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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mac and Cheese with Gruyere Recipe

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This recipe for Mac and Cheese with Gruyere is from The Pennay Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Kosher salt
canola oil or olive oil
1 pound elbow macaroni or cavatappi

1 quart milk
8 tablespoons (1 stick) butter, divided
1/2 cup flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 cup fresh tomatoes (4 small) (optional)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions:
Directions:
Preheat oven to 375º.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large 4 quart pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into a buttered 3 quart baking dish.

(Optional: Slice the tomatoes and arrange on top.)

Melt the remaining 2 tablespoons butter and combine them with the fresh bread crumbs. Sprinkle on top of casserole. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
20 - 30 minutes
Personal Notes:
Personal Notes:
Has received rave reviews by family members! This version of Mac and Cheese was first introduced by Gail.

 

 

 

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