This Ina Garten Grown Up Mac And Cheese Recipe is a creamy and decadent dish, which includes Gruyère cheese and pancetta. It’s a classic, foolproof recipe, ready in about 1 hour.

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Ina Garten Grown Up Mac And Cheese 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)

Ina Garten Grown Up Mac And Cheese Recipe

How To Make Ina Garten Grown Up Mac And Cheese

Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes less than package instructions for al dente. Drain and set aside.
Cook the pancetta: In a medium pan, cook pancetta over medium heat for 5–7 minutes until crispy. Drain on paper towels.
Make the cheese sauce: In a large saucepan, melt 6 tablespoons butter over medium heat. Add flour and whisk for 2 minutes to form a roux. Gradually whisk in the warmed milk. Cook, whisking constantly, until the sauce thickens (about 5 minutes). Remove from heat and stir in cheddar, Gruyère, nutmeg, salt, and pepper until melted.
Combine and assemble: Preheat oven to 375°F (190°C). Stir cooked pasta and pancetta into the cheese sauce. Pour mixture into a greased 9×13-inch baking dish.
Add the topping: Melt remaining 2 tablespoons butter and toss with breadcrumbs and parsley (if using). Sprinkle over the mac and cheese.
Bake: Bake uncovered for 25–30 minutes until bubbly and golden. Let rest for 5 minutes before serving.

Recipe Tips

Can I make this ahead? Yes, assemble and refrigerate up to a day ahead. Add breadcrumbs just before baking.
Can I substitute the cheeses? Fontina, gouda, or Swiss cheese are great alternatives to Gruyère.
What pasta shapes work best? Cavatappi, shells, or penne hold the sauce well.
Can I make it without pancetta? Yes, omit for a vegetarian version or substitute with crispy prosciutto or bacon.
How to make it extra crispy on top: Broil for 2–3 minutes after baking for a golden crust.

What To Serve With Grown Up Mac And Cheese

This indulgent mac and cheese pairs well with fresh, crisp sides:

Arugula or spinach salad with lemon vinaigrette
Roasted broccoli or Brussels sprouts
Sautéed green beans or asparagus
Garlic bread or dinner rolls

How To Store Grown Up Mac And Cheese

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm in the oven or microwave with a splash of milk to maintain creaminess.

Grown Up Mac And Cheese Nutrition Facts

Calories: 650kcal
Carbohydrates: 45g
Protein: 26g
Fat: 40g
Saturated Fat: 23g
Cholesterol: 105mg
Sodium: 720mg
Potassium: 320mg
Fiber: 2g
Sugar: 6g
Calcium: 420mg
Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I freeze mac and cheese?
Yes, freeze before baking for up to 2 months. Thaw and bake as directed.

How do I keep the sauce creamy?
Don’t overbake and use full-fat milk and cheeses for the best texture.

Can I use gluten-free pasta?
Yes, just reduce cooking time slightly and use a gluten-free flour blend for the roux.

Is Gruyère necessary?
It adds richness, but sharp white cheddar alone also works well.

What’s the best breadcrumb topping?
Panko or fresh white breadcrumbs tossed in butter make the crispiest topping.

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