Baked Gruyere Mac and Cheese
Macaroni folded into a smooth sauce of milk, half and half, Gruyere, and two cheddars, then layered and baked until golden and bubbly.
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.
Notes
Substitutions: Use fontina or Swiss for part of the Gruyere, and cavatappi or shells for the macaroni.
Tips: Shred cheese yourself and taste before adding extra salt.
Storage: Refrigerate covered for 3 to 4 days and reheat to 165 degrees F. Do not freeze.