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Gruyère Macaroni and Cheese

Prep 15 min
Total 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. MORE+ LESS-

By Angie McGowan

Updated April 26, 2012

Make with

Gold Medal Flour

Ingredients

cups uncooked elbow macaroni

tablespoons butter

tablespoons Gold Medal™ all-purpose flour

teaspoon salt

teaspoon grated or very finely chopped garlic

cups milk

cups shredded Gruyère cheese (8 oz)

tablespoon chopped fresh rosemary leaves

Steps

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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.