Mac and Gruyere Cheese

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 3 customer reviews
Mac and Gruyere Cheese
Mac and Gruyere Cheese


  • 1 pound elbow macaroni
  • 1 tablespoon vegetable oil
  • 1 quart milk
  • ½ cup unsalted butter, divided
  • ½ cup all-purpose flour
  • 4 cups grated Gruyere cheese
  • 2 cups grated extra-sharp Cheddar cheese
  • ¼ teaspoon ground nutmeg
  • salt and ground black pepper to taste
  • 1½ cups fresh bread crumbs


  1. Preheat oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil; add macaroni and vegetable oil and cook until al dente, 6 to 8 minutes. Drain pasta and set aside.
  3. Meanwhile, heat milk in a small saucepan over medium-low heat.
  4. In a large pot, melt 6 tablespoons butter over low heat; add flour, stir, and cook while stirring with a whisk for 2 minutes. Slowly pour milk into the pot while continually whisking and cook until thickened and smooth, about 2 minutes.
  5. Remove from heat and add the Gruyere, Cheddar, and nutmeg; season with salt and pepper. Mix in the cooked macaroni and stir; pour into a 3-quart baking dish.
  6. Melt remaining 2 tablespoons butter; add bread crumbs and stir to coat. Sprinkle crumbs over the macaroni mixture.
  7. Bake in preheated oven until the sauce is bubbly and the macaroni is browned on the top, 30 to 32 minutes.
Mealthy tip:

The secret ingredient is a dash of nutmeg! You can buy it pre-ground, or you can grate it fresh for optimal taste.


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

I really liked this mac and cheese, although I skipped the bread crumbs. This was my first time actually preparing the sauce from scratch this way with flour, milk, and butter. It had a great flavor, I would love to recreate this recipe and use the cheese sauce in other dishes as well.

Image of Jessica Scott

Jessica Scott says:

This gruyere mac and cheese is delicious! This is my favorite "grown up" mac and cheese recipe. Love the fresh, crunchy bread crumbs on top. Love this for cheat day, or any day of the week, it's that good!

Image of Chaz Norwood

Chaz Norwood says:

I added fontina as well as gruyere and it was super delish. Only thing missing was lobster, so of course I had to add that too. This is one of my favorite recipes to make with steak.