Q1: What is Gruyère cheese, and what does it taste like?

Gruyère is a traditional, hard yellow Swiss cheese. It is a fantastic cheese for melting and is renowned for its wonderful, complex flavor, which is nutty, slightly sweet, earthy, and creamy. It is the classic cheese used in a traditional cheese fondue and adds a wonderful, sophisticated flavor to this mac and cheese.

Q2: Why should I use fresh breadcrumbs instead of the dry, store-bought kind?

While you can use dry panko breadcrumbs for a very crispy topping, fresh white breadcrumbs (made by simply pulsing a few slices of crustless white bread in a food processor) create a unique and wonderful texture. They toast up to be golden brown and crispy on the very top, but the layer just underneath absorbs some of the butter and steam, becoming wonderfully soft and tender.

Q3: Can I make this mac and cheese on the stovetop instead of baking it?

Yes! This recipe makes a fantastic, ultra-creamy stovetop mac and cheese. Simply follow all the steps to create the cheese sauce and fold in the cooked macaroni. Then, you can serve it immediately, straight from the pot, skipping the final bake and the tomato and breadcrumb topping.

Q4: What kind of wine pairs well with a rich mac and cheese like this?

Because of the rich, nutty Gruyère cheese, this mac and cheese pairs beautifully with a crisp, dry white wine with a good amount of acidity. A Sauvignon Blanc, an unoaked Chardonnay, or a dry Riesling would all be fantastic choices that will cut through the richness of the cheese sauce.

Q5: Why is it so important to add the cheese to the sauce with the heat off?

This is the number one secret to a perfectly smooth, non-grainy cheese sauce. If you add cheese to a liquid that is too hot or is actively boiling, the fats and the proteins in the cheese can separate, or "break." This results in a sauce that is grainy and oily. By turning off the heat and letting the residual warmth of the béchamel gently melt the cheese, you ensure a perfectly smooth and stable emulsion every time.

The Ultimate Creamy Gourmet Mac and Cheese Recipe

The Ultimate Creamy Gourmet Mac and Cheese

A rich and creamy from-scratch baked macaroni and cheese casserole. This classic comfort food features a homemade béchamel sauce, which is enriched with a sophisticated blend of grated Gruyère and extra-sharp Cheddar cheese and seasoned with a hint of nutmeg. The smooth cheese sauce is tossed with cooked macaroni pasta and poured into a large baking dish. The casserole is uniquely topped with fresh tomato slices and a layer of buttery, homemade white breadcrumbs, then baked until the sauce is bubbly and the top is golden brown.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6-8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (from 5 slices, crusts removed)

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Instructions

Preheat the oven to 375°F.
Bring a large pot of salted water to a boil, adding a drizzle of oil. Add the macaroni and cook for 6 to 8 minutes, until al dente. Drain well.
Make the Cheese Sauce: While the pasta cooks, gently heat the milk in a small saucepan, but do not let it boil.
In a separate large (4-quart) pot, melt 6 tablespoons of butter over low heat. Add the flour and cook, stirring with a whisk, for 2 minutes to create a roux.
While whisking, slowly pour in the hot milk. Cook for another minute or two, whisking constantly, until the sauce is thickened and smooth.
Remove the pot from the heat. Stir in the grated Gruyere and Cheddar cheeses until they have melted. Add 1 tablespoon of salt, the pepper, and nutmeg.
Assemble and Bake: Add the cooked macaroni to the pot with the cheese sauce and stir well to combine.
Pour the macaroni and cheese into a 3-quart baking dish.
Slice the tomatoes and arrange them on top of the macaroni.
In a small bowl, melt the remaining 2 tablespoons of butter and toss them with the fresh breadcrumbs. Sprinkle the buttered crumbs over the top of the casserole.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the topping is browned.
Let it rest for a few minutes before serving.

Notes

Heating the milk before adding it to the roux helps to create a smoother, lump-free béchamel sauce.
Adding the cheese off the heat is a key step that prevents the sauce from becoming grainy or separating.
Using freshly grated cheese is highly recommended, as pre-shredded cheeses often contain anti-caking agents that can affect the texture of the sauce.
The topping of fresh tomatoes adds a unique, juicy element to the rich casserole.

Nutrition

Serving Size: 1/8 of recipe
Calories: 650-750
Sugar: 8-12 g
Sodium: 1200-1500 mg
Fat: 35-45 g
Saturated Fat: 22-28 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 3-5 g
Protein: 30-35 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/gourmet-mac-and-cheese-recipe/