Ina Garten 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.
- Prep Time: 25
- Cook Time: 30
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop + Oven Baking
- Cuisine: American
Ingredients
-
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
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.
In a medium sauté pan, cook pancetta over medium heat for 5–7 minutes until crispy. Drain on paper towels.
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.
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.
Melt the remaining 2 tablespoons butter and toss with breadcrumbs (and parsley, if using). Sprinkle evenly over the top.
Bake uncovered for 25–30 minutes, until the sauce is bubbly and the top is golden brown. Let rest for 5 minutes before serving.