This cheddar Gruyere mac and cheese has a silky, nutty cheese sauce made from a classic roux, tossed with tender elbow macaroni. Serve it straight from the pot for a creamy stovetop dinner, or top it with buttery breadcrumbs and bake it for a golden crust. Sharp cheddar brings tang and Gruyere brings a mellow, nutty depth.
Table of Contents
Why This Cheddar Gruyere Mac and Cheese Works
A roux of butter and flour thickens the milk into a stable sauce that does not turn grainy. Sharp cheddar gives the flavor punch, and Gruyere melts smoothly and adds a nutty taste. Garlic and onion powder deepen the flavor, and the optional breadcrumb topping adds crunch against the creamy pasta.
- Creamy sauce with no processed cheese.
- Works on the stovetop or baked.
- About 35 minutes from start to finish.
- Easy to scale for a crowd.
Ingredients
The full amounts are in the recipe card below.
- 8 ounces elbow macaroni
- 3 tablespoons butter and 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1 teaspoon garlic powder and 1 teaspoon onion powder
- Salt and black pepper, to taste
- Topping (optional): 1/2 cup breadcrumbs and 2 tablespoons melted butter
Shred the cheese from blocks. Pre-shredded cheese has anti-caking starch that can make the sauce grainy.
How to Make Cheddar Gruyere Mac and Cheese
Cook the Pasta
Boil the macaroni in salted water until just al dente, about 1 minute less than the package says if you plan to bake it. Drain and set aside.
Make the Roux
In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, until bubbly and lightly blond.
Add the Milk
Slowly whisk in the milk and bring to a gentle simmer, stirring, for 3 to 5 minutes until the sauce coats the back of a spoon.
Melt the Cheese
Remove the pot from the heat. Stir in the garlic powder, onion powder, salt, and pepper, then the cheeses a handful at a time until smooth. Add the macaroni and stir to coat. For stovetop, serve now.
Bake (Optional)
Heat the oven to 350°F (175°C). Transfer the mac and cheese to a baking dish. Toss the breadcrumbs with the melted butter, sprinkle on top, and bake for 20 minutes until golden and bubbly. Let it rest for 5 minutes before serving.
How to Serve Cheddar Gruyere Mac and Cheese
Serve as a main dish with steamed broccoli or a salad, or as a side for barbecue or roast chicken. For another cheesy pasta, try our creamy baked mac and cheese or the one pot chili mac.
How to Store and Reheat
Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk in a saucepan over low heat, or in the microwave. The USDA recommends reheating leftovers to 165°F. Baked mac and cheese can be frozen for up to 2 months, though the sauce may be slightly thinner after thawing.
Tips and Variations
- Add the cheese off the heat so the sauce stays smooth.
- Use whole milk for the creamiest sauce.
- Add a pinch of mustard powder or nutmeg for depth.
- Stir in a dash of hot sauce or cayenne for a little heat.
- Use panko for a crunchier topping.
- Fold in cooked bacon, broccoli, or peas.
- Looking for a full dinner? Try our crockpot chicken and broccoli mac and cheese.
FAQ
Why is my cheese sauce grainy?
The sauce was too hot when the cheese went in, or pre-shredded cheese was used. Remove from heat and shred fresh cheese.
Can I use other cheeses?
Yes. Gouda, fontina, Monterey Jack, and Parmesan work well. Keep the total at about 3 cups.
Do I need to bake it?
No. It is creamy straight from the pot. Baking adds a crisp top.
Can I make it ahead?
Yes. Assemble it, refrigerate, and bake for 25 to 30 minutes until hot.
What pasta works best?
Elbow macaroni, shells, cavatappi, or rotini all hold the sauce well.
Cheddar Gruyere Mac and Cheese
Ingredients
Main Ingredients
- 8 oz elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese freshly shredded
- 1 cup Gruyere cheese freshly shredded
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and black pepper to taste
- ½ cup breadcrumbs optional topping
- 2 tbsp butter melted, optional topping
Instructions
Cooking
- Boil the macaroni in salted water until just al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat, whisk in the flour, and cook 1 minute.
- Slowly whisk in the milk and simmer, stirring, 3 to 5 minutes until thickened.
- Off the heat, stir in the garlic powder, onion powder, salt, pepper, and cheeses until smooth. Stir in the macaroni. Serve as is for stovetop.
- For baked, heat the oven to 350°F (175°C), transfer to a baking dish, top with breadcrumbs tossed in melted butter, and bake 20 minutes until golden.
