Cheddar Gruyere Mac and Cheese
Elbow macaroni in a creamy roux-based sauce of sharp cheddar and nutty Gruyere, served stovetop or baked with a crisp topping.
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.
Notes
Nutrition values are an estimate per serving including the breadcrumb topping, based on 6 servings. Shred the cheese from blocks for the smoothest sauce. Store up to 4 days.