Gruyere Mac and Cheese

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Great macaroni and cheese with gruyere, sharp cheddar, and Parmesan.
8 ounce elbow mac
1 cup broccoli florets, fresh or frozen
4 tbs butter
2 cups 1% milk
1/2 cup shredded Sharp Cheddar
1/4 cup grated parmsean
1/4 cup grated romano
1/2 cup gruyere
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 cup crumbled potato chips
1/2 cup shreeded Sharp Cheddar
Alternative Version (Bacon)
1/2 Medium to large yellow onion
4 pieces maple bacon
1 cup sliced Button Mushrooms
1 tbs minced red bell pepper
1. In medium sauce pan cook macaroni according to package until al'dente, or slightly firm.
2. Fill another sauce pan 3/4 full with water. Boil, then add broccoli. Reduce heat to medium cook until al'dente. Drain
3. Preheat oven to 375. Grease 8x8 casserole dish, set aside.
4. In medium sauce pan melt Butter over medium-high heat.  Add flour stirring about 1 minute until smooth.  Gradually whisk in Milk stirring continually until thickened, about 3 minutes. Remove from heat.
5. Stir in the Salt, Cayenne, Sharp Cheddar, Parmesan, Romano, and Gruyere into the sauce until it melts.  Add Macaroni and Broccoli to Sauce.
6. Pour the sauce into the 8x8 Cassarole dish.
7. Bake 15 minutes.  Then sprinkle the top with the crumbled potato chips, and remaining Sharp Cheddar.  Bake 10-15 more minutes until bubbly.
Alternative Bacon style:

Instead of using Broccoli try this:

In a medium pan cook 4 pieces of bacon until crisp. Set bacon aside and crumble.

Drain all but about 1 tbs of the bacon fat.  Saute onions until slightly soft, then add in mushrooms and saute until everything is lightly browned. Remove from heat and set aside.

Add the crumbled bacon and Onion and Mushrooms to the cheese mixture when you add the Macaroni.

When adding the crumbled chips and Sharp Cheddar  during baking, garnish with minced red bell pepper.

Forrest Parker

Member since Jan 2008

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