Ina Garten Gives Mac and Cheese an Elegant Twist With Three Cheeses, Bacon and Breadcrumbs

If you ask Ina Garten, mac and cheese isn’t just for kids. And one bite of her grown-up version proves it. In a cozy episode of Barefoot Contessa, Ina brings a sophisticated twist to the ultimate comfort food, loading it up with three different types of cheeses and crispy bacon. “This is such a cozy and comforting dinner for two,” she says, though we’re pretty sure no one would complain if you doubled the recipe. Here’s how to make your own grown-up mac and cheese.

A grown-up twist on mac and cheese

“When it comes to comfort food, I’d say mac and cheese is pretty high on anybody’s list,” says Ina. And while the dish speaks for itself most of the time, Ina’s grown-up version takes it to a new level. Instead of the familiar orange-hued stovetop variety, Ina’s mac and cheese is rich and creamy with a béchamel base, a blend of nutty Gruyère and sharp cheddar and a generous crumble of Roquefort blue cheese that adds just the right tangy kick.

And the add-ins don’t stop there. The dish feels both indulgent and thoughtful, with perfectly crisped bacon folded into the mix and a homemade herbed breadcrumb topping for crunch. It makes for an ideal night in with your favorite person. Ina even uses individual gratin dishes for this dinner-for-two dish. “The best part is that I can make it today and bake it off tomorrow,” she says. Prepping the dish the day before gives the flavors time to meld and frees up your evening.

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Ina’s tips for a better mac and cheese

This tutorial is full of little details that elevate this cheesy bake. Here are three of her best tips:

• Start with hot milk. To keep the béchamel smooth, Ina heats the milk before slowly whisking it into the butter-flour roux. This helps everything come together more easily and creates a velvety base for the sauce.
• Don’t overdo the thickness. Once the sauce coats the back of a spoon, it’s done. “You want it thickened, but not too thick,” says Ina. Letting it go too far can make the sauce gluey.
• Bake your bacon. We’re all used to frying bacon in a pan on the stove. But Ina has a way to keep cleanup to a minimum: cooking it in the oven. “Now, that’s a much better way to do bacon,” she says. “It’s not splattering all over the place.”

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Ina Garten’s grown-up mac and cheese recipe

Ready to make mac and cheese, but better? Here’s Ina’s official recipe that just might taste better than childhood.  

Ingredients:

• 4 oz. thick-sliced bacon
• Vegetable oil
• Kosher salt
• 2 cups cavatappi or macaroni
• 1½ cups milk
• 2 Tbs. unsalted butter
• 2 Tbs. all-purpose flour
• 4 oz. Gruyère, grated
• 3 oz. sharp white Cheddar, grated
• 2 oz. Roquefort or any blue cheese
• ¼ tsp. black pepper
• Pinch nutmeg

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Topping

• 2 slices white bread, crusts removed
• 2 Tbs. fresh basil, chopped 

Directions:

• Total time: 1 hour 10 minutes
• Yield: 2 servings 

1. Preheat the oven to 400° F. Cook the bacon on a lined sheet pan for 15 to 20 minutes, until crisp. Remove and transfer the bacon to a paper towel-lined plate, then finely crumble.
2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to package directions, six to eight minutes. Drain well.
3. In a small saucepan, heat the milk over medium heat until warm (do not boil).
4. In a larger pot, melt the butter and whisk in the flour. Cook over low heat for two minutes, stirring constantly. Then, slowly whisk in the warm milk. Continue stirring until thickened, about five to seven minutes. Remove from heat and stir in the cheeses and nutmeg until melted and smooth. Add the chopped bacon and cooked pasta, stirring gently to coat evenly.
5. Pour the mixture into two individual gratin dishes or a small baking dish.
6. In a food processor, pulse the bread slices and basil leaves into crumbs. Sprinkle on top of the mac and cheese.
7. Bake for 30 to 45 minutes, or until bubbly and golden on top. Let cool slightly before serving.

Storage and reheating notes

Just like Ina says, this grown-up mac and cheese is a dream to make ahead. After assembling, cover tightly and refrigerate for up to 24 hours before baking. Leftovers (if there are any) can be stored in an airtight container and reheated in the oven or microwave until warmed through.