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Gruyère Macaroni and Cheese

Blogger Angie McGowan of Eclectic Recipes shares a fun twist on traditional mac and cheese.

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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4

Ingredients

2
cups uncooked elbow macaroni
2
tablespoons butter
2
tablespoons Gold Medal® all-purpose flour
1
teaspoon salt
1
teaspoon grated or very finely chopped garlic
2
cups milk
2
cups shredded Gruyère cheese (8 oz)
1
tablespoon chopped fresh rosemary leaves

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Cook and drain macaroni as directed on package.
  • 2 In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
  • 3 Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and rosemary. Stir with whisk until smooth. Stir in drained macaroni.
  • 4 Serve with additional rosemary if desired.

EXPERT TIPS

Expert Tips

After cooking but before adding cheese, if sauce is lumpy, either strain or add to a blender and turn on high until smooth before adding cheese.

For a crunchy top crust, spread macaroni and cheese in a baking dish, and place under the broiler for a few minutes, watching carefully, until golden brown.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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