Description
This indulgent Gruyère Mac and Cheese recipe combines creamy cheeses with a crispy breadcrumb topping, delivering a perfect balance of comfort and sophistication. Featuring a rich roux-based cheese sauce with cheddar and Gruyère, baked to golden bubbly perfection, it serves 12 and makes an ideal dish for gatherings or cozy family dinners.
Ingredients
Scale
Pasta
- 1 lb short pasta (macaroni, cavatappi, shells, etc.)
- 1 tsp sea salt (for pasta water)
- 1 Tbsp butter (for tossing pasta)
Cheese Sauce
- 6 Tbsp butter (divided: 6 Tbsp for roux, 1 Tbsp for pasta)
- ¼ cup all-purpose 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 sea salt
- ½ tsp freshly ground black 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: 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 immediately with 1 tablespoon of butter to prevent sticking. Transfer to a bowl and set aside to cool slightly.
- Prepare the Cheese Mixture: In a large bowl, combine all the shredded cheddar and Gruyère cheeses. Reserve 1½ cups of the cheese blend for topping later and set aside.
- Make the Roux: In a medium saucepan over medium heat, melt 6 tablespoons of butter. Once melted, sprinkle in the flour and whisk continuously to form a roux. Cook until the mixture turns a light golden brown and fragrant, about 2-3 minutes, ensuring no lumps form.
- Add Milk and Cream: Gradually pour in 2 cups of the milk while whisking constantly to prevent clumping. Once smooth, add the remaining 1 cup milk and the cup of heavy cream. Continue stirring until the sauce thickens and just begins bubbling gently, resembling a thick, creamy soup.
- Melt the Cheese: Remove the saucepan from heat. Stir in 2 cups of the reserved cheese mixture and stir until melted and smooth. Add the remaining 2½ cups cheese, stirring until fully melted. Finally, season the sauce with paprika, garlic powder, ground mustard, salt, and black pepper, mixing well.
- Assemble for Baking: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Add the cooked pasta to the cheese sauce and toss thoroughly to coat evenly. Transfer the mac and cheese mixture to the prepared dish. Pour any remaining cheese sauce evenly over the top.
- Add Toppings: Sprinkle the reserved 1½ cups of shredded cheese evenly over the mac and cheese. In a small bowl, combine the breadcrumbs and olive oil (or melted butter) until moistened and crumbly. Scatter this mixture over the cheese layer to create a golden, crunchy topping.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and the breadcrumbs turn golden brown.
- Cool and Serve: Remove the dish from the oven and let it cool for about 10 minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- You can substitute olive oil with melted butter for a richer topping flavor.
- For a garlic boost, use minced garlic instead of garlic powder.
- Use freshly shredded cheese rather than pre-shredded for better melting and texture.
- Do not overcook the pasta; it should be al dente as it will cook further in the oven.
- Double the breadcrumb topping if you prefer an extra crunchy crust.
- Store leftovers tightly covered and reheat gently to preserve creaminess.
