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Gruyère Macaroni and Cheese

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

This dish features all the creamy comfort of traditional home-style mac and cheese, updated with nutty and flavorful Gruyère cheese. This quick fix favorite comes together on the stovetop in 30 minutes.

Angie McGowan Recipe by Angie McGowan
April 26, 2012

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

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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

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.

Nutrition Information

No nutrition information available for this recipe.

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