Ultimate Three Cheese Gruyere Mac and Cheese is the best, sophisticated, and cheesiest homemade mac and cheese ever! Sharp white cheddar, coarsely grated Swiss-style 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…
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!
How to make gruyere mac and cheese?
- In a large pot, boil the pasta until al dente and set aside. Meanwhile, in a saucepan, melt the butter over medium heat and add breadcrumbs and toast those for a minute or two.
- Set the breadcrumbs aside and in the same pot, melt the rest of the butter. Spoon the flour and stir until cooked for a minute or so. Then slowly stir in hot milk, keep whisking until all the milk is incorporated and the sauce starts to thicken.
- Take the pot out of the heat and add the grated cheeses and seasonings. Toss the macaroni and sauce together in a casserole dish and sprinkle some more of the cheese, then finish up with the breadcrumbs on top.
- Bake in preheated oven on 375 degrees F for 25-30 minutes or until the breadcrumbs are golden brown on top.
Tips and tricks for creamy baked gruyere mac and cheese:
- Boil the pasta until al dente or slightly underdone. The pasta would continue to cook with the sauce in the oven and get to the right consistency.
- Add the milk into the sauce slowly while constantly whisking to avoid creating any lumps from the flour.
- Shred your own cheese, as it has more flavor and would incorporate better and get a more flavorful and creamier sauce.
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.
More easy weeknight recipes you’ll enjoy:
Ultimate Three Cheese Gruyere Mac & Cheese
- 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
- 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.
You may also like: Maple Glazed Ribs.