Gruyere Mac & Cheese Recipe
Creamy gruyere and cheddar cheese sauce topped with herbed bread crumbs
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Ingredients
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Pasta
Cheese Sauce
Topping
Method
Pasta
Cook pasta
Bring 4 cups water and 1 tablespoon kosher salt to a rolling boil in a medium pot. Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 7–8 minutes — it will finish cooking in the oven). Reserve 1/2 cup of the pasta cooking water, then drain pasta and set aside.
Cheese Sauce
Make a roux
In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. When the butter foams, add 3 tablespoons flour and whisk continuously for 1–2 minutes until the raw flour taste is gone and the roux is pale golden (do not let it brown).
Add milk and cream
Slowly pour in 2 cups whole milk and 1/2 cup heavy cream while whisking constantly to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer until it thickens, about 4–6 minutes. Lower heat to medium-low.
Season the béchamel
Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon ground black pepper, and 1/8 teaspoon freshly grated nutmeg. Taste and adjust; add salt to taste (start with 1/4 teaspoon and increase if needed). If the sauce is too thick, whisk in 1–2 tablespoons of the reserved pasta water to reach desired consistency.
Incorporate cheeses
Remove the sauce from heat. Gradually add 2 cups shredded Gruyère and 1 cup sharp cheddar, about a handful at a time, stirring until melted and smooth. Keep the sauce warm — if it becomes too thick, stir in up to 1/4 cup reserved pasta water or a splash of milk to loosen.
Combine pasta and sauce
Fold the drained pasta into the warm cheese sauce until evenly coated. Transfer the mac & cheese into a lightly buttered 8x8-inch baking dish (or similar).
Topping & Bake
In a small bowl, combine 3/4 cup breadcrumbs with 2 tablespoons melted butter, 1 tablespoon finely chopped parsley, 1 teaspoon chopped thyme (or 1/2 tsp dried), 1/2 teaspoon lemon zest (optional), 1/4 teaspoon coarse salt, and 1/8 teaspoon freshly ground black pepper. Toss until crumbs are evenly moistened.
Top and bake
Evenly sprinkle the herbed breadcrumbs over the sauced pasta in the baking dish. Place the dish on a baking sheet to catch any drips and bake in a preheated oven at 375°F (190°C) until bubbling around the edges and the topping is golden, about 18–22 minutes. For a more browned, crunchy top, broil on high for 1–2 minutes — watch closely to avoid burning.
Rest and serve
Remove from oven and let rest for 5 minutes to set. Garnish with a little extra chopped parsley if desired. Serve warm.