White Cheddar Mac and Cheese with Gruyère
By Victor Lang
Prep
15 min
Cook
25 min
Total
40 min
Servings
6
Level
Easy
Aged sharp white cheddar is the cheese purchased for this mac and cheese‚ consistently in a block form to allow for grating at home․ It gives the sauce its unique tang‚ while Gruyère melts into the mixture‚ coating the pasta with a rich‚ creamy layer without hiding the cheddar (the two cheeses each have distinct roles here)․
I use elbow macaroni here‚ though any short shape that has pockets works well for when you want plenty of sauce to be caught in the curves‚ while the unrinsed surface starch provides the cheese sauce something to successfully grab onto․ Cook it solely until it obtains al dente firmness․ Carefully drain the item completely while ensuring it remains unwashed․
The roux requires a duration of 1 to 2 minutes in the pan prior to the milk being added‚ or else the resulting sauce may taste like flour‚ along with warm milk being added gradually while whisking before cooking it for a total of 5 to 7 minutes until it thoroughly coats the back of a spoon․ The sauce requires merely to be in a gentle simmer․
Once the pan is removed from the heat‚ add the grated cheese in handfuls‚ allowing each one to melt before adding another at a time․ In this particular kitchen‚ I do not use any pre-shredded cheese at all․ Honestly‚ I avoid it․ Dijon and cayenne lie still in a place on the shelf behind the cheddar․ Nutmeg also acts likewise‚ while the mac and cheese‚ in addition‚ heads directly to the table with the sauce staying loose․
Why you'll love this recipe
- Aged white cheddar possesses sufficient sharp flavor for supporting the sauce with regard to a wide-ranging list of seasonings in it․
- A block of cheese‚ in this specific context‚ extends beyond further․ Furthermore‚ the fine shreds melt smoothly into the warm sauce when small handfuls of it are added․
- Gruyère adds a distinctly nutty note to the cheddar cheese‚ improving its overall flavor profile․
- Short pasta that possesses ridges or pockets holds onto more sauce than what a smooth noodle does when compared to it․
- Whole milk aids in maintaining the béchamel lighter in texture․ Meanwhile‚ the various cheeses supply it with a truly rich body of flavor․
- Cayenne and nutmeg remain optional for use when needed․
Ingredients
- •1 lb elbow macaroni (or other short pasta)
- •4 tbsp unsalted butter
- •¼ cup all-purpose flour
- •3 cups whole milk (warmed)
- •12 oz sharp white cheddar cheese (freshly grated)
- •4 oz Gruyère cheese (freshly grated)
- •1 tsp Dijon mustard
- •½ tsp salt (or to taste)
- •¼ tsp black pepper (freshly ground)
- •⅛ tsp cayenne pepper (optional)
- •⅛ tsp grated nutmeg (optional)
Instructions
- 1
Cook the pasta in a large pot of heavily salted water according to the package directions for al dente, typically about 7-8 minutes. Drain well and set aside.
- 2
Melt the butter in a medium saucepan or Dutch oven over medium heat while the pasta cooks.
- 3
Whisk in the flour to make a roux. Cook for 1-2 minutes, whisking constantly.
- 4
Gradually whisk in the warm milk. Cook, stirring frequently, for 5-7 minutes until the sauce is thick enough to coat the back of a spoon.
- 5
Remove the saucepan from the heat. Add the white cheddar and Gruyère by handfuls, stirring until each addition is melted and smooth before adding more.
- 6
Stir in the Dijon mustard, salt, black pepper, cayenne pepper, and nutmeg until combined.
- 7
Pour the cheese sauce over the cooked pasta and stir until coated and creamy. Serve immediately.
FAQ
Nutrition (per serving)
Calories
650
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
