Sharon BrownBefore diving into the creamy goodness of Barefoot Contessa Mac and Cheese, let’s talk about what you can pair it with. This dish is versatile enough to fit in with many meals. Here are a few ideas:
The smoky flavors of grilled chicken pair perfectly. The protein complements the richness of the mac and cheese.
Some seasonally roasted veggies, like Brussels sprouts or sweet potatoes, can add color and nutrition to your plate.
A simple arugula salad with a lemon vinaigrette can add a refreshing crunch to balance the richness of the dish.
Let’s face it—garlic bread could make anything better. It’s a comforting choice that completes a homey meal.
Growing up, mac and cheese was a staple in my household. It brings back memories of comforting family dinners and after-school snacks. Recently, I came across the Barefoot Contessa version, which claims to raise mac and cheese to a new level.
The combination of quality cheeses and a creamy béchamel sauce caught my attention. I had to try it! Spoiler alert: I was blown away. Taste-wise, it was like a warm hug on a plate. By sharing my take on this recipe and its captivating character, I hope to inspire you to whip up a batch for yourself.
What is Barefoot Contessa Mac and Cheese?
Barefoot Contessa Mac and Cheese is Ina Garten’s interpretation of the classic mac and cheese. It is not your run-of-the-mill malaise of boxed pasta and processed cheese. Instead, it elevates comfort food with the addition of Gruyère and extra-sharp Cheddar cheeses.
This creamy, homemade dish speaks of culinary sophistication while holding on to its comforting roots. Your palate will find joy in each bite, and it has a way of making everyday feel like a celebration.
What Does It Taste Like?
Imagine taking a bite of this mac and cheese. The first thing that hits you is the creaminess of the sauce, enriched by the Gruyère and Cheddar. Then there’s a subtle hint of nutmeg mingling with the cheese flavors, creating a delightful warmth.
The fresh tomatoes add a juicy burst that balances the richness. Altogether, it’s a mouthwatering experience that lingers on your taste buds.
Why This Recipe Works
Quality Ingredients: The choice of cheeses—Gruyère and extra-sharp Cheddar—makes a notable difference. Gruyère delivers a nutty flavor, while Cheddar adds that classic sharpness that comforts us. Pair this with high-quality butter and milk, and you have a foundation that sings.
Homemade Feel: Many versions use processed ingredients. Not here! This recipe focuses on building flavors from scratch. The béchamel sauce acts as a luxurious base that holds everything together.
Balanced Texture: One bite offers a perfect mix of creaminess and crunch. With the crispy topping of breadcrumbs on your first scoop, each bite unfolds differently. Its mix of textures makes it enjoyable from the first to the last bite.
Elevated Flavors: Subtle additions like Dijon mustard and smoked paprika take this dish to new heights. They bring forth warmth, tang, and depth.
Ingredients for Barefoot Contessa Mac and Cheese
To make this delectable dish, you will need:
- 1 pound elbow macaroni or cavatappi pasta
- 1 quart whole milk, warmed
- 8 tablespoons (1 stick) unsalted butter, divided into portions
- ½ cup all-purpose flour
- 12 ounces Gruyère cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar cheese, grated (2 cups)
- 1 ½ cups fresh white bread crumbs (from 5 slices of bread, crusts removed)
- ¾ pound fresh tomatoes (about 4 small), thinly sliced
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon ground nutmeg (optional, for subtle warmth)
- Kosher salt, for seasoning and cooking the pasta
- Vegetable oil for greasing the pot
- 1 tablespoon Dijon mustard (optional, for a touch of tanginess)
- 2 teaspoons smoked paprika (optional, hinting of smokiness)
Step-by-Step Instructions
Step 1: Prepare the Pasta
Start by bringing a large pot of water to a boil. Salt it generously until it resembles the sea. Add the macaroni and cook until al dente. This usually takes about 6-8 minutes. Drain and set aside but do not rinse. Rinsing washes away some of that starchy goodness, which helps the cheese sauce cling better.
Step 2: Make the Cheese Sauce
In a large saucepan over medium heat, melt 6 tablespoons of butter. Once it’s melted, add the flour, stirring continuously to create a roux. You want this to cook for about 2 minutes—just long enough for the raw flour taste to disappear. Slowly add in the warmed milk, continuing to stir. Cook for about 5 minutes or until the mixture thickens. It should coat the back of a spoon.
Step 3: Add the Cheeses
Remove the sauce from the heat. Stir in the Gruyère and Cheddar until melted. This is where the magic happens. The aromas filling your kitchen will have you chomping at the bit.
Step 4: Combine Pasta and Sauce
Now, add the cooked pasta into the cheese sauce. Stir until the pasta is well coated. Feel free to add that optional Dijon mustard for some zing and nutmeg for warmth. Season the mixture with salt and pepper to taste.
Step 5: Assemble for Baking
Pour the macaroni and cheese into a greased 3-quart baking dish. Arrange the sliced tomatoes over the top, then sprinkle the remaining cheese and breadcrumbs. For a golden crust, drizzle the last 2 tablespoons of melted butter over the top.
Step 6: Bake
Preheat your oven to 375°F (190°C). Place the dish in the oven and bake for about 30-35 minutes or until the top is golden brown and bubbling.
Notes
- Pasta Choice: While elbow macaroni is classic, cavatappi works wonders too. Its spirals trap sauce beautifully.
- Cheese Variations: Feel free to mix cheeses. Fontina or Monterey Jack can create a delightful blend.
- Make Ahead: This dish holds up well. You can prep it a day in advance and just pop it in the oven when you’re ready to serve.
- Breadcrumbs: Panko breadcrumbs offer more crunch. Mix in some herbs or garlic powder for flavor.
- Don’t Rush: Take your time when making the béchamel sauce. A proper preparation yields a creamy texture.
How to Store the Leftovers
Once you’ve indulged (and let’s be honest, you probably will), store leftovers in an airtight container in the refrigerator for up to four days.
To reheat, pop it in a 350°F oven for about 20 minutes or until it’s heated through. You can also microwave servings, but may lose some of that delightful crust.
Sides for Barefoot Contessa Mac and Cheese
Here are some delightful sides to complete your meal:
Simple Green Salad: Whip up a salad using mixed greens, assorted veggies, and a light vinaigrette. Crisp lettuce cuts through the richness.
Garlicky Spinach: Sautéed spinach with garlic offers a fresh burst and a pop of color. It’s quick and complements the dish quite well.
Steamed Broccoli: This classic side doesn’t just look great on the plate—it adds a nutritious touch, too. A squeeze of lemon on top brightens the whole meal.
Grilled Asparagus: A wonderful addition to the plate. Its charred flavor and crunch contrast beautifully with the creamy mac and cheese.
Alternative Ingredient Choices
Cheese Options: If Gruyère isn’t available, Emmental or even a mild gouda can work well without losing that creamy flavor.
Milk Variations: Almond or oat milk can substitute for whole milk if you’re looking for lactose-free options. Consider thickening agents like cornstarch to help with consistency.
Pasta Substitutes: Gluten-free noodles are widely available now. Just follow the package instructions for the best results.
Fresh Tomato Substitutes: Canned diced tomatoes can step in when fresh tomatoes aren’t in season. They can add a different texture but will still taste great!
Barefoot Contessa Mac And Cheese Recipe
Equipment
- Oven
Ingredients
- 1 pound elbow macaroni or cavatappi pasta
- 1 quart whole milk warmed
- 8 tablespoons 1 stick unsalted butter, divided into portions
- ½ cup all-purpose flour
- 12 ounces Gruyère cheese grated (4 cups)
- 8 ounces extra-sharp Cheddar cheese grated (2 cups)
- 1 ½ cups fresh white bread crumbs from 5 slices of bread, crusts removed
- ¾ pound fresh tomatoes about 4 small, thinly sliced
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon ground nutmeg optional, for a subtle warmth
- Kosher salt for seasoning and cooking the pasta
- Vegetable oil for greasing the pot
- 1 tablespoon Dijon mustard optional, for a touch of tanginess
- 2 teaspoons smoked paprika optional, for a hint of smokiness
Instructions
- Start by bringing a large pot of water to a boil. Salt it generously until it resembles the sea. Add the macaroni and cook until al dente. This usually takes about 6-8 minutes. Drain and set aside but do not rinse. Rinsing washes away some of that starchy goodness, which helps the cheese sauce cling better.
- In a large saucepan over medium heat, melt 6 tablespoons of butter. Once it’s melted, add the flour, stirring continuously to create a roux. You want this to cook for about 2 minutes—just long enough for the raw flour taste to disappear. Slowly add in the warmed milk, continuing to stir. Cook for about 5 minutes or until the mixture thickens. It should coat the back of a spoon.
- Remove the sauce from the heat. Stir in the Gruyère and Cheddar until melted. This is where the magic happens. The aromas filling your kitchen will have you chomping at the bit.
- Now, add the cooked pasta into the cheese sauce. Stir until the pasta is well coated. Feel free to add that optional Dijon mustard for some zing and nutmeg for warmth. Season the mixture with salt and pepper to taste.
- Pour the macaroni and cheese into a greased 3-quart baking dish. Arrange the sliced tomatoes over the top, then sprinkle the remaining cheese and breadcrumbs. For a golden crust, drizzle the last 2 tablespoons of melted butter over the top.
- Preheat your oven to 375°F (190°C). Place the dish in the oven and bake for about 30-35 minutes or until the top is golden brown and bubbling.
Notes
- Pasta Choice: While elbow macaroni is classic, cavatappi works wonders too. Its spirals trap sauce beautifully.
- Cheese Variations: Feel free to mix cheeses. Fontina or Monterey Jack can create a delightful blend.
- Make Ahead: This dish holds up well. You can prep it a day in advance and just pop it in the oven when you’re ready to serve.
- Breadcrumbs: Panko breadcrumbs offer more crunch. Mix in some herbs or garlic powder for flavor.
- Don’t Rush: Take your time when making the béchamel sauce. A proper preparation yields a creamy texture.
Nutrition
Frequently Asked Questions
Conclusion
Barefoot Contessa Mac and Cheese is a game-changer. This recipe stands out in a world filled with quick dinners. It’s not just a meal; it’s an experience. As you sit down with loved ones, watching them enjoy every bite, the effort you put into this dish pays off tenfold.
Gathering around the table doesn’t have to be complex, and with this creamy dish, you’re sure to create lasting memories. Give it a try; your taste buds will applaud, and so will your hungry diners. Bon appétit!
