Gruyere Mac and Cheese
User Reviews
4.8
18 reviews
Excellent
Gruyere Mac and Cheese
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
for the mac and cheese:
- 1 pound (450g) macaroni pasta
- 6 tablespoons (85g) butter
- 5 tablespoons (40g) flour
- 3 1/4 cups milk
- 3/4 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- 3 cups (300g) shredded sharp cheddar cheese
- 2 cups (200g) shredded Gruyere cheese
- 1 tablespoon lemon juice
- salt and pepper to taste
for the topping:
- 1 1/2 cups panko breadcrumbs 85g
- 1/4 cup butter 60g
- 1/2 cup grated parmesan 45g
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the pasta 1 minute shorter than the package instructions. Drain and set aside.
- Grate Gruyere and cheddar cheese on the large holes of a box grater.
- Make brown butter: melt butter in a pot then cook it over medium heat, whisking often, until butter turns light brown and smells nutty.
- Add flour and whisk until combined. Cook over low heat for about a minute.
- Add milk, heavy cream, and spices (paprika, onion and garlic powder, cayenne pepper, Dijon mustard). Whisk until combined, bring to a boil and cook for 2 minutes.
- Cook the milk mixture over very low heat and make sure it's cooking very gently. Gradually add cheese, about 1/2 cup at a time, whisking after every addition until the cheese is melted and incorporated into the sauce.
- When all the cheese has been added season the sauce with lemon juice, salt, and black pepper. You should have a smooth sauce but if yours look grainy, just blend it with a hand mixer/blender and it will be perfect. I often mix the sauce additionally with the blender even if it's already smooth - it won't split when reheated or frozen and thawed.
- Add the cheese sauce and cooked and drained macaroni to a 9x13 inch (23x33cm) casserole dish, and stir them together. The mac and cheese will be too runny at this point - baked mac and cheese must be really runny before going into the oven or it will turn out dry. It will thicken in the oven and then more while cooling.
- Make the topping: melt the butter in a medium pot, add the breadcrumbs and stir to coat. Take the pot off the heat and stir in the parmesan cheese.
- Top the mac and cheese with the breadcrumb topping. Bake for 20-25 minutes or until the topping is golden and crunchy. Let stand for 5 minutes to thicken slightly then dig in!
- Enjoy!
Notes
- Calories = 1 serving (1/10 of the recipe). This is only an estimate!
Nutrition Information
Show Details
Calories
539kcal
(27%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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