Description
This creamy Gruyère Mac and Cheese is a decadent twist on the classic comfort food, blending sharp cheddar and nutty Gruyère cheeses in a smooth béchamel sauce, baked to perfection with a golden, crunchy breadcrumb topping. Ideal for gatherings or cozy meals, it serves 12 and comes together in under 40 minutes.
Ingredients
Scale
Pasta
- 1 lb short pasta (macaroni, cavatappi, shells, etc.)
- 1 tbsp butter
- Sea salt (for pasta water)
Cheese Sauce
- 6 tbsp butter (divided)
- ¼ cups flour
- 3 cups whole milk
- 1 cup heavy cream
- ½ tsp garlic powder or 1-2 cloves minced garlic
- ¼ tsp ground mustard
- ½ tsp paprika
- ½ tsp sea salt
- ½ tsp pepper
- 4 cups cheddar cheese (freshly shredded)
- 2 cups Gruyère cheese (freshly shredded)
Topping
- 1⅓ cups breadcrumbs
- 1½-2 tbsp olive oil or melted butter
Instructions
- Prepare the Pasta: Boil a large pot of salted water and cook the pasta until al dente according to package instructions. Drain well, toss immediately with 1 tablespoon butter to prevent sticking, and transfer to a bowl to cool slightly.
- Prepare the Cheese Sauce: In a medium saucepan over medium heat, melt 6 tablespoons of butter. Whisk in the flour continuously to form a roux, cooking until it turns a light golden brown, about 2-3 minutes to cook off the raw flour taste.
- Add Milk and Cream: Slowly add 2 cups of whole milk while whisking constantly to avoid lumps. Once smooth, add remaining 1 cup milk and 1 cup heavy cream. Stir frequently until the mixture thickens to a creamy soup-like consistency and starts to bubble gently.
- Melt the Cheese: Remove the pot from heat. Combine all shredded cheeses and set aside 1½ cups. Stir 2 cups of the cheese mixture into the sauce until melted and smooth. Then add the remaining 2 ½ cups and stir until fully incorporated. Season with paprika, garlic powder (or minced garlic), ground mustard, salt, and pepper, stirring to combine.
- Assemble the Dish for Baking: Preheat oven to 350°F (175°C). Grease a 9×13 inch casserole dish. Add the cooked pasta to the cheese sauce, tossing to combine evenly. Pour the mixture into the prepared dish. Pour any remaining cheese sauce evenly over the top.
- Add Topping and Bake: Sprinkle the reserved 1½ cups of shredded cheese evenly on top. Mix breadcrumbs with olive oil or melted butter, then sprinkle over the cheese layer to create a crunchy topping. Bake for 15-20 minutes or until the cheese is melted, bubbly, and the breadcrumbs are golden brown.
- Cool and Serve: Let the mac and cheese cool for about 10 minutes before serving to allow it to set. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- To ensure a smooth cheese sauce, add the milk slowly while whisking to avoid lumps.
- For extra crunchy topping, double the breadcrumb and olive oil mixture.
- Use freshly shredded cheese for better melting and flavor compared to pre-shredded options.
- The recipe can be made gluten-free by substituting the flour and breadcrumbs with gluten-free alternatives.
- Allowing the dish to cool before serving helps it firm up for cleaner serving portions.
