Rahul and I share our favorite creamy macaroni and cheese recipe that uses freshly grated gruyere, white cheddar, and parmesan for a strong cheese flavor that melts perfectly.
It’s taken me a long time to offer you a macaroni and cheese recipe I can stand behind. This is it.
Have you had macaroni and cheese where the cheese is gritty and doesn’t melt well, or it’s really greasy or clumps up? Gross. Not our macaroni and cheese.
Some people use eggs to create a custard-like consistency, but since we don’t eat eggs we tend to opt out of recipes that involve them. Not our macaroni and cheese.
OUR macaroni and cheese use a gruyere, white cheddar, and parmesan mix. We found that cheddar cheese, while great for eating on its own, doesn’t add a lot of flavor to macaroni and cheese, so we started adding gruyere. Then, since we had a block of parmesan cheese leftover from the Eggless Pasta Carbonara recipe, we added freshly grated parmesan for another kick.
Feeling adventurous? Add some (I mean, a lot) of bacon crumbles. I mean, you’re already eating a bunch of cheese, so it’s not like bacon is going to make this any less healthy!
CREAMY GRUYERE, WHITE CHEDDAR AND PARMESAN MACARONI AND CHEESE
- 2 tbsp butter + 4 tbsp butter
- 4 tbsp plain bread crumbs
- 2 3/4 cups whole milk
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp dried yellow mustard
- 1/8 tsp cayenne pepper
- 1/8 tsp black pepper
- 1 1/2 cups freshly grated gruyere cheese
- 1 1/2 cups freshly grated white cheddar cheese
- 3/4 cup freshly grated parmesan cheese
- 1/2 box elbow macaroni
Preheat the oven to 375 degrees. Grease a 2-quart baking dish with butter. Make the topping by melting 2 tablespoons of butter in a microwaveable dish, then toss in the breadcrumbs and stir. Set aside.
In a small saucepan, heat the whole milk over medium heat until warm.
Melt 4 tablespoons of butter in a medium-sized saucepan. Add the flour and whisk, cooking for 3-4 minutes or until the roux is a golden yellow color. Add the warm milk and whisk until thick and bubbly. Whisk in salt, dried yellow mustard, cayenne pepper, black pepper and shredded cheeses until cheeses have melted through. Set the sauce aside.
Set a large pot of water on the stove over high heat to boil for the macaroni. Drop the macaroni and cook about 6 minutes. Drain, then stir the macaroni into the cheese sauce.
Pour the macaroni and cheese into the greased baking dish. Top with the breadcrumbs and bake for 30 minutes or until brown and bubbly.