This baked gruyere mac and cheese blends nutty Gruyere with two kinds of cheddar in a smooth, half and half based sauce that bakes up golden and bubbly.
It is a step up from the usual weeknight pasta but still easy. You make a simple roux, whisk in milk and half and half, melt in the cheese, and bake it in a 2 quart dish. Plan on about 65 minutes from start to finish, and it serves six.
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Why This Baked Gruyere Mac and Cheese Recipe Works
Gruyere is a Swiss style cheese with a nutty, slightly sweet flavor and an excellent melt. Paired with sharp and medium sharp cheddar, it gives the sauce more depth than a cheddar only version without making the recipe fussy.
Half and half and 2 percent milk create a sauce that is creamy but lighter than one made entirely with heavy cream. A pinch of dry mustard and paprika sharpens the cheese flavor in the background.
Cooking the pasta slightly under, then folding it into the sauce and layering the cheese, gives a top with crisp edges and a tender, saucy middle.
Ingredients for Baked Gruyere Mac and Cheese
- 8 oz macaroni, cavatappi, or shells
- 1/4 cup unsalted butter, plus extra for the baking dish
- 5 1/2 tbsp all purpose flour
- 3/4 cup 2 percent milk
- 1 1/4 cups half and half
- 1 cup sharp cheddar cheese, shredded
- 1 cup medium sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 1/8 tsp paprika
- 1/4 tsp dry mustard
Gruyere. Nutty and creamy, with a great melt. Shred it fresh from the wedge.
Two cheddars. Sharp cheddar gives bite, and medium sharp keeps the sauce balanced and smooth.
Half and half. It adds creaminess with less richness than heavy cream.
Dry mustard. A small amount deepens the cheese flavor without making the dish taste of mustard.
Pasta. Macaroni, cavatappi, and shells all work. Cook one minute short of the package time since it bakes later.
How to Make Baked Gruyere Mac and Cheese
1. Heat the oven. Heat the oven to 350 degrees F and butter a 2 quart baking dish.
2. Shred the cheese. Shred all three cheeses and mix them together. Set aside 1 1/2 cups for the sauce and keep the rest for layering.
3. Cook the pasta. Boil the pasta in salted water for 1 minute less than the package says, then drain and toss with a little butter so it does not stick.
4. Make the roux. Melt 1/4 cup butter in a large saucepan over medium heat, add the flour, and whisk for 1 minute.
5. Add the dairy. Whisk in half of the milk and half and half mixture until smooth, then add the rest and keep whisking until the sauce thickens, about 4 to 5 minutes.
6. Add the cheese. Take the pan off the heat and stir in the salt, pepper, paprika, and dry mustard, then the 1 1/2 cups of cheese reserved for the sauce, until smooth.
7. Combine and layer. Mix the pasta with the sauce in a large bowl. Pour half into the baking dish, top with half of the remaining cheese, add the rest of the pasta, and finish with the last of the cheese.
8. Bake and rest. Bake for 30 minutes, until golden and bubbling, then rest 5 to 10 minutes before serving.
How to Serve Baked Gruyere Mac and Cheese
Serve this pasta with Dutch oven pot roast for a Sunday supper, or alongside air fryer honey garlic salmon for a surprising but satisfying pairing. A side of air fryer asparagus cuts through the richness, and fluffy dinner rolls round out the plate. A green salad with a sharp vinaigrette also works well.
How to Store and Reheat Baked Gruyere Mac and Cheese
Cool within 2 hours, then cover and refrigerate for 3 to 4 days. Reheat portions in the microwave with a splash of milk, or bake covered with foil at 350 degrees F for 20 minutes until the center is 165 degrees F. Freezing is not recommended because the cream based sauce can separate.
Tips and Variations for Baked Gruyere Mac and Cheese
Shred your own cheese. Freshly shredded cheese melts smoother and has better flavor than pre shredded bags.
Go easy on the salt. Gruyere and cheddar already bring salt, so taste the sauce before adding more.
Whisk the dairy in slowly. Adding half the liquid first makes a smooth paste, which prevents lumps in the finished sauce.
Try other pasta shapes. Cavatappi, shells, and rigatoni hold the sauce in every curve.
Add a crisp topping. Stir 1/2 cup panko with 2 tbsp melted butter and sprinkle it on for the last 15 minutes of baking.
Make it ahead. Assemble the dish a day ahead, refrigerate, and add 10 minutes to the bake time.
Stir in extras. Fold in caramelized onions, crisp bacon, or cooked spinach for variety.
Store food safely. Chill leftovers promptly. The Purdue Extension guide to storing leftovers offers practical advice on cooling and reheating cooked food.
Frequently Asked Questions About Baked Gruyere Mac and Cheese
What is the ideal way to make baked gruyere mac and cheese creamy?
Use a roux, whisk the dairy in gradually, and shred the cheese yourself. Do not overbake, and let the dish rest so the sauce settles.
Can I prepare baked gruyere mac and cheese ahead of time?
Yes. Assemble it up to a day ahead, cover, and refrigerate. Add about 10 minutes to the baking time.
What does Gruyere add to baked gruyere mac and cheese?
Gruyere contributes a nutty, slightly sweet flavor and a smooth melt, which makes the sauce taste richer than cheddar alone.
Can I use another cheese in place of Gruyere?
Yes. Fontina, Swiss, or Monterey Jack are good substitutes, although the flavor will be less nutty.
Why did my sauce turn out grainy?
Overheating or pre shredded cheese is the usual cause. Remove the pan from the heat before adding the cheese.
Baked Gruyere Mac and Cheese
Equipment
- 2 quart baking dish
- Large pot
- Large saucepan
- Whisk
- Box grater
Ingredients
Main Ingredients
- 8 oz macaroni or cavatappi or shells
- ¼ cup unsalted butter plus extra for the dish
- 5 ½ tbsp all purpose flour
- ¾ cup 2 percent milk
- 1 ¼ cup half and half
- 1 cup sharp cheddar cheese shredded
- 1 cup medium sharp cheddar cheese shredded
- 1 cup Gruyere cheese shredded
- ½ tsp kosher salt
- ¼ tsp black pepper freshly cracked
- ⅛ tsp paprika
- ¼ tsp dry mustard
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F and butter a 2 quart dish. Cheese. Shred and mix the three cheeses, and reserve 1 1/2 cups for the sauce.
- Pasta. Boil the pasta 1 minute short of the package time, drain, and toss with a little butter.
- Roux. Melt the butter, whisk in the flour, and cook 1 minute.
- Sauce. Whisk in the milk and half and half in two additions and cook 4 to 5 minutes until thick. Off the heat, stir in the seasonings and the reserved cheese.
- Layer. Toss the pasta with the sauce and layer in the dish with the remaining cheese between the layers and on top.
- Bake. Bake 30 minutes until golden and bubbling, then rest 5 to 10 minutes.
