Description
This classic Gruyère Mac and Cheese recipe features tender pasta enveloped in a rich, creamy cheese sauce made with sharp cheddar and nutty Gruyère cheeses. Baked to perfection with a golden, crunchy breadcrumb topping, it’s a comforting dish perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 1 lb short pasta (macaroni, cavatappi, shells, etc.)
Cheese Sauce
- 6 Tbsp butter (divided)
- ¼ cups 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 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: Cook the pasta al dente according to package instructions, adding sea salt to the boiling water before adding pasta. Drain the pasta and toss with 1 tablespoon of butter. Transfer to a bowl and let it cool slightly.
- Prepare the Cheese Sauce: Combine all the shredded cheddar and Gruyère cheeses and toss together. Set aside 1½ cups of the cheese for later use. In a saucepan, melt 6 tablespoons of butter over medium heat. Add the flour and whisk consistently to create a roux, cooking until it turns a light golden brown.
- Add Milk and Cream: Slowly pour in 2 cups of the milk, whisking constantly to avoid clumps. Once smooth, add the remaining 1 cup milk and 1 cup heavy cream. Stir continuously until the mixture thickens and begins to bubble slightly, reaching the consistency of a creamy soup.
- Melt the Cheese: Remove the saucepan from heat. Stir in 2 cups of the combined cheddar and Gruyère cheese until melted, then add the remaining 2½ cups cheese and continue stirring until melted. Add paprika, garlic powder, ground mustard, salt, and pepper, mixing thoroughly to combine.
- Assemble for Baking: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or casserole dish. Pour the pasta into the pan and toss to evenly distribute the cheese sauce. Pour any remaining cheese sauce over the top. Sprinkle the reserved 1½ cups of shredded cheese evenly over the pasta.
- Add Topping and Bake: In a small bowl, whisk the breadcrumbs with olive oil or melted butter until combined. Sprinkle this mixture evenly over the cheese layer. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
- Cool and Serve: Remove from oven and let 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 the best melting texture and flavor.
- Adjust the amount of garlic powder or use fresh garlic according to your preference.
- You can substitute olive oil with melted butter in the breadcrumb topping for a richer flavor.
- The crunchy breadcrumb topping can be doubled for extra crispiness and texture.
- Ensure pasta is cooked al dente as it will continue to cook during baking.
- For a lighter option, substitute whole milk and heavy cream with lower-fat dairy, though texture may vary slightly.
