Macaroni Gruyère Recipe

Preheat oven to 375°F (190°C) if you plan to bake the macaroni for a browned top. Bring 2 liters (about 8 cups) of water to a rolling boil in a large pot. Add 1 tablespoon salt.

Add 12 oz elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package directions). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make the roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Once foaming subsides, add 4 teaspoons flour and whisk continuously for about 1–2 minutes until the raw flour smell disappears and the roux becomes pale and slightly nutty but not browned.

Add milk and cream

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer while whisking. Simmer for 3–5 minutes until the sauce thickens to coat the back of a spoon.

Season

Stir in 1 teaspoon Dijon mustard, 1 teaspoon freshly grated nutmeg, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Add cheeses

Reduce heat to low. Gradually add 3 cups grated Gruyère, stirring constantly so the cheese melts smoothly into the béchamel. Add 1 cup finely grated Parmesan and stir until fully incorporated and sauce is glossy. If the sauce seems too thick, whisk in up to the reserved 1/2 cup pasta water, 1 tablespoon at a time, until you reach a creamy consistency that will coat the pasta (sauce should be slightly thick but pourable).

Combine pasta and sauce: Add the drained pasta to the sauce pot (or transfer sauce into the large pasta pot) and stir gently to coat every piece of pasta with the Gruyère sauce. If needed, add a splash of reserved pasta water to loosen.

For stovetop Macaroni: Serve immediately in warmed bowls, topping with a light dusting of extra Parmesan and chopped parsley, if desired.

For baked Macaroni: Transfer the coated pasta into a buttered 9x13-inch (or equivalent) baking dish. Brush the top with 2 tablespoons melted butter, sprinkle 3 tablespoons panko and 2 tablespoons extra grated Parmesan evenly over the surface, and dot with remaining parsley if using.

Bake: Place dish in preheated 375°F oven and bake uncovered for 18–22 minutes, until the top is golden and the sauce is bubbly. For a deeper brown crust, broil on high for 1–2 minutes while watching carefully.

Rest and serve: Remove from oven and let rest 5 minutes before serving. Garnish with additional chopped parsley and a grind of black pepper.