Easy Homestyle Baked Gruyere Mac n Cheese

This easy gruyere mac n cheese uses three types of cheese and is a thick and creamy oven-baked recipe. This isn’t your run-of-the-mill mac and cheese; it’s a refined take on a beloved classic. Picture a golden-brown crust giving way to a velvety, creamy interior, with the subtle aroma of Gruyère weaving through each forkful. Bid farewell to store-bought alternatives and embrace the joy of crafting this gourmet dish in your own kitchen.

What makes this baked macaroni and cheese recipe so delicious? The cheese blend! Two cheddar cheeses and a nutty gruyere elevate this dish from the normal mac to something extraordinary. This macaroni and cheese is a great option whether you are looking for an entree or a mac n cheese side dish!

Ingredients

• Butter: You should use unsalted butter for mac and cheese so that you can completely control the amount of salt the dish has.
• Sharp cheddar cheese – The sharp cheddar cheese in mac ‘n’ cheese imparts a bold and tangy flavor, elevating the dish with its robust profile and adding a delightful complexity to each creamy, indulgent bite.
• Medium sharp cheddar cheese – Medium sharp cheddar cheese in mac ‘n’ cheese contributes a balanced and mellow flavor, providing a smooth and creamy profile that complements the dish without overpowering it.
• Gruyere cheese – Gruyère in mac ‘n’ cheese adds a nutty and slightly sweet undertone, enhancing the overall richness of the dish with its distinctively complex and savory flavor.
• Dry Mustard – Dry mustard in mac ‘n’ cheese imparts a subtle, zesty kick, elevating the cheese sauce with a hint of pungency that enhances the overall depth and complexity of flavor.

how do I make gruyere mac n cheese?

This gruyere mac n cheese recipe is simple and straightforward. The result is a creamy, decadent baked mac n cheese without breadcrumbs, and instead, topped with a gooey browned cheese topping.

First things first, preheat your oven to 350°F and butter the inside of a 2 qt baking dish. Next, bring a large pot of water to a boil.

• While you are bringing the pot of water to a boil, grate your cheeses. Honestly, if you make a lot of recipes with shredded cheese, I think it is worth it to purchase a food processor. It is so easy and fast to shred cheese using a food processor. If not, use a box grater.
• Once you’ve grated the 3 types of cheese (sharp cheddar, medium sharp cheddar, and gruyere), combine and mix them. You will have a total of 3 cups of cheese. Set aside 1 1⁄2 cups of shredded cheese (this will be used for the sauce). The other 1 1⁄2 cups will be used for the middle and top layer, but we will get into that later.

Once boiling, add salt and cook the dried pasta for about 1 minute less than the package directs you for al dente — you don’t want mushy noodles! Drain the cooked pasta and drizzle with olive oil or toss with a bit of butter to prevent it from sticking, set aside.

• Time to make the roux. A roux (pronounced like roo), is the term for when you cook flour with fat (normally, and in this case, butter), in order to thicken a sauce.
• First, combine the 3⁄4 cup of 2% milk and 1 1⁄4 cup of half and half, set aside. Melt 1⁄2 stick of butter in a large saucepan over medium heat. Slowly add the flour and whisk to combine. Cook for 1 minute, whisking frequently. Slowly add about half of the milk/half and half mixture in while whisking constantly, until smooth. Then pour in the raining milk/half and half (continuing to whisk) until it is all smooth and well-combined.

Once combined, continue to cook while whisking frequently until the sauce has thickened. Remove the saucepan from the heat and add the 1⁄2 tbsp salt, 1⁄4 tsp freshly ground black pepper, tsp paprika, and 1⁄4 tsp dry mustard. Then add The 1 1⁄2 cup of cheese you set aside for the sauce. Mix to combine until the cheese has completely melted and the sauce is smooth.

Grab a large mixing bowl and dump the drained pasta into it. Then pour the cheese sauce on top and mix to combine fully. 

Pour half of the macaroni and cheese into the prepared 2 qt dish, then top with half of the reserved cheese, sprinkling on top evenly. Add the remaining macaroni and cheese to the dish and sprinkle the last bit of cheese on top in an even layer.

Bake the macaroni and cheese at 350°F for about 30 minutes or until bubbling and golden on top. Let the macaroni and cheese set for about 5-10 minutes before serving.

recipe tips and notes

• Al dente pasta – Cook the pasta to al dente, as it continues to absorb the cheese sauce during baking, preventing it from becoming mushy. Test the pasta a minute or two before the recommended cooking time to achieve the perfect texture.
• Gradual cheese addition – When preparing the cheese sauce, add the cheese gradually and stir continuously to ensure a smooth and creamy consistency. This prevents clumping and ensures that the cheese is evenly distributed throughout the dish.
• Shred your own cheese – Shred your own cheese for macaroni and cheese to achieve a smoother melt and superior texture, as pre-shredded varieties often contain anti-caking agents that can compromise the sauce’s silkiness and result in a less homogenous and flavorful dish.