Description
Baked Gruyere Mac n Cheese with creamy sauce, gooey cheese, and crispy breadcrumbs for a comforting crowd-pleaser.
Ingredients
Scale
- 1 pound (450g) elbow macaroni or cavatappi pasta
- 4 tablespoons (57g) unsalted butter, plus 2 tablespoons for topping
- ¼ cup (31g) all-purpose flour
- 3 cups (710ml) whole milk, warmed
- ½ teaspoon ground nutmeg
- 1 teaspoon Dijon mustard
- 8 ounces (225g) Gruyere cheese, freshly grated (about 2 cups)
- 4 ounces (113g) sharp cheddar, freshly grated (about 1 cup)
- 2 ounces (57g) Parmesan cheese, freshly grated (about ½ cup)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup (60g) panko breadcrumbs
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. Bring a large pot of salted water to a rolling boil and cook the pasta for 2 minutes less than the package instructions state. The pasta should be noticeably firm as it will continue cooking in the oven. Drain well, but do not rinse—the starch helps the sauce adhere better.
- Step 2: While the pasta cooks, start your sauce by melting 4 tablespoons of butter in a large saucepan over medium heat. Once melted, add the flour and whisk continuously for 2-3 minutes until the mixture looks like wet sand and smells slightly nutty. This roux will thicken your cheese sauce perfectly without lumps.
- Step 3: Gradually pour in the warmed milk, whisking constantly to prevent lumps from forming. Continue to cook, stirring frequently, for about 5-7 minutes until the sauce thickens enough to coat the back of a spoon. You’ll know it’s ready when you can draw a line through the sauce on the back of a spoon and it holds its shape.
- Step 4: Remove the saucepan from heat and stir in the nutmeg and Dijon mustard, which enhance the cheese flavor without overpowering it. Add the grated cheeses in small handfuls, stirring until completely melted before adding more. This gradual addition prevents the sauce from becoming grainy or separating.
- Step 5: Season your silky cheese sauce with salt and pepper, tasting and adjusting as needed. Remember that cheese adds saltiness, so start conservatively. Fold in your cooked pasta, ensuring each piece is coated generously with the luxurious cheese sauce.
- Step 6: Transfer your Baked Gruyere Mac n Cheese mixture to the prepared baking dish. In a small bowl, melt the remaining 2 tablespoons of butter and mix with the panko breadcrumbs until evenly moistened. Sprinkle this topping evenly over the mac and cheese for that irresistible crispy contrast.
- Step 7: Bake uncovered for 25-30 minutes until the sauce is bubbling around the edges and the top is golden brown and crispy. Allow to rest for 5-10 minutes before serving to let the sauce set slightly, resulting in perfect servings every time.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 75mg