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Cheddar Gruyère Mac and Cheese Recipe

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4.5 from 117 reviews

This Cheddar Gruyère Mac and Cheese is a rich and creamy baked pasta dish featuring a luscious blend of sharp cheddar and nutty Gruyère cheeses. It combines a classic homemade cheese sauce with a buttery breadcrumb topping, delivering the perfect comforting, cheesy flavors with a crispy golden crust. Perfect as a hearty main or a crowd-pleasing side, this recipe balances creamy textures with a satisfying crunch.

Ingredients

Scale

Pasta

  • 1 lb short pasta (macaroni, cavatappi, shells, etc.)

Cheese Sauce

  • 6 Tbsp butter, divided
  • ¼ cup flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • ½ tsp garlic powder or 1–2 cloves minced garlic
  • 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

Topping

  • 1⅓ cups breadcrumbs
  • 1½–2 Tbsp olive oil or melted butter

Instructions

  1. Prepare the Pasta: Cook the short pasta in salted boiling water according to package instructions until al dente. Drain well, then toss with 1 tablespoon of butter to prevent sticking. Transfer the pasta to a bowl and let it cool slightly while you prepare the cheese sauce.
  2. Make the Cheese Sauce – Roux Preparation: In a saucepan over medium heat, melt 6 tablespoons of butter. Sprinkle in the flour and whisk continuously to create a smooth roux. Cook the roux until it develops a light golden brown color, which adds a subtle nutty flavor to the sauce.
  3. Add Milk and Cream: Slowly pour in 2 cups of whole milk while whisking constantly to prevent lumps. Once smooth, add the remaining 1 cup milk and 1 cup heavy cream. Continue stirring until the mixture thickens and begins to bubble gently. The consistency should be like a creamy soup.
  4. Incorporate Cheese and Seasonings: Remove the saucepan from heat and stir in 2 cups of the shredded cheddar and Gruyère cheese until melted. Next, add the remaining 2½ cups of cheese and mix until fully incorporated. Season the sauce with paprika, garlic powder, ground mustard, sea salt, and pepper. Stir well to blend all flavors.
  5. Combine Pasta and Cheese Sauce: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Place the cooked pasta in the baking dish and pour the cheese sauce over it, tossing gently to ensure even cheese distribution. Pour any leftover cheese sauce on top for extra creaminess.
  6. Add Topping and Bake: Mix the breadcrumbs with olive oil or melted butter to coat evenly. Sprinkle this breadcrumb mixture along with the reserved 1½ cups of shredded cheese evenly over the pasta. Bake in the preheated oven for 15-20 minutes, or until the top is golden brown, cheese is melted, and breadcrumbs are crispy.
  7. Cool and Serve: Allow the baked mac and cheese to cool for about 10 minutes before serving. This rest time helps the cheese sauce set slightly for optimal creaminess. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Use freshly shredded cheese for better melting and flavor compared to pre-shredded varieties.
  • You can substitute olive oil for butter in the breadcrumb topping for a lighter crunch.
  • Adding ground mustard and paprika enhances the depth and subtle spiciness of the cheese sauce.
  • Ensure the roux is cooked to a light golden color to avoid a raw flour taste.
  • For an extra crunchy topping, double the breadcrumb mixture.
  • Serving suggestion: Pair with a crisp green salad or steamed vegetables for a complete meal.

Keywords: mac and cheese, cheddar, gruyere, baked mac and cheese, cheesy pasta, comfort food

Find it online: https://leofoster.com/cheddar-gruyere-mac-and-cheese-recipe/