Macaroni & Cheese - Gruyere Recipe

Looking for an easy Macaroni & Cheese - gruyere recipe? Learn how to make Macaroni & Cheese - gruyere using healthy ingredients.


Submitted by carmann

Makes 6 servings



Serves 12 6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces 8 tablespoons (1 stick) unsalted butter, plus more for dish 5 1/2 cups milk 1/2 cup all-purpose flour 2 teaspoons kosher salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 4 1/2 cups (about 18 ounces) grated sharp white cheddar 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano 1 pound elbow macaroni

Recipe Ingredients for Macaroni & Cheese - gruyere

4 tbsp Butter
2.75 cup Milk, Reduced Fat, Fluid, 2% Milkfat
1/4 cup Gold Medal All Purpose Flour
6 oz Sharp Cheddar
4 oz Gruyere Cheese
8 oz Noodles Elbow Macaroni

Recipe Directions for Macaroni & Cheese - gruyere

  1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

  2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

  3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

  4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

  5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

  6. Read more at Marthastewart.com: Perfect Macaroni and Cheese - Martha Stewart Recipes

Categories

Main Dish

Nutrition Facts
Serving Size 211.4g
Amount Per Serving
Calories
480
Calories from Fat
239
% Daily Value*
Total Fat
26.5g
41%
Saturated Fat
16.4g
82%
Trans Fat
0.0g
Cholesterol
77mg
26%
Sodium
307mg
13%
Potassium
192mg
5%
Total Carbohydrates
37.8g
13%
Dietary Fiber
1.5g
6%
Sugars
7.3g
Protein
21.2g
Vitamin A 19% Vitamin C 0%
Calcium 54% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
C
  Good points
  • High in calcium
  •   Bad points
  • High in saturated fat
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