Best 2 Baked Gruyere And Herb Macaroni Recipes

Indulge in a symphony of flavors with our exquisite Baked Gruyère and Herb Macaroni, a culinary masterpiece that elevates the classic macaroni and cheese to a new level of sophistication. This delectable dish features a medley of textures and tastes, with tender macaroni nestled in a creamy, cheesy sauce infused with nutty Gruyère, aromatic herbs, and a hint of Dijon mustard. Discover a collection of other tantalizing recipes in this article, including a flavorful Butternut Squash and Sausage Skillet, a hearty and comforting Tuscan Sausage and Kale Soup, and a refreshing Cucumber and Avocado Salad with Lemon-Tahini Dressing. Embark on a culinary journey and treat your taste buds to dishes that are both satisfying and unforgettable.

Here are our top 2 tried and tested recipes!

GRUYèRE MACARONI AND CHEESE

Gruyère Macaroni and Cheese image

This dish features all the creamy comfort of traditional home-style mac and cheese, updated with nutty and flavorful Gruyère cheese. This quick fix favorite comes together on the stovetop in 30 minutes.

Provided by By Angie McGowan

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon grated or very finely chopped garlic
2 cups milk
2 cups shredded Gruyère cheese (8 oz)
1 tablespoon chopped fresh rosemary leaves

Steps:

Cook and drain macaroni as directed on package.
In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and rosemary. Stir with whisk until smooth. Stir in drained macaroni.
Serve with additional rosemary if desired.

Nutrition Facts : ServingSize 1 Serving

CLASSIC BAKED MACARONI AND CHEESE

Classic Baked Macaroni and Cheese image

Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.

Provided by Alison Roman

Categories dinner, lunch, casseroles, pastas, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper

Steps:

Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram

Tips:

Use fresh ingredients. This will make a big difference in the flavor of your macaroni and cheese. Use fresh herbs, grated cheese, and milk.
Don't overcook the macaroni. Cook it al dente, according to the package directions. Overcooked macaroni will be mushy and not as flavorful.
Make sure the cheese sauce is thick and creamy. Use a combination of Gruyère, Cheddar, and Parmesan cheeses. Add a little milk or cream to help it come together.
Season the macaroni and cheese to taste. Add salt, pepper, and any other spices you like. You can also add a little bit of mustard or hot sauce for some extra flavor.
Top the macaroni and cheese with breadcrumbs and bake until golden brown. This will give it a nice, crispy crust.

Conclusion:

Baked Gruyère and Herb Macaroni is a delicious and easy-to-make dish that is perfect for any occasion. It is creamy, cheesy, and flavorful, with a crispy breadcrumb topping. Follow these tips to make the best macaroni and cheese you've ever had.