Baked Gruyere Mac n Cheese
A comforting and creamy baked mac n cheese featuring a blend of cheeses, perfect for family dinners or cozy nights in.
Ingredients
Pasta and Initial Ingredients
- ½ pound macaroni or other pasta Macaroni, cavatappi, or shelbows recommended
- ¼ cup unsalted butter Plus extra for preparing the baking dish
- 5 ½ tablespoons all-purpose flour
- ¾ cup milk, 2%
- 1 ¼ cup half and half
- 1 cup sharp cheddar cheese, shredded
- 1 cup medium sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
Seasoning
- ½ tablespoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ⅛ teaspoon paprika
- ¼ teaspoon dry mustard
Instructions
Preparation
- Preheat your oven to 350°F and butter the inside of a 2-quart baking dish.
- Bring a large pot of water to a boil.
- While waiting for the water, grate your cheeses and mix together the three cheeses (sharp cheddar, medium sharp cheddar, and gruyere). Set aside 1 1/2 cups for your sauce and the rest for later.
- Once the water is boiling, add salt and cook the dried pasta for about 1 minute less than the package recommends for al dente. Drain the pasta and toss with olive oil or a bit of butter to keep it from sticking. Set aside.
Making the Sauce
- In a large saucepan over medium heat, melt 1/2 stick of butter. Add the flour and whisk for 1 minute.
- Slowly add half of the milk and half-and-half mixture while whisking constantly until smooth. Then add the rest of the liquid, whisking until smooth and well-combined.
- Continue cooking and whisking until the sauce has thickened. Remove from heat and stir in salt, pepper, paprika, and dry mustard, followed by the 1 1/2 cups of cheese reserved for the sauce. Mix well until melted and smooth.
Combining and Baking
- In a large mixing bowl, combine the drained pasta with the cheese sauce, mixing thoroughly.
- Pour half of the macaroni and cheese into the prepared baking dish. Sprinkle half of the reserved cheese on top, then add the rest of the macaroni and cheese and top with the remaining cheese.
- Bake at 350°F for about 30 minutes or until golden and bubbling. Let it sit for 5-10 minutes before serving.
Notes
Serve hot or as a side dish. Store leftovers in an airtight container in the refrigerator for 3-4 days. Can be reheated in the oven or microwave. For a creamier texture, consider using more half-and-half.