Introduction

Cheddar Gruyère Mac and Cheese is a rich, creamy twist on a classic comfort food favorite. Combining sharp cheddar and nutty Gruyère, this dish offers a perfectly balanced cheesy flavor with a crispy breadcrumb topping. It’s ideal for a cozy family dinner or when you want to impress guests with a delicious, homemade meal.

The image shows a close-up of a rectangular white baking dish filled with macaroni and cheese. The top layer is golden brown and crispy breadcrumbs sprinkled with small green herbs. Underneath, several layers of creamy, melted yellow cheese coat the curly macaroni pasta, creating a rich, smooth texture. A wooden spoon scoops out some macaroni and cheese from one corner, revealing the soft, cheesy pasta beneath the crust. The dish sits on a white marbled surface with a salt shaker and some green herb leaves on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb short pasta (macaroni, cavatappi, shells, etc.)
6 Tbsp butter (divided)
¼ cup flour
3 cups whole milk
1 cup heavy cream
½ tsp garlic powder (or 1-2 cloves minced)
¼ tsp ground mustard
½ tsp paprika
½ tsp sea salt
½ tsp pepper
4 cups cheddar cheese (freshly shredded)
2 cups Gruyère cheese (freshly shredded)
1⅓ cups breadcrumbs
1½-2 Tbsp olive oil (or melted butter)

Instructions

Step 1: Prepare the pasta al dente according to package instructions, adding sea salt to the boiling water before adding pasta. Drain and toss with 1 tablespoon butter, then transfer to a bowl to cool slightly.
Step 2: Combine all the shredded cheddar and Gruyère cheese and set aside 1½ cups for later. In a saucepan, melt 6 tablespoons butter over medium heat. Add the flour and whisk constantly to create a roux. Continue whisking until it turns a light golden brown.
Step 3: Slowly pour in 2 cups of the milk, whisking constantly to avoid clumps. Once smooth, add the remaining milk and cream. Stir until the mixture thickens and slightly bubbles, reaching the consistency of a creamy soup.
Step 4: Remove the sauce from heat and stir in 2 cups of the cheese mixture until melted. Add the remaining 2½ cups of cheese gradually, stirring to melt completely. Mix in the paprika, garlic powder, ground mustard, salt, and pepper.
Step 5: Preheat the oven to 350°F. Grease a 9×13 inch baking dish. Pour the mac and cheese mixture into the dish and toss gently to distribute the cheese evenly. Pour any remaining cheese sauce over the top.
Step 6: Sprinkle the reserved 1½ cups shredded cheese evenly over the mac and cheese. In a small bowl, whisk breadcrumbs with olive oil (or melted butter) and sprinkle over the cheese layer. For extra crunch, you can double the breadcrumb topping.
Step 7: Bake for 15-20 minutes, until the cheese melts, bubbles, and the breadcrumbs turn golden brown. Let cool for about 10 minutes before serving.

Tips & Variations

For a deeper flavor, try adding a splash of white wine to the cheese sauce before adding the milk and cream.
Use gluten-free flour and pasta to make this recipe gluten-free.
Add sautéed onions or caramelized garlic for an extra layer of flavor.
Substitute part of the cheddar with smoked gouda for a smoky twist.
To make it vegetarian, ensure the cheese you use is free from animal rennet.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 325°F until warmed through to preserve the crispy topping. Avoid microwaving if possible, as it may soften the breadcrumbs.

How to Serve

A white square baking dish filled with creamy macaroni and cheese topped with golden crispy breadcrumbs. The macaroni pasta is coated in rich, gooey, yellow cheese sauce with a slightly bubbly texture. A wooden spoon lifts a portion from the dish, revealing soft, cheesy pasta underneath the crunchy topping. The dish sits on a white marbled surface with a small wooden bowl of chopped herbs blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, short pasta shapes like macaroni, cavatappi, or shells work best for mac and cheese since they hold the sauce well. Feel free to use your favorite shape.

Can I make this mac and cheese ahead of time?

Absolutely. You can prepare the dish through Step 4 and refrigerate it. When ready, add the cheese and breadcrumb topping, then bake according to the instructions.