drying out.

What’s a good substitute for pancetta in this recipe?

Crispy bacon or diced prosciutto are excellent alternatives. You can also omit the meat entirely for a vegetarian version.

Final Words

Ina Garten’s Grown-Up Mac and Cheese proves that comfort food doesn’t have to be ordinary. With bold cheeses, crisp pancetta, and a buttery topping, this dish is rich, satisfying, and impressively refined.

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