Description
This creamy Gruyère Mac and Cheese combines perfectly cooked pasta with a rich cheese sauce made from cheddar and Gruyère cheeses. Baked to golden perfection with a crispy breadcrumb topping, it’s a comforting and satisfying dish perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 1 lb short pasta (macaroni, cavatappi, shells, etc.)
- 1/2 tsp sea salt
- 1 Tbsp butter
Cheese Sauce
- 6 Tbsp butter (divided)
- 1/4 cups flour
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 tsp garlic powder (or 1-2 cloves minced)
- 1/4 tsp ground mustard
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 4 cups cheddar cheese (freshly shredded)
- 2 cups gruyere cheese (freshly shredded)
Topping
- 1 1/3 cups breadcrumbs
- 1 1/2 – 2 Tbsp olive oil (or melted butter)
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta and toss it with 1 tablespoon of butter. Transfer to a bowl and let it cool slightly.
- Prepare the Cheese Sauce: Combine all shredded cheddar and Gruyère cheese, then set aside 1 1/2 cups for topping later. In a medium saucepan, melt 6 tablespoons of butter over medium heat. Sprinkle in the flour and whisk constantly to form a roux. Continue whisking until the roux reaches a light golden brown color.
- Add Milk and Cream: Gradually pour in 2 cups of whole milk while whisking constantly to avoid lumps. Once smooth, add the remaining milk and heavy cream. Stir frequently until the sauce thickens and just begins to bubble, achieving a creamy soup-like consistency.
- Melt the Cheese: Remove the pot from heat and stir in 2 cups of the cheese mixture until melted. Add the remaining 2 1/2 cups and continue stirring to melt completely. Season with paprika, garlic powder, ground mustard, salt, and pepper. Stir well to combine the flavors.
- Assemble for Baking: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Pour the mac and cheese mixture into the dish and toss gently to distribute the cheese evenly. Pour any remaining cheese sauce over the top. Sprinkle the reserved 1 1/2 cups of shredded cheese evenly on top.
- Prepare and Add the Topping: In a small bowl, whisk together the breadcrumbs and olive oil (or melted butter). Sprinkle this mixture evenly over the cheese layer, doubling the amount if you prefer an extra crunchy topping.
- Bake: Bake in the preheated oven for 15-20 minutes or until the cheese is melted, bubbly, and the breadcrumbs are golden brown. Let cool for about 10 minutes before serving.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Use freshly shredded cheese for the best melting texture and flavor.
- You can substitute olive oil with melted butter in the breadcrumb topping for richer flavor.
- For a thicker cheese sauce, reduce the cream slightly or cook until desired thickness.
- Make sure to cook pasta al dente since it will continue to cook slightly during baking.
- This dish reheats well in the oven or microwave, but cover to avoid drying out.
