Prepare to elevate your mac and cheese game with this decadent Gruyere version that transforms an ordinary pasta dish into a gourmet experience. Imagine creamy, luxurious cheese sauce coating perfectly cooked elbow macaroni, with a rich, nutty flavor that will make your taste buds dance. This isn't just another mac and cheese recipe - it's a culinary journey that promises to redefine your comfort food expectations and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 200g elbow macaroni
- 2 cups milk
- 2 cups shredded Gruyere cheese
- 1/4 cup all-purpose flour
- 2 tbsp butter
- Salt and pepper to taste
- Breadcrumbs for topping (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain the pasta in a colander and set aside.
- In a large saucepan, melt the butter over medium heat. Once completely melted and bubbling, add the all-purpose flour and whisk continuously for 1-2 minutes to create a smooth roux, ensuring no lumps form.
- Gradually pour in the milk while whisking constantly to prevent any lumps from forming. Continue cooking and stirring until the mixture thickens and begins to simmer, approximately 3-4 minutes.
- Reduce the heat to low and add the shredded Gruyere cheese in small batches, stirring until the cheese is completely melted and the sauce is smooth and creamy.
- Season the cheese sauce with salt and freshly ground black pepper to taste. Mix thoroughly to ensure even seasoning.
- Add the cooked macaroni to the cheese sauce, stirring gently to coat each pasta piece completely with the creamy Gruyere sauce.
- Optional: If desired, transfer the mac and cheese to a baking dish, sprinkle breadcrumbs on top, and broil for 2-3 minutes until the top is golden brown and crispy.
- Let the mac and cheese rest for 2-3 minutes before serving to allow the sauce to set slightly. Serve hot and enjoy the rich, creamy Gruyere mac and cheese.
Tips
- Always use freshly shredded Gruyere cheese for the smoothest, most melting consistency. Pre-packaged shredded cheese often contains anti-caking agents that can affect texture.
- Whisk continuously when making the roux and adding milk to prevent lumps and ensure a silky smooth sauce.
- For extra richness, you can substitute half the milk with heavy cream.
- If you want a crispy top, don't skip the breadcrumb broiling step - it adds a delightful textural contrast.
- Let the mac and cheese rest for a few minutes after cooking to allow the sauce to set and become even more creamy.
- For a gourmet twist, consider adding crispy bacon bits or caramelized onions as optional mix-ins.
Nutrition Facts
Calories: 533kcal
Carbohydrates: 52g
Protein: 25g
Fat: 27g
Saturated Fat: 16g
Cholesterol: 80mg
