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Gruyere mac and cheese in a white casserole dish.
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5 from 2 votes

Gruyere Mac and Cheese

This Gruyere mac and cheese recipe is really exceptional. The cheese sauce is made with brown butter, spices, and two kinds of cheese - delicious Gruyere cheese and sharp cheddar. It's topped with crispy breadcrumb parmesan topping and baked until gooey in the middle and super crispy on top. It's the perfect impressive side dish to make for a crowd. It's a quick to make and ooey-gooey comfort food with complex flavor!
Course Side Dish
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 servings
Calories 539kcal
Author Aleksandra

Ingredients

for the mac and cheese:

  • 1 pound (450g) macaroni pasta
  • 6 tablespoons (85g) butter
  • 5 tablespoons (40g) flour
  • 3 1/4 cups milk
  • 3/4 cup heavy cream
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon cayenne pepper
  • 3 cups (300g) shredded sharp cheddar cheese
  • 2 cups (200g) shredded Gruyere cheese
  • 1 tablespoon lemon juice
  • salt and pepper to taste

for the topping:

  • 1 1/2 cups Panko breadcrumbs 85g
  • 1/4 cup butter 60g
  • 1/2 cup grated parmesan 45g

Instructions

  • Preheat the oven to 400°F (200°C).
  • Cook the pasta 1 minute shorter than the package instructions. Drain and set aside.
  • Grate Gruyere and cheddar cheese on the large holes of a box grater.
  • Make brown butter: melt butter in a pot then cook it over medium heat, whisking often, until butter turns light brown and smells nutty.
  • Add flour and whisk until combined. Cook over low heat for about a minute.
  • Add milk, heavy cream, and spices (paprika, onion and garlic powder, cayenne pepper, Dijon mustard). Whisk until combined, bring to a boil and cook for 2 minutes.
  • Cook the milk mixture over very low heat and make sure it's cooking very gently. Gradually add cheese, about 1/2 cup at a time, whisking after every addition until the cheese is melted and incorporated into the sauce.
  • When all the cheese has been added season the sauce with lemon juice, salt, and black pepper. You should have a smooth sauce but if yours look grainy, just blend it with a hand mixer/blender and it will be perfect. I often mix the sauce additionally with the blender even if it's already smooth - it won't split when reheated or frozen and thawed.
  • Add the cheese sauce and cooked and drained macaroni to a 9x13 inch (23x33cm) casserole dish, and stir them together. The mac and cheese will be too runny at this point - baked mac and cheese must be really runny before going into the oven or it will turn out dry. It will thicken in the oven and then more while cooling.
  • Make the topping: melt the butter in a medium pot, add the breadcrumbs and stir to coat. Take the pot off the heat and stir in the parmesan cheese.
  • Top the mac and cheese with the breadcrumb topping. Bake for 20-25 minutes or until the topping is golden and crunchy. Let stand for 5 minutes to thicken slightly then dig in!
  • Enjoy!

Notes

Calories = 1 serving (1/10 of the recipe). This is only an estimate!

Nutrition

Calories: 539kcal