Best 2 Gruyère Mac And Cheese Recipes

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Indulge in a culinary journey with our Gruyère Mac and Cheese recipes, a symphony of flavors that will tantalize your taste buds and leave you craving for more. Embark on a cheesy adventure with our classic Gruyère Mac and Cheese, a timeless dish perfected with a blend of sharp Gruyère, creamy béchamel sauce, and tender pasta. For a touch of indulgence, try our Lobster Gruyère Mac and Cheese, where succulent lobster meat elevates the classic recipe to a luxurious masterpiece. Craving a vegetarian delight? Our Spinach and Artichoke Gruyère Mac and Cheese combines the earthy flavors of spinach and artichoke with a rich Gruyère sauce, creating a symphony of textures and flavors. And for those who love a bit of heat, our Spicy Poblano Gruyère Mac and Cheese delivers a fiery kick with roasted poblano peppers, perfectly balanced by the creamy Gruyère and tangy spices. Each recipe promises a unique culinary experience, ensuring that every bite is a celebration of taste.

Here are our top 2 tried and tested recipes!

GRUYèRE MAC AND CHEESE



Gruyère Mac and Cheese image

This version of mac and cheese is inspired by the staff meals at Bistro d'à Côté, a restaurant where I interned in Paris. It's made with Gruyère cheese and béchamel sauce-and what I'm going for is a really creamy, cheesy interior and a crisp exterior.

Provided by Anita Lo

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

3 cups whole milk
1/4 onion
1 bay leaf
1 pound dry macaroni
salt
3 1/2 tablespoons unsalted butter, plus additional for buttering the dish
3 1/2 tablespoons flour
1 pinch cayenne
1 cup heavy cream
Freshly ground black pepper
3 cups Gruyère, grated, divided, about 12 oz
1/2 cup panko breadcrumbs
1/4 cup Parmesan, grated, about 1 oz
1 tablespoon chives, chopped
1 tablespoon flat-leaf parsley, chopped

Steps:

  • For the béchamel: Heat the milk, onion, and bay leaf in a small saucepan over medium-low heat until steam wisps start to rise from the milk (this is scalding the milk, the stage just before boiling), then turn the heat to low. Meanwhile, bring water to a rapid boil in a large saucepan; salt the water. Add the macaroni, immediately stir with a wooden spoon to prevent sticking, and cook for 6 minutes, stirring occasionally.
  • As the macaroni cooks, prepare the roux: Melt the butter in a medium saucepan over medium heat; then whisk in the flour and cook, stirring, to remove the raw flavor of the flour. Once the mixture is bubbling, turn the heat down to low as it continues to cook, about 5 minutes. Add a pinch of cayenne. Slowly add the scalded milk, whisking vigorously after each addition until sauce is smooth. (Discard the onion and bay leaf.) The sauce will thicken as it heats, so be sure to whisk continuously to avoid burning. When all the milk is incorporated, bring to a simmer again before taking the saucepan off the heat. Drain the cooked pasta thoroughly.
  • Whisk the cream into the béchamel and season with salt and pepper. Place the macaroni in a large bowl and add 2 cups of the Gruyère. Pour the béchamel on top and stir well to combine. Season to taste with salt.
  • Assemble and bake the macaroni: Preheat oven to 400 degrees F. Pour macaroni into a buttered baking dish and top with the remaining Gruyère, then sprinkle on the panko and Parmesan. Bake until the top is lightly browned and cheese is bubbly, 20-30 minutes.
  • Remove macaroni from the oven and set aside. Chop chives and parsley and garnish before serving.

APPLE WHITE CHEDDAR AND GRUYERE MAC AND CHEESE RECIPE



Apple White Cheddar and Gruyere Mac and Cheese Recipe image

Provided by briarrose413

Number Of Ingredients 15

6 slices French bread
6 tbsp. Tillamook® Unsalted Butter
2 cups milk
1 1/4 cups heavy cream
3/4 cups apple cider
6 tbsp. flour
2 tbsp. plus 1/2 teaspoon salt
1/4 tsp. ground black pepper
1/4 tsp. nutmeg
1/4 tsp. cayenne pepper
1 tbsp. Dijon mustard
3 1/2 cups Tillamook® Vintage White Cheddar Cheese
1 cup Gruyere cheese
4 cups medium shell pasta
3-4 quarts water for pasta

Steps:

  • Heat oven to 375°. Butter a 13x9 inch dish. Remove crust from bread, cut into 1/2 inch cubes, and place in bowl. Melt 2 tablespoons butter over medium heat. Pour melted butter over bread and toss to coat. Put bread cubes into a food processor and process until fine crumbs form. Set bread crumbs aside. In a medium saucepan over medium heat, heat milk, cream and apple cider until hot. While milk mixture is heating, melt remaining 4 tablespoons butter in a large high-sided skillet over medium heat. When butter is melted and bubbling, add flour. Cook stirring for 1 minute. Pour hot milk mixture slowly into skillet with flour-butter mixture whisking constantly. Continue cooking and whisking over medium heat until sauce bubbles and becomes thick. Remove from heat and stir in 1/2 teaspoon salt, pepper, nutmeg, cayenne pepper, mustard, 2 1/2 cups cheddar and 1/2 cup gruyere. Combine and set aside. Fill a large saucepan with 3 to 4 quarts of water add remaining 2 tablespoons salt and bring to boil. Add pasta and cook slightly less than what the package calls for. Pasta should be slightly underdone. Pour pasta into colander and rinse under cold water draining well. Stir pasta into cheese sauce and transfer to prepared casserole dish. Sprinkle remaining 1 1/2 cups cheese over pasta and spread bread crumbs on top to cover. Bake for about 30 minutes or until golden brown on top.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the mac and cheese will be. Use a good quality Gruyère cheese that is flavorful and nutty. Also use a good quality pasta that will hold its shape when cooked.
  • Cook the pasta al dente: Don't overcook the pasta, or it will become mushy. Cook it just until it is al dente, or slightly firm to the bite.
  • Make a roux: A roux is a mixture of butter and flour that is used to thicken the sauce. It helps to create a smooth and creamy sauce.
  • Use milk and cream: Milk and cream add richness and flavor to the sauce. You can use whole milk, skim milk, or a combination of the two. If you want a richer sauce, use more cream.
  • Add cheese gradually: Add the cheese gradually, stirring constantly, until it is melted and smooth. Don't add all of the cheese at once, or it will clump together.
  • Season the sauce to taste: Add salt, pepper, and garlic powder to taste. You can also add other seasonings, such as paprika, cayenne pepper, or nutmeg.
  • Bake the mac and cheese until it is bubbly and golden brown: This will help to create a crispy top and a creamy interior.

Conclusion:

Gruyère mac and cheese is a delicious and comforting dish that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you like it simple or loaded with toppings, this mac and cheese is sure to please everyone at the table.

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