Description
This classic Gruyère Mac and Cheese recipe is the ultimate comfort food, combining tender pasta with a creamy cheese sauce made from cheddar and Gruyère. Baked to perfection with a golden, crunchy breadcrumb topping, it’s perfect for family dinners or potlucks.
Ingredients
Pasta
- 1 lb short pasta (macaroni, cavatappi, shells, etc.)
- ½ tsp sea salt (for boiling water)
- 1 Tbsp butter (for tossing pasta)
Cheese Sauce
- 6 Tbsp butter (divided)
- ¼ cup flour
- 3 cups whole milk
- 1 cup heavy cream
- ½ tsp garlic powder (or 1-2 cloves minced)
- ¼ tsp ground mustard
- ½ tsp paprika
- ½ tsp pepper
- 4 cups cheddar cheese (freshly shredded)
- 2 cups Gruyère cheese (freshly shredded)
- ½ tsp sea salt
Topping
- 1⅓ cups breadcrumbs
- 1½-2 Tbsp olive oil (or melted butter)
- 1½ cups shredded cheese (reserved from the cheese mixture)
Instructions
- Prepare the Pasta: Cook the pasta al dente according to the package instructions, adding sea salt to boiling water before adding the pasta. Drain the pasta and toss immediately with 1 tablespoon of butter to prevent sticking. Transfer to a bowl and set aside to cool slightly.
- Prepare the Cheese Sauce: Combine all shredded cheddar and Gruyère cheeses and set aside 1½ cups for topping. In a medium saucepan, melt 6 tablespoons butter over medium heat. Add the flour and whisk continuously to create a roux. Cook the roux until it turns a light golden brown color to develop flavor, about 2-3 minutes.
- Make the Sauce Base: Gradually pour in 2 cups of whole milk, whisking constantly to avoid lumps. Once smooth, add the remaining 1 cup milk and 1 cup heavy cream. Continue stirring until the mixture thickens to a creamy soup consistency and just begins to bubble gently.
- Add the Cheese and Seasoning: Remove the sauce from heat and stir in 2 cups of the combined cheddar and Gruyère cheese until melted. Then, add the remaining cheese in portions, stirring thoroughly to melt completely. Incorporate the paprika, garlic powder, ground mustard, salt, and pepper, mixing until well combined. At this point, the sauce can be served immediately or baked as described next.
- Bake the Mac and Cheese: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish. Combine the cooked pasta with the cheese sauce, ensuring even distribution. Pour the mixture into the prepared dish. Sprinkle the reserved 1½ cups of shredded cheese evenly on top. Mix the breadcrumbs with olive oil or melted butter, then evenly sprinkle over the cheese layer to create a crunchy topping. For an extra crispy topping, you can double the breadcrumb mixture.
- Bake and Serve: Bake in the preheated oven for 15-20 minutes or until the cheese topping is melted, bubbly, and beginning to brown, and the breadcrumbs are golden. Let cool for about 10 minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- For best results, use freshly shredded cheese rather than pre-shredded for creamier sauce.
- You can substitute olive oil with melted butter for a richer topping flavor.
- To add a smoky flavor, try adding a pinch of smoked paprika or a small amount of smoked cheddar.
- If you prefer a vegetarian version, ensure the cheese used is free from animal rennet.
- Adding a teaspoon of mustard powder enhances the cheese flavor without overpowering the dish.
- Be sure to cook pasta al dente to avoid mushy mac and cheese after baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
