I made Ina Garten’s ‘grown-up’ mac and cheese. It’s an easy Thanksgiving side dish that everyone will love.
As the holiday season approaches, many are on the lookout for delicious and comforting dishes to share with family and friends. One standout recipe that has caught the attention of food enthusiasts is Ina Garten’s “grown-up” mac and cheese, which promises to elevate the classic comfort food to new heights. This recipe combines a rich blend of cheeses—Gruyère, extra-sharp cheddar, and blue cheese—alongside crispy bacon and crunchy breadcrumbs, making it an ideal side dish for Thanksgiving or any festive gathering. The creamy, cheesy texture, complemented by the savory notes of bacon and the aromatic touch of fresh basil, creates a dish that is both indulgent and sophisticated.
In her recipe, Garten emphasizes the importance of using quality ingredients and proper techniques to achieve the perfect mac and cheese. The dish starts with cooking elbow macaroni or cavatappi, which holds the cheesy sauce beautifully. The preparation process involves creating a roux with butter and flour, gradually adding warmed milk to form a smooth sauce, and then incorporating the cheeses along with seasonings like nutmeg and black pepper. The addition of bacon, which is baked until crispy, adds a smoky flavor that balances the richness of the cheeses. Once assembled, the mac and cheese is topped with homemade breadcrumbs before being baked to golden perfection.
The result is a velvety, flavorful dish that has won over the hearts of many, including the author’s family, who praised its delightful texture and taste. The contrasting crunch of the breadcrumbs against the creamy noodles enhances the overall experience, making it a memorable addition to any holiday table. For those considering alternatives or adaptations, Garten suggests adjusting the amount of blue cheese based on personal preference, ensuring that everyone can enjoy this elevated classic. Whether served as a side dish alongside turkey or enjoyed as a main course, Ina Garten’s “grown-up” mac and cheese is sure to impress and satisfy during the holiday season.
I made Ina Garten’s “grown-up” mac and cheese, and it’s perfect for Thanksgiving.
Anneta Konstantinides/Business Insider
I made Ina Garten’s “grown-up” mac and cheese recipe.
The recipe features Gruyère, extra-sharp cheddar, and blue cheese, plus bacon and breadcrumbs.
I thought Garten’s mac and cheese was delicious and perfect for Thanksgiving.
The holidays are nearly upon us, which means it’s time to indulge in one of the most universally beloved pastas.
I’m talking about
mac and cheese
, obviously.
I’m a huge pasta fan, especially when the recipe is by Ina Garten (
I’ve even been ranking them!
). So I decided to try her “grown-up” mac and cheese just in time for Thanksgiving.
Ina Garten’s “grown-up” mac and cheese features bacon, basil, and plenty of cheese.
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To make Garten’s “grown-up” mac and cheese for four, you’ll need:
4 cups of elbow macaroni or cavatappi
4 slices of white sandwich bread
8 ounces of Gruyère cheese, grated
6 ounces of extra-sharp cheddar, grated
4 ounces of blue cheese, crumbled (Garten recommends Roquefort)
8 ounces of thick-sliced bacon
3 cups of milk
4 tablespoons of all-purpose flour
4 tablespoons of unsalted butter
4 tablespoons of freshly chopped basil leaves
½ teaspoon of freshly ground black pepper
Pinch of nutmeg
First, I preheated the oven to 400 degrees Fahrenheit and prepped the bacon.
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I arranged my bacon on a sheet pan in one layer. Garten recommends placing a baking rack over the sheet pan, but I didn’t have one, so I just lined mine with aluminum foil to avoid making a greasy mess.
I cooked my bacon for 15 minutes, until the strips turned crisp, then transferred them to a plate lined with a paper towel.
While the bacon was in the oven, I prepped my breadcrumbs and started cooking the pasta.
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I sliced the crusts off my sandwich bread, cut each slice into smaller pieces, and roughly chopped my basil.
Then, I threw my pasta into a large pot of boiling salted water, letting it cook for around six minutes. I opted for cavatappi over elbow macaroni because I believe it’s better at carrying the ooey-gooey sauce of a
great mac and cheese
.
Once my noodles were al dente, I drained them and set them aside.
And I grated a lot of cheese.
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If you’re making this for Thanksgiving, just recruit some family members to help!
I threw my chopped bread and basil into a food processor to make the breadcrumbs.
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After a few pulses, my breadcrumbs were ready!
Once the bacon had cooled a bit, I gave it a rough chop.
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Garten kept her bacon pieces pretty chunky while demonstrating this recipe on an episode of
“Barefoot Contessa,”
so I did the same.
Then, I began warming up some milk for the roux.
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I heated the milk in a small saucepan, making sure not to boil it.
While the milk was heating, I began melting my butter.
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I added the butter to a pot set over medium-low heat.
Then, I added flour to the pot with the melting butter.
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I stirred the butter and flour together over low heat for two minutes.
“This cooked butter and flour is going to act as a thickener for the sauce,” Garten explained during the episode.
As I whisked the flour and butter together, I added the hot milk.
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Garten says you should cook the sauce for about one or two more minutes, until it’s thickened and looks smooth.
“It’s not incredibly thick, but what it does is it just coats the spoon,” she added.
I took the pot off the heat and added all my cheeses, plus seasoning.
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Garten recommends adding one teaspoon of salt, some freshly ground black pepper, and nutmeg.
“It’s a really classic spice that’s used in gratins,” Garten says in the episode. “You won’t know it’s there, but it’ll make everything taste better.”
I added the cooked cavatappi to the pot, as well as the chopped bacon.
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I gave everything a good stir as a delicious cheesy scent filled my kitchen.
Then, I poured my mac and cheese into a casserole dish.
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Garten used individual gratin dishes while making this on “Barefoot Contessa” since she was only making it for herself and
her husband, Jeffrey
.
Since I doubled the recipe to make dinner for my family, I used a 12-inch casserole dish, which was the perfect size.
I sprinkled my breadcrumbs over the mac and cheese and threw the dish into the oven.
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I didn’t use all of the breadcrumbs because I had already fully covered the top, but my family later said they wished there had been more — so I recommend using every last crumb!
If you’re planning to make Garten’s “grown-up” mac and cheese the day before, just throw your dish into the fridge overnight and bake it right before you want to serve it.
Garten says to bake the mac and cheese for 35 to 40 minutes, but my pasta didn’t need that long.
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While reading reviews of Garten’s recipe on the
Food Network’s website
, I saw that many people said their mac and cheese had turned dry after baking it for the recommended amount of time. They suggested baking the pasta for 25 minutes or less.
I checked my mac and cheese at the 20-minute mark and saw the breadcrumbs were already starting to brown. At the 25-minute mark, they were beautifully golden, so I took my dish out of the oven.
Not all ovens are made equal, so check your mac and cheese as you go.
My pasta was still bubbling as I started to serve dinner, and it looked like a creamy, cheesy dream.
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The sound of the bubbling sauce was so satisfying that I couldn’t resist taking a few videos of it.
My family watched with excitement as I dug my spoon through the breadcrumbs and pulled up a scoop of ooey-gooey noodles. Dinner couldn’t come soon enough!
Garten’s “grown-up” mac and cheese is easy, delicious, and a great Thanksgiving side dish.
Anneta Konstantinides/Business Insider
My parents and sister were huge fans of Garten’s mac and cheese.
The texture is velvety rather than cloying, and I loved the balance of flavor between the Gruyère, cheddar, and blue cheeses. The Roquefort adds a bit of tang, so if you’re making this for someone who really dislikes blue cheese, maybe only use half so you’re still getting the depth that it adds. Personally, I’m not a huge blue cheese fan, but I didn’t find it overpowering.
I also loved how the smoky bacon cut through the cheesiness — I’d even recommend throwing in an extra slice or two. The crunchy breadcrumbs on top were also a huge hit, adding a lovely contrast to the creamy noodles underneath (definitely don’t skimp on them).
I think the flavors of Garten’s mac and cheese are perfect for a holiday side and would pair well with turkey. We even enjoyed eating it as a main course for dinner.
If you’re looking for a great traditional Thanksgiving dish with a twist, Garten’s “grown-up” mac and cheese is a great pick.
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