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To make the dish, you start by heating milk with a bit of tomato paste or soup mixed in, seasoning it with black pepper, salt, and a dash of cayenne. Then, stir in grated white cheddar and Swiss ...

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Garten’s Mac & Cheese recipe, which was originally published in her 2002 Barefoot Contessa Family Style cookbook, calls for 12 ounces of Gruyère cheese and 8 ounces of extra-sharp cheddar cheese.

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Preheat the oven to 350°F. Generously butter a shallow 2-quart baking dish. Melt 3 tablespoons of the butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring ...

Drain the pasta, then add to the cheese sauce and mix until coated. Tip into a 30cm/12in oval baking dish and top with the remaining 20g/½oz vegan cheese. Grill for 5–10 minutes, or until golden.