Best 3 Barefoot Contessas Mac And Cheese Recipes
Indulge in a culinary delight with Ina Garten's Mac and Cheese, a dish that embodies comfort and cheesy goodness. This classic recipe, featured in her renowned cookbook "Barefoot Contessa," promises a rich and creamy texture that will tantalize your taste buds. With a perfect balance of sharp cheddar and nutty Gruyère, this mac and cheese delivers an explosion of flavors in every bite. Whether you're a seasoned cook or a beginner, this step-by-step guide will empower you to create a dish that will leave your loved ones craving for more. Additionally, the article includes a vegetarian version of this timeless recipe, catering to diverse dietary preferences. Embark on a culinary journey and discover the secrets behind this iconic dish, transforming your kitchen into a haven of cheesy perfection.
Check out the recipes below so you can choose the best recipe for yourself!
MAC AND CHEESE
Raise the volume with Ina Garten's creamy Mac and Cheese recipe, made with Gruy�re, fresh tomatoes and nutmeg for warmth, from Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories side-dish
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
- Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
MACARONI AND CHEESE FROM INA GARTEN (BAREFOOT CONTESSA)
One of my favorite comfort foods made by Ina with cheddar and gruyere cheese and topped with fresh tomatoes.
Provided by KathyP53
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4 qt.) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minutes or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoons salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.
- Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine butter with fresh breaf crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top.
TRUFFLED MAC AND CHEESE
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees.
- Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
- Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
- Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
- Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
- Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.
Tips:
- Use a good quality cheese. The better the cheese, the better the mac and cheese will be.
- Shred your own cheese. Pre-shredded cheese contains additives that can prevent it from melting smoothly.
- Cook the macaroni al dente. This means that it should be cooked until it is just tender, but still has a slight bite to it.
- Make a roux. A roux is a mixture of butter and flour that is used to thicken the sauce. It will help to create a smooth and creamy texture.
- Use milk or cream. Milk will make the sauce lighter, while cream will make it richer. You can also use a combination of the two.
- Season the sauce to taste. Add salt, pepper, and other spices to taste.
- Don't overcook the mac and cheese. Once the sauce is heated through and the cheese is melted, remove it from the heat. Overcooking will make the macaroni mushy.
- Top with breadcrumbs or grated Parmesan cheese before baking. This will give the mac and cheese a golden brown crust.
Conclusion:
Barefoot Contessa's mac and cheese is a classic comfort food dish that is easy to make and always a crowd-pleaser. With a few simple tips, you can make the best mac and cheese you've ever tasted. So next time you're looking for a delicious and satisfying meal, give this recipe a try.
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