I used whole milk in this recipe, but you could also use low-fat milk. May be prepared in advance up to this point, covered, and refrigerated.īake for 40 to 45 minutes, or until the sauce is bubbly and the top is golden brown. Top macaroni and cheese with remaining 1-1/2 cups Cheddar Cheese and Panko breadcrumbs. Stir until the cheeses are melted and the sauce is creamy and smooth.Īdd the cooked macaroni and stir well. Remove pan from heat add 3 cups of the Cheddar cheese, all of the Gruyère cheese, 1/2 tablespoon salt, pepper, and nutmeg. Whisk in the milk and cook for several more minutes, until bubbly and thickened. Cook over medium heat for 2 minutes, stirring with a whisk. Melt 6 tablespoons of butter in a large (4-quart) pot whisk in the flour. Drain and rinse well with cold water drain completely. Add the macaroni and cook according to the directions on the package, for 9 to 10 minutes. Set aside.īring a large pot of water with 1 tablespoon of Kosher salt to a boil. Spray a 3-quart baking dish with nonstick spray. Ultimate Make Ahead Macaroni and CheeseĨ Tablespoons (1 stick, 4 ounces) unsalted butter, dividedĢ 1/2 cups (10 ounces) Gruyère cheese, shreddedĤ 1/2 cups (18 ounces) sharp Cheddar cheese, shredded and divided
Homemade macaroni and cheese recipe with gruyere mac#
Cheeses: The secret to a gooey mac and cheese is putting in cubes of Cheddar cheese-they melt as the pasta bakes, creating pockets of velvety goodness in every bite.A holiday favorite, Ultimate Make Ahead Macaroni and Cheese can feed a crowd.Worcestershire sauce: This Southern pantry staple adds the right amount of umami to each bite of this baked macaroni and cheese.Milk and heavy cream: Adding milk and heavy cream to the roux transforms the gravy into a hearty béchamel sauce.Onion: This may not be traditional for some mac and cheese recipes, but we've found this bit of onion adds loads of savory flavor-and it'll be virtually undetected.
Dry mustard, freshly grated nutmeg, black pepper, and cayenne all add a hefty dose of flavor that can be savored in each bite. Dry mustard, nutmeg, black pepper, and cayenne: If you're looking to take your homemade mac and cheese to the next level, don't skip on the seasonings.Butter and flour: The addition of butter and flour to macaroni and cheese makes a roux, a thickening agent for the cheese sauce that is spread over the pasta before it bakes.Pasta: While elbow macaroni is the most traditional form of pasta used in macaroni and cheese, you can easily swap it out for other short pasta varieties like cavatappi, penne, or farfalle.Cold milks have to warm before they can fully mix with the flour mixture, but warmer liquids start that process more quickly. A faster mix: Using room temperature milk and heavy cream will help the sauce thicken faster.High heat can cause burning, and the cheese will not melt evenly before it starts to boil, which could lead to dry macaroni and cheese. A better melt: Keep the heat low when melting the cheese.Gooey cheese pockets in every bite: Our Test Kitchen's secret to an incredible macaroni and cheese is cubes of Cheddar cheese that melt as the pasta bakes, creating pockets of gooey goodness in every bite.We recommend buying blocks of cheese and shredding it yourself at home for the perfect melty texture. Shred your own cheese: Buying packets of shredded cheese may make prep easier, but packaged shredded cheese is often coated to prevent clumping and doesn't melt as cheese should.We recommend 4 to 5 minutes to avoid soggy pasta.
Boiling the perfect pasta: The pasta should be cooked in less time than expected since it will continue to cook in the oven.
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