Ultimate Three Cheese Gruyere Mac and Cheese is the best, sophisticated and cheesiest homemade mac and cheese ever! Sharp white cheddar, coarsely grated Swiss-stye Gruyere and dry Jack combine for the ultimate macaroni and cheese.
So it’s freezing here in New Hampshire today. And I was absolutely not expecting the blanket of white that greeted me when I raised the shade this morning. There wasn’t a word of it on the weather forecast yesterday and there weren’t closings or delays listed on our local news station.
The slippery commute bringing the kids to school this morning took twice as long as usual and I saw several accidents coming and going. Too bad. It can be scary out there on the roads with ice and snow. Especially if they aren’t treated well. If I have to go out in snowy weather, I concentrate on keeping lots of space between me and other cars on the road. I also remind myself to pump the brakes and not brake hard. My Mainer dad taught me that back in the day. (Thanks Dad.)
The truth is, I’d rather just stay home and have a snow day with the kids on wintery days like today. And today is the perfect kind of day for making this Ultimate Three Cheese Gruyere Mac and Cheese. This afternoon there are two casserole dishes of homemade mac & cheese baking in the oven….
That SMELL!
And kid after kid comes into the kitchen asking: “IS IT TIME FOR DINNER YET???” (What they always say when I make this mac and cheese.)
Soon, soon. All good things take time. (And good things come to those who wait… patiently!)
This Ultimate Three Cheese Gruyere Mac and Cheese recipe comes from a friend who makes it often. She got the recipe from a newspaper clipping years ago. Her friends always request it and she brings it to dinner parties, pot lucks, you name it. And I know why. Cheddar, Gruyere and dry Jack cheeses meld together making the cheesiest, ultimate mac & cheese dish ever.
I think the key ingredient is the Gruyere. So if you’re a Gruyere fan, you’ll go ga ga over this dish. This homemade mac & cheese recipe has plenty of cheesy sauce, so goodbye dry mac & cheese.
And don’t forget the bread crumbs! Make the crispy bread crumb topping by sauteeing fresh bread crumbs in melted butter and sprinkle on top just before baking. Ultimate topping!
Ultimate Three Cheese Gruyere Mac and Cheese is comfort food and the perfect main dish that comes together easily and pleases everybody in the family. I hope you love it too.
Dig in to an occasional indulgence: Ultimate Three Cheese Gruyere Mac and Cheese!
Ultimate Three Cheese Gruyere Mac & Cheese
Ingredients
- 8 ounces dried macaroni cellentani, elbow, spiral, etc. I used Cellentani by Barilla
- 4 tablespoons unsalted butter
- 1/2 cup fresh bread crumbs
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon cayenne pepper
- 2 1/2 cups coarsely grated sharp white cheddar cheese
- 1 cup coarsely grated Swiss-style Gruyere cheese
- 1/4 cup finely grated dry Jack cheese can use Monterey Jack if you can't find the dry Jack
Instructions
- Preheat oven to 375°.
- Grease a 1 1/2 quart souffle baking dish. Set aside.
- Boil large pot of water to cook macaroni according to package directions. But stop cooking about two minutes early. (Pasta should be slightly underdone.)
- Drain and rinse pasta with cold water and set aside.
- In large saucepan, melt 1 tablespoon of the butter.
- Add fresh breadcrumbs and stir until thoroughly coated. Set aside.
- In a small sauce pan or microwave, heat milk until very hot but not scalded.
- Meanwhile, in the pan you used for the bread crumbs, melt remaining 3 tablespoons butter over medium heat. When butter is bubbling, add flour and stir until cooked, about 1 minute.
- Slowly whisk in hot milk, whisking continuously until all milk is incorporated and sauce begins to thicken, about 5 minutes.
- Remove pan from heat and stir in salt, black pepper, cayenne, 1 1/2 cups of cheddar, 3/4 cup of Gruyere and all the dry Jack cheese.
- Mix well until all the cheese has melted.
- Add cooled macaroni to the cheese sauce and pour mixture into the buttered casserole dish.
- Sprinkle with remaining cheddar and Gruyere cheeses, then top with buttered bread crumbs.
- Bake, uncovered, for 25-30 minutes, or until the breadcrumbs are golden brown and casserole is bubbling.
- Let sit for 5 minutes, then serve.
Notes
You may also like: Maple Glazed Ribs
lisa says
February 8, 2016 at 9:25 pmWhere’s my fork!! Mac and Cheese is one of my favorite comfort foods and your photos are making me want to run to the store to buy the ingredients. Soooo delicious!
Carina says
February 8, 2016 at 10:18 pmWe are big fans of home-made mac and cheese sauce around here. It’s such a great treat every now and again. So comforting and delicious. I love gruyere, but we had not tried it in this dish, so thanks for the suggestion. We often serve our mac and cheese with steamed broccoli on the side because the three of us really enjoy broccoli, and it mixes so well with the cheese sauce. Really looking forward to trying this. Take care, Allie. 🙂
Renee ♥ The Good Hearted Woman says
February 8, 2016 at 10:24 pmYou had me at sauteed bread crumbs. Mac & Cheese is just the best thing ever, and this looks amazing! Thank you.
Catherine says
February 9, 2016 at 6:46 amDear Allie, oh how I could for a scoop of this! Mac and Cheese never goes out of style…the gruyere and buttered bread crumbs complete this classic. I wish I had it for breakfast this morning…so comforting! xo, Catherine
Kristen Chidsey says
February 9, 2016 at 8:10 amAllie, I can see why your boys were so anxious for dinner–this looks incredible. Pinned 🙂
Kathy @ Beyond the Chicken Coop says
February 9, 2016 at 8:18 amThere’s nothing better than homemade mac n cheese! Using three cheeses just makes it even more amazing! I love the toasted bread crumbs too….Mmmmmmm!
Christina | Christina's Cucina says
February 9, 2016 at 8:33 amI love Gruyere and I love crispy, buttery breadcrumbs! No wonder your boys kept asking if it was time for dinner! Perfect for winter dinners, I agree. Here in Los Angeles need summer salads, even though it’s only February, as it was so hot yesterday and going to be hotter today: 88 degrees, to be exact! So much for our El Nino rainstorms!
Karla @SmallTownRambler says
February 9, 2016 at 9:01 amMac and cheese…one of my favorites! Thank you for sharing, Allie!
karen@onthebanksofsaltcreek says
February 9, 2016 at 9:37 amWe love Mac n Cheese.
I think it is about time to make some.
Yummy Gruyere.
Looks delicious Allie!
Karen
Aunt Pinkie says
February 9, 2016 at 10:10 amHave never made Mac & cheese – this looks soooo good!
heather @ french press says
February 9, 2016 at 10:12 amit really doesn’t get any more comforting than a big dish of creamy mac and cheese!
Sherry says
February 9, 2016 at 11:22 amThis looks so good! I know this will sound crazy, but can you give me a calorie count per serving? I am trying very hard to watch what I eat as I am a diabetic. But I may have to jump off e Sagan for this one!!
Allie says
February 9, 2016 at 11:52 amYou’re funny Sherry. Most people reading this recipe DON’T want to know how many calories. 🙂 I input all the ingredients into an online calorie calculator at http://www.myfitnesspal.com/recipe/calculator and it spit out 855 calories per serving if you split the entire recipe by 4. (The entire dish is 3,419 calories.) Quite the indulgence, don’t think anyone could eat this every week. But I’m sure there are some ways to cut calories…like having a smaller serving or using light(er) ingredients. Six of us ate this for dinner last night, everyone had plenty but there were no leftovers. If you split it six ways it’s 570 calories a serving. Hope you can try it and it’s definitely worth a splurge if you can pull it off! Thanks for dropping by today.
Anu - My Ginger Garlic Kitchen says
February 9, 2016 at 12:25 pmNothing can beat mac n cheese and homemade are the best. This looks and sounds fabulous, Allie. Can’t wait to try this Gruyere. Hope you are having a good time!
Shashi @ RunninSrilankan says
February 9, 2016 at 12:55 pmI was getting my boots and scarf when I saw that first picture of your creamy mac and 3 cheese, then I saw “8 inches of snow” and figured I cannot walk through 1 inch of it let alone 8! I better oil up my drone and send it over to get me a plate right?! 🙂
My daughter would love this version of mac and cheese Allie – thanks so much for sharing this recipe! xoxo
Tracy says
February 9, 2016 at 2:51 pmThis sounds incredible! It looks even better. You are getting so good at photographing food. I will be thinking about this dish for days now! Thanks a lot…. Lol! Cam will love this. I have got to do the right thing and make it for him, right? Can’t wait!
Marilyn Sylvester says
February 9, 2016 at 7:33 pmYour pictures are awesome! I wish I had a casserole ready for breakfast. After salivating over you photos, I was ready to eat! i literally just bought the ingredients and will be making it tomorrow. I will quadruple the recipe to make 2 good sized casseroles. And no I do not expect leftovers. I will serve one at a work pot luck and the other at an impromptu dinner party where the mac&cheese was requested as usual.
Allie says
February 10, 2016 at 9:40 amHey thanks friend, and I know many more will now will be enjoying this amazing recipe!!!! Sounds like a delicious day ahead.
Michelle | A Dish of Daily Life says
February 9, 2016 at 9:34 pmThere is nothing better than homemade mac and cheese! And I do love gruyere! The cheesier the better!
Rachel @ Baked by Rachel says
February 10, 2016 at 7:04 amI love that you made your own breadcrumbs for this! I usually take the easy route. Totally have to try your way next time 🙂
Allison - Celebrating Sweets says
February 10, 2016 at 8:08 amAllie, this looks amazing! I love mac and cheese and this version is calling my name!
David Crowley says
February 10, 2016 at 8:15 amI love gruyere in mac & cheese, and your topping looks awesome!
Melissa says
February 10, 2016 at 8:50 amI seriously wish I could Face Plant this right now. I love Mac & Cheese. Gruyere is my favorite type to use too. Mouth-watering good!
Laura @MotherWouldKnow says
February 10, 2016 at 11:08 amI could eat this entire casserole of mac ‘n cheese. Love the combination of flavors – and crunchy top, wow! Snow is again on the horizon and this recipe may just be the way to stay sane if I have to stay inside.
Megan Keno says
February 10, 2016 at 5:40 pmThe best comfort food you can get! I love the breadcrumb topping!
Jennifer@NourishedSimply says
February 10, 2016 at 9:35 pmGruyere is one of my favorite cheeses to cook with. I love the rich flavor. I have not though added it to a mac and cheese recipe. Love this!
Sarah Walker Caron (Sarah's Cucina Bella) says
February 11, 2016 at 2:34 amThat looks so rich and creamy — perfect snow day food!
Eva says
February 13, 2016 at 11:35 amLes recettes comme celle-ci sont idéal pour combattre le froid et la pluie de l’hiver. Tellement réconfortant !
Yazmin says
November 22, 2017 at 3:57 pmI’m happy to share that I’m making this for our family potluck thanksgiving as I am a vegetarian and cheese lover! I’m going to double it in size. Question: with the cheese quantity, 2 1/2 cups of shredded cheddar cheese measures quite differently than 20 ounces of cheddar cheese, density of course. Should I use 20 ounces by weight or 2 1/2 cups by a measuring cup? By weight the amount of cheese is almost twice as much. Thanks!
Allie says
November 22, 2017 at 4:48 pmHi Yazmin – I measure it by cups! So for a double recipe, you would use 5 cups grated, sharp white cheddar cheese. Have a wonderful Thanksgiving, I hope everyone loves this dish and that you make wonderful memories together with your family!!! Enjoy.
Yazmin says
November 22, 2017 at 4:56 pmThanks Allie!! I really appreciate it! Happy thanksgiving ! I’ll post the results 🙂 best, Yazmin
Stacey says
December 18, 2017 at 9:35 pmCould this be made ahead and frozen?
Allie says
December 19, 2017 at 8:57 amI haven’t done it, but I don’t see why not. I’d probably put it all together just not bake it in the oven. Then thaw and bake according to the recipe. Merry Christmas Stacey, hope you enjoy this!
Marilyn says
February 1, 2018 at 7:15 pmThis recipe freezes very well. I do it all the time. It takes at least a day to thaw in the fridge.. it should be thoroughly thawed before baking.
Louise Achor says
February 1, 2018 at 11:16 amLooks good!
Adina says
February 1, 2018 at 11:39 amMacaroni and cheese are so great, any version of them. You make me want to cook them for dinner!
Jon Taylor says
February 1, 2018 at 11:43 amDang that no carb diet.
Susie Mandel says
February 1, 2018 at 9:31 pmA must for Julia, our Mac and Cheese Queen. 😉