Tulo

Gruyère Mac and Cheese Recipe

A bubbling baking dish of gruyère mac and cheese with a golden panko crust and a wooden spoon lifting out a cheesy portion.
Photo by Nour Alhoda on Pexels

Gruyère melts smoothly without turning stringy or greasy, so the sauce stays silky, and its nutty, slightly funky flavor holds up better than mild cheddar alone once the dish is baked and cooled slightly.

Prep
20 min
Cook
30 min
Total
50 min
Servings
8

Ingredients

Servings8
  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 8 oz gruyère cheese, grated
  • 4 oz sharp cheddar cheese, grated
  • 1 tsp dijon mustard
  • 1/4 tsp ground nutmeg
  • 1/2 cup panko breadcrumbs
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Nutrition per serving

Calories
510
Protein
23g
Carbs
52g
Fat
24g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish.
  2. 2Bring a large pot of salted water to a boil and cook the macaroni 1-2 minutes less than the package directs, until just shy of al dente. Drain and set aside; it will finish cooking in the oven.
  3. 3In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1-2 minutes until pale golden and the raw flour smell is gone.
  4. 4Gradually whisk in the milk in small additions, letting each one smooth out before adding more. Cook, whisking often, for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
  5. 5Remove the pan from the heat and stir in the gruyère, cheddar, dijon, nutmeg, salt, and pepper until fully melted and smooth.
  6. 6Fold the drained macaroni into the cheese sauce until evenly coated, then pour into the prepared baking dish.
  7. 7Sprinkle the panko breadcrumbs evenly over the top.
  8. 8Bake for 20-25 minutes, until bubbling at the edges and golden brown on top.
  9. 9Let the mac and cheese rest for 5-10 minutes before serving; it will loosen slightly and be easier to portion.

Tips & variations

  • Comté and Beaufort are the closest substitutes for gruyère: both are French Alpine cheeses made by a similar process, with a comparable nutty, slightly sweet flavor and the same smooth melt.
  • Swiss (Emmental) or Jarlsberg will work in a pinch, but both are milder and slightly sweeter, so the finished sauce will taste less savory; add an extra 1/2 teaspoon of dijon to compensate.
  • Smoked gruyère swapped in for half the cheese adds a deeper, almost bacon-like flavor without changing the texture of the sauce.
  • Stir in 4 ounces of cooked, crumbled bacon or 1 cup of sautéed mushrooms along with the pasta for a heartier version.

Storage & reheating

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of milk stirred in to loosen the sauce, or reheat covered in a 325°F (160°C) oven for about 15 minutes.

Tips from the Tulo kitchen

  • Grate the gruyère and cheddar from a block rather than using pre-shredded cheese; the anti-caking starch on bagged shredded cheese keeps the sauce from melting smoothly.
  • Let the finished sauce cool for a minute or two before folding in the macaroni so the cheese doesn't clump from a sudden temperature shock.

FAQ

What cheese is similar to gruyère?

Comté and Beaufort are the closest matches, both nutty French Alpine cheeses made in a similar style. Emmental (Swiss) and Jarlsberg are decent stand-ins too, though milder and slightly sweeter, and fontina is a good option when a smoother, buttery melt matters more than a strong flavor.

Can I use Swiss cheese instead of gruyère in mac and cheese?

Yes. Swiss cheese melts similarly smoothly, but it's milder and sweeter than gruyère, so the finished sauce will taste less savory. Adding a bit more dijon mustard or a pinch of extra salt helps balance that out.

Is gruyère the same as parmesan?

No. Parmesan is a hard, aged Italian cheese meant mainly for grating, with a sharper, saltier, more granular texture. Gruyère is a semi-hard Swiss cheese that melts smoothly, which is why it's used in sauces and gratins rather than as a finishing grate.

Does gruyère melt well for baking?

Yes, it's one of the better melting cheeses available, which is why it's the traditional choice for French onion soup and cheese fondue as well as baked pasta dishes.

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