Best 2 Gruyère Macaroni And Cheese Recipes

Indulge in a culinary journey with our exquisite Gruyère Macaroni and Cheese recipes, a symphony of flavors that will tantalize your taste buds. Prepared with two different cooking methods, the baked and stovetop versions offer unique textures and experiences. The baked macaroni and cheese is a classic comfort food, featuring a golden-brown crust and a creamy, bubbly interior. The stovetop version, on the other hand, offers a quick and easy weeknight meal, with a rich and velvety sauce that coats every noodle perfectly. Both recipes showcase the nutty and subtly sweet flavor of Gruyère cheese, a Swiss Alpine cheese that melts beautifully and adds a touch of luxury to this classic dish. Accompanied by step-by-step instructions and helpful tips, these recipes ensure a delightful and satisfying culinary experience.

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

MULTI-COOKER CHEDDAR GRUYERE MACARONI AND CHEESE

Multi-Cooker Cheddar Gruyere Macaroni and Cheese image

You can't beat this rich and creamy Ninja Foodi mac and cheese. This multi-cooker recipe is a new twist on the original. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

4 cups water
2 teaspoons canola oil
16 ounces uncooked elbow macaroni
2-1/2 teaspoons ground mustard
1 teaspoon onion powder
1/2 teaspoon white pepper
1/4 teaspoon ground nutmeg
2-3/4 cups half-and-half
1/2 cup unsalted butter, cubed and divided
1-1/4 pounds cheddar cheese, shredded (5 cups)
3/4 pound Gruyere or Emmenthaler cheese, shredded (3 cups)
1 cup crushed Ritz crackers (about 25 crackers)
Chopped fresh chives

Steps:

Add macaroni, water and oil to inner pot of large multi-cooker; stir. Lock pressure lid. Press pressure function; select custom. Press timer; set to 3 minutes. Start. , Let pressure release naturally for 2 minutes; quick-release any remaining pressure. Whisk ground mustard, onion powder, white pepper and nutmeg into half-and-half. Pour over macaroni. Stir in 4 tablespoons butter and cheeses until thoroughly combined and melted. Melt remaining 4 tablespoons butter; stir in cracker crumbs. Sprinkle over macaroni. , Cover with air frying lid. Press air fry function; set to custom. Press timer; set to 7 minutes. Start. Cook until crumbs are golden brown. Just before serving, sprinkle with chives..

Nutrition Facts : Calories 635 calories, Fat 42g fat (23g saturated fat), Cholesterol 126mg cholesterol, Sodium 604mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

Tips:

Use high-quality gruyère cheese. The better the cheese, the better the macaroni and cheese will be. Look for a gruyère that is aged for at least 6 months and has a nutty, slightly sweet flavor.

Cook the macaroni al dente. This will prevent it from becoming mushy when it is baked in the cheese sauce.

Make a roux. A roux is a mixture of butter and flour that is used to thicken the cheese sauce. It will help to prevent the sauce from becoming thin and watery.

Use whole milk. Whole milk will make the cheese sauce richer and creamier. If you don't have whole milk, you can use a combination of whole milk and half-and-half.

Add some spices. A little bit of salt, pepper, and nutmeg will help to enhance the flavor of the macaroni and cheese.

Bake the macaroni and cheese until it is golden brown and bubbly. This will ensure that the cheese sauce is melted and gooey.

Conclusion:

Gruyère macaroni and cheese is a classic comfort food that is sure to please everyone at the table. It is easy to make and can be customized to your liking. With a few simple tips, you can make the best gruyère macaroni and cheese you've ever tasted.