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Ina Garten Make-Ahead Mac and Cheese Recipe

Ina Garten Make-Ahead Mac and Cheese
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Ina Garten’s Make-Ahead Mac and Cheese is a baked pasta dish prepared with a silky cheese sauce, tender macaroni, and a crunchy breadcrumb topping. The entire casserole can be assembled ahead of time, refrigerated, and baked later without losing its creamy texture. It’s classic comfort food with Ina’s signature touch of elegance and ease.

Ingredients

Scale

  • 1 pound elbow macaroni

  • 4 cups whole milk

  • 8 tablespoons (1 stick) unsalted butter

  • ½ cup all-purpose flour

  • 4 cups grated sharp cheddar cheese

  • 2 cups grated Gruyère cheese

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon ground nutmeg

  • 1 ½ cups fresh breadcrumbs

  • 2 tablespoons butter (melted, for topping)

Instructions

Step 1 – Cook the macaroni

Boil the pasta in salted water until just al dente. Drain and set aside without rinsing.

Step 2 – Warm the milk

Heat the milk in a saucepan until warm but not boiling. This helps create a smoother sauce.

Step 3 – Make the roux

In a large pot, melt butter and whisk in the flour. Cook for 1–2 minutes to remove the raw flour taste.

Step 4 – Create the cheese sauce

Gradually whisk in the warm milk and cook until thickened. Stir in cheddar, Gruyère, salt, pepper, and nutmeg until melted and creamy.

Step 5 – Combine pasta and sauce

Add the cooked macaroni to the cheese sauce and mix gently until fully coated.

Step 6 – Assemble the dish

Transfer the mixture to a buttered baking dish. Mix breadcrumbs with melted butter and sprinkle over the top.

Step 7 – Refrigerate (make-ahead step)

Cover tightly with foil and refrigerate for up to 24–36 hours before baking.

Step 8 – Bake

Preheat your oven to 350°F (175°C). Bake uncovered for 30–35 minutes until bubbly and golden on top.

Step 9 – Serve hot

Let it rest for 5 minutes before serving warm and cheesy.

Find it online: https://inagartencooks.com/ina-garten-make-ahead-mac-and-cheese-recipe/