Description
This classic Gruyère Mac and Cheese recipe delivers a rich, creamy, and cheesy pasta bake with a crispy breadcrumb topping. Featuring a blend of sharp cheddar and nutty Gruyère cheeses, combined with a smooth béchamel sauce infused with garlic, mustard, and paprika, this comforting dish is perfect for family dinners or gatherings. The pasta is cooked al dente, coated in a luscious cheese sauce, then baked to golden perfection for a satisfying texture contrast.
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 cup all-purpose 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 black pepper
- 4 cups cheddar cheese (freshly shredded)
- 2 cups Gruyère cheese (freshly shredded)
Topping
- 1 1/3 cups breadcrumbs
- 1 1/2 – 2 Tbsp olive oil (or melted butter)
Instructions
- Prepare the Pasta: Cook the pasta in boiling salted water until al dente following package instructions. Drain the pasta and toss it with 1 tablespoon of butter to prevent sticking. Transfer to a bowl to cool slightly.
- Make the Cheese Mixture: Combine all the shredded cheddar and Gruyère cheeses together and set aside 1 1/2 cups for topping.
- Create the Roux: In a saucepan over medium heat, melt 6 tablespoons of butter. Gradually whisk in the flour to form a smooth roux. Continue whisking until it turns a light golden brown, indicating the flour is cooked.
- Add Milk and Cream: Slowly pour in 2 cups of the whole milk, whisking constantly to avoid lumps. Once smooth, add the remaining milk and the heavy cream. Stir the mixture until it thickens slightly and begins to bubble gently, achieving a creamy soup-like consistency.
- Melt in Cheese and Seasonings: Remove from heat and stir in 2 cups of the cheddar and Gruyère mixture until melted. Then add the remaining shredded cheese and stir until fully incorporated. Season with paprika, garlic powder, ground mustard, salt, and black pepper, mixing to combine evenly.
- Assemble for Baking: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Pour the cooked pasta into the prepared dish and toss to coat evenly with the cheese sauce. Pour any remaining sauce over the top.
- Add Toppings: Sprinkle the reserved 1 1/2 cups shredded cheese evenly over the pasta. Mix the breadcrumbs with olive oil or melted butter and sprinkle the mixture over the cheese layer to create a crunchy topping. Optionally, you can double the topping for extra crunch.
- Bake: Bake for 15-20 minutes or until the cheese is melted, bubbly, and beginning to brown, and the breadcrumbs are golden and crisp.
- Cool and Serve: Let the mac and cheese cool for about 10 minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Use freshly shredded cheese for better melting and flavor compared to pre-shredded cheese.
- If you prefer a thinner cheese sauce, add a little more milk/cream before baking.
- You can substitute olive oil with melted butter for the breadcrumb topping based on your flavor preference.
- Cook pasta just al dente as it will continue to cook during baking.
- For added flavor, consider mixing in a pinch of nutmeg into the cheese sauce during cooking.
- This dish can be reheated in the oven at 350°F for 10-15 minutes for best texture retention.
