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Homemade macaroni and cheese recipe with gruyere for mac#
Homemade macaroni and cheese recipe with gruyere mac#

STEP 10: Top the mac and cheese with the breadcrumb topping. Take the pot off the heat and stir in the parmesan cheese.

STEP 9: Make the topping: melt the butter in a medium pot, add the breadcrumbs and stir to coat. This stovetop mac and cheese will also be delicious. TIP: If you don’t want to bake your mac and cheese you don’t need to, just add a little less sauce to the pasta. It will thicken in the oven and then more while cooling. The mac and cheese will be too runny at this point – baked mac and cheese must be really runny before going into the oven or it will turn out dry. STEP 8: Add the cheese sauce and cooked and drained macaroni to a 9×13 inch (23x33cm) casserole dish, and stir them together. I often mix the sauce additionally with the blender even if it’s already smooth – it won’t split when reheated or frozen and thawed.

You should have a smooth sauce but if yours look grainy, just blend it with a hand mixer/blender and it will be perfect. STEP 7: When all the cheese has been added season the sauce with lemon juice, salt, and black pepper. Gradually add cheese, about 1/2 cup at a time, whisking after every addition until the cheese is melted and incorporated into the sauce. STEP 6: Cook the milk mixture over very low heat and make sure it’s cooking very gently. Whisk until combined, bring to a boil, and cook for 2 minutes. Cook over low heat for about a minute.Īdd milk, heavy cream, and spices (paprika, onion and garlic powder, cayenne pepper, and Dijon mustard). STEP 5: Add flour and whisk until combined. STEP 4: Make brown butter: cook the melted butter over medium heat, whisking often, until it turns light brown and smells nutty. STEP 3: Add butter to a medium pot and melt it. STEP 2: Grate Gruyere and cheddar cheese on the large holes of a box grater. STEP 1: Preheat the oven to 400☏ (200☌).Ĭook the pasta 1 minute shorter than the package instructions. You could also top your mac and cheese with crispy bacon or crispy prosciutto. I’m adding it to ALL my casseroles because it’s simply irresistible.

Crunchy breadcrumb parmesan topping: it’s seriously the best, don’t omit it! Panko breadcrumbs, parmesan cheese, and butter.

It cuts through the heaviness of cheesy sauce and adds subtle flavor but the sauce won’t taste lemony, it’s just a small amount. Yes, you may think what lemon juice is doing in mac and cheese, but it’s a really great addition.

Spices and seasonings for cheese sauce: paprika, garlic and onion powder (you could also use fresh garlic and cook it in butter for 30 seconds), cayenne pepper for some gentle heat, Dijon mustard, AND lemon juice.

I don’t recommend adding just Gruyere, sharp taste of cheddar is also needed in this sauce. You can use just cheddar if you can’t find Gruyere but I would really recommend adding it – it adds a wonderful flavor.

Homemade macaroni and cheese recipe with gruyere for mac#

Cheese: I used the best combo of cheeses for mac and cheese: creamy Gruyere cheese that has a nutty and strong flavor and sharp cheddar cheese.Standard ingredients for cheese sauce: butter, flour, milk, heavy cream (you can use milk), cheese.Here’s what you need to make this delicious mac and cheese: You may also like our pumpkin mac and cheese! Ingredients It’s a quick to make and ooey-gooey comfort food with complex flavor! It’s the perfect impressive side dish to make for a crowd. It’s topped with crispy breadcrumb parmesan topping and baked until gooey in the middle and super crispy on top. The cheese sauce is made with brown butter, spices, and two kinds of cheese – delicious Gruyere cheese and sharp cheddar. This Gruyere mac and cheese recipe is really exceptional.