Best Gruyère Mac And Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

FONTINA-GRUYERE-WHITE CHEDDAR MAC AND CHEESE



Fontina-Gruyere-White Cheddar Mac and Cheese image

Make and share this Fontina-Gruyere-White Cheddar Mac and Cheese recipe from Food.com.

Provided by hauckster

Categories     Cheese

Time 45m

Yield 10 serving(s)

Number Of Ingredients 13

1 lb elbow macaroni
1 tablespoon vegetable oil
1 large onion, finely chopped
5 cups skim milk
1/2 cup unsalted butter
3/4 cup all-purpose flour
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper
1 lb shredded white cheddar cheese
4 ounces gruyere
6 ounces fontina

Steps:

  • In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
  • Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
  • Meanwhile, preheat the oven to 350°F Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
  • Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the cheeses and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
  • Bake for about 25 minutes, or until lightly golden and bubbling.

Nutrition Facts : Calories 654, Fat 36, SaturatedFat 21.4, Cholesterol 107.1, Sodium 940.8, Carbohydrate 50.8, Fiber 2.1, Sugar 2.5, Protein 31.4

PANCETTA, GRUYERE, PARMESAN AND FONTINA MAC & CHEESE



Pancetta, Gruyere, Parmesan and Fontina Mac & Cheese image

Provided by Anne Burrell

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 pound small pasta shells
2 tablespoons extra-virgin olive oil
8 ounces pancetta, diced
1 yellow onion, diced
2 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups milk, plus more if needed
2 tablespoons Dijon mustard
A few dashes hot sauce
2 cups shredded fontina cheese
2 cups shredded Gruyere
1 cup plus 2 tablespoons grated Parmesan
2 tablespoons panko

Steps:

  • Bring a large pot of water to a boil and season generously with kosher salt. Add the shells and cook 2 minutes less than the package directions. You want the pasta to be al dente. Drain, then set aside.
  • Preheat the oven to 400 degrees F.
  • Add the olive oil and pancetta into a large heavy-bottomed pot and turn on the heat to low. Cook the pancetta to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate and set aside. Reserve the pancetta fat. Add the onions and a pinch of salt and cook, stirring occasionally, until translucent, 5 minutes. Add the butter and stir to melt. Add the flour and whisk to create a roux with the pancetta fat and butter. Cook for 1 to 2 minutes to cook out the raw flour taste. Add in the milk, Dijon mustard and hot sauce and whisk until smooth. Bring to a boil, then reduce immediately to a gentle simmer and cook for 3 to 4 minutes until slightly thickened. Add the fontina cheese, Gruyere and 1 cup of the Parmesan. Stir to combine with a rubber spatula until the cheese is melted and the sauce is smooth. Add the cooked shells and crispy pancetta and stir to combine. If the mixture is too thick for your liking, you can add a little more milk. Season to taste with kosher salt.
  • Transfer the mac and cheese into individual ramekins or a large baking dish. Top evenly with the panko and remaining 2 tablespoons Parmesan and place into the oven until the breadcrumbs are browned, about 5 minutes.

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.

GRUYERE AND CHEDDAR MAC AND CHEESE



GRUYERE AND CHEDDAR MAC AND CHEESE image

Number Of Ingredients 12

1 lb. (500 g) dried short pasta, such as straccetti or campanelle
2 Tbs. olive oil
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
1/4 cup (1 1/2 oz./45 g) all-purpose flour
2 cups (16 fl. oz./500 ml) milk
1 cup (8 fl. oz./250 ml) half-and-half
1/4 tsp. freshly ground nutmeg
Salt and freshly ground pepper, to taste
1 1/2 cups (6 oz./180 g) shredded Gruyère cheese
1 1/2 cups (6 oz./180 g) shredded white cheddar cheese
1/4 cup (1 oz./30 g) grated Parmesan cheese
1/4 cup (1 oz./30 g) panko (Japanese bread crumbs)

Steps:

  • Preheat an oven to 375°F (180°C). Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with the olive oil and stir well. Return the saucepan to medium-high heat and melt the butter. Add the flour and cook, stirring well, until the flour is thoroughly incorporated, 1 to 3 minutes. Whisk in the milk, half-and-half, nutmeg and a generous pinch of salt and bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4 to 5 minutes. Remove from the heat. Add a pinch of pepper and two-thirds each of the Gruyère and cheddar. Stir until smooth. Pour the cheese sauce onto the macaroni and stir well. Transfer to a Le Creuset 2.75-quart shallow oven or large baking dish with a similar capacity and top with the remaining one-third Gruyère and cheddar and all of the Parmesan. Sprinkle evenly with the panko. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving. Serves 6.

WHITE WINE GRUYERE MAC AND CHEESE



WHITE WINE GRUYERE MAC AND CHEESE image

Number Of Ingredients 14

3 tablespoons Butter
.5 cup butter
1 piece Yellow Onion
1 pound Pasta
.5 cup Flower
4 cups Whole Milk
6 ounces gruyere, shredded
6 ounces parmesan, shredded
14 ounces baby swiss, shredded
.25 cups Dry White Wine
1 clove garlic
1 teaspoon garlic powder
1 teaspoon Red Pepper Flakes
1 salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees. Butter a 3-quart casserole dish, and set aside.
  • Melt 3 tablespoons of butter on medium heat. Add chopped onion, along with a pinch of salt and pepper. Cook over medium-low heat, stirring occasionally, while preparing the pasta and cheese. (Letting the onions cook over lower heat for a longer period of time allows the flavors to develop.)
  • Fill a large pot with water and bring to a boil. Add the shells, and cook 2 minutes less than directed on the package - it will finish cooking in the oven. Drain well and set aside.
  • Melt ½ cup butter in a large saucepan. Add flour and cook, whisking, for 1 minute. Add milk, and a pinch of salt and pepper, and whisk until combined.
  • Set aside about ½ cup shredded cheese. Add remaining cheese, about a cup at a time, and use a wooden spoon to stir until the cheese is melted and the sauce has thickened.
  • Add the white wine, garlic salt, and chipotle powder, and stir until combined. Add salt and pepper to taste.
  • Stir cooked pasta into the cheese sauce. Pour mixture into the prepared casserole dish. Top with remaining ½ cup cheese, and a sprinkling of chipotle powder.
  • Bake for 20 minutes, until just the cheese is bubbling and just starting to brown on top.

Related Topics