I finally get to share one of my favorite Mac and Cheese recipes with y’all!
This here Gruyere Mac and Cheese is the best mac and cheese in the world.
Yes, I said the world!
I make this all of the time for Summer because it’s her favorite too.
Now before we get started let me say you can make a stove top version of this if you just omit the eggs.
After you mix everything together you can eat it right out of the pot like Summer and I do when I don’t bake it.
Summer prefers the stove top version.
I’m a lover of the overly-browned cheese crust that forms while this baby’s baking.
Bake or stove top this Mac and Cheese is delicious.
I think it tastes so good because the mixture of Gruyere with the sharp cheddar and jack cheeses.
I always add sharp cheddar to my mac and cheese because I love the flavor it adds.
I think it gives it a “bite” you can’t get with other cheeses alone.
First, this is real simple to make.
Start with melted butter and extra virgin olive oil. Add flour and make a light golden brown roux.
To the roux you add the cream and milk.
Now add the cheeses by the handful. Don’t forget to reserve cheese to top the mac with.
I usually save around two to three cups of cheese for the top of my mac.
Whisk in the cheeses and add the spices.
Don’t forget to boil your pasta a little less than the package directions because were baking this too.
I let my pasta and sauce cool for awhile because I don’t want my eggs turning into scrambled eggs when I add them to the pasta and sauce.
My mama taught me how to temper the eggs slowly to prevent this from happening but we’ll save all that fancy stuff for another time.
I just allow my sauce and pasta to cool and then add the beaten eggs.
After everything is mixed together, top with more cheese and bake it.
Don’t forget to broil it for a few minutes to crisp the top up.
Allow the mac and cheese to cool slightly before serving.
Enjoy!
Gruyere Mac and Cheese
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10
Ingredients:
- 1 lb. large pasta like rigatoni, large elbow
- 1 stick butter, unsalted
- 3 cups sharp cheddar cheese, grated
- 3 cups jack cheese, grated
- 2 cups Gruyere cheese, grated
- 2 cups heavy cream
- 2 cups whole milk
- 1/2 tablespoon creole seasoning
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 tablespoon Tabasco hot sauce
- 3 tablespoons extra virgin olive oil
- 3 tablespoons of flour
Directions:
- Preheat oven to 375 degrees.
- Mix seasoning blend and set aside. Bring a large pot of water to boil. Add about 1 tablespoon of salt to boiling water.
- Add pasta and cook 8 minutes. Remove pasta from stove, drain, rinse in hot water, drain again.
- Coat pasta with about 2 tablespoons of extra virgin olive oil to prevent sticking, 1/2 tablespoon of seasoning blend and set aside.
- Once pasta has cooled add in two beaten eggs and mix well.
- Mix all grated cheese together. Reserve 2 cups of cheese to top the mac and cheese.
- In a sauce pot add extra virgin olive oil and butter heat over medium heat. Add flour and whisk well. Cook for about 4 minutes, whisking constantly.
- Reduce heat to medium low, add cream and milk and whisk well. Add cheese by the handful, whisking well after each addition. Add seasonings and hot sauce.
- Allow sauce to cool slightly.
- Toss in the cooked pasta and mix well.
- Butter a 13X9 oven proof casserole dish with about 2 tablespoons of butter. Place the pasta cheese mixture in the casserole dish.
- Bake at 375 degrees for about 15-20 minutes, turn oven to broil and broil for 4-5 minutes are until golden brown.
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