Elevate your everyday mac and cheese with this decadently creamy and super cheesy Cheddar Gruyère Mac and Cheese. Easy to make on the stovetop or baked with a golden breadcrumb topping, it’s perfect as a main dish or a festive side for holidays and gatherings.
Mac and cheese is comfort food at its best, and this version pairs sharp cheddar with nutty Gruyère for a sauce that’s both rich and silky. Whether you prefer a creamy stovetop bowl or a bubbly baked casserole with a crunchy topping, this recipe delivers big flavor with minimal fuss.
Why you will love this Cheddar Gruyère Macaroni and Cheese
- Stovetop or baked. Make it creamy and ready-to-serve from the stove, or bake it with a breadcrumb topping for a crispy, gooey finish.
- Ultra creamy and cheesy. Gruyère melts beautifully and brings a subtle nutty depth that complements sharp cheddar and creates a luxuriously smooth sauce.
- Flexible ingredients. Use many short pasta shapes—elbows, shells, cavatappi—or gluten-free pasta if needed. You can also swap cheeses to suit taste or availability.
- Great for meal prep. Make a batch and reheat portions through the week. Add a splash of milk while reheating if the sauce has firmed up.
What is gruyère cheese?
Gruyère is a Swiss-style cheese named for the town where it originated. It melts smoothly and has a slightly nutty, savory flavor, which makes it an ideal addition to any baked or melted-cheese dish—especially this mac and cheese.
Ingredients and swaps
- Pasta: Use a short shape that holds sauce—elbow macaroni, shells, cavatappi, or rotini. Shells capture more sauce inside for cheesier bites.
- Flour: Needed for the roux to thicken the sauce. A 1:1 gluten-free all-purpose flour can be used if needed.
- Cream: Heavy cream yields the richest sauce, but half-and-half works to lighten it slightly.
- Milk: Whole milk is best for texture and flavor; avoid skim milk, which can make the sauce thin.
- Cheese: A blend of sharp cheddar and Gruyère. Freshly shred blocks for better melting—pre-shredded cheeses often contain anti-caking agents that hinder smooth melting.
- Seasoning: Garlic (powder or minced), paprika, and ground mustard—kept subtle to enhance but not overpower the cheeses.
- Breadcrumbs (optional): For baking, sprinkle panko or regular breadcrumbs mixed with olive oil or melted butter for a crunchy top. Crushed crackers can also be tasty.
- Olive oil or butter: Used to moisten breadcrumbs; olive oil gives a lighter, slightly fruity finish while butter adds richness.
Step-by-step instructions
Cook the pasta: Boil pasta in salted water until al dente. Drain and return to the pot, tossing with a tablespoon of butter to prevent sticking and absorbency.
Make the cheese sauce:
- Melt butter in a saucepan over medium heat to begin the roux.
- Add the flour and whisk constantly for about a minute until combined and slightly golden—do not burn.
- Slowly whisk in about 2 cups of milk, then add the remaining milk and the cream. Stir in garlic, ground mustard, paprika, salt, and pepper. Cook, whisking regularly, until the sauce thickens to a creamy-soup consistency.
- Remove from heat and stir in most of the shredded cheese until melted, reserving some for topping if baking.
- Taste and adjust seasoning, then combine the sauce with the cooked pasta until evenly coated.
To serve stovetop: Warm the combined pasta and sauce over low heat and serve immediately for a luxuriously creamy bowl.
To bake: Preheat the oven to 350°F. Grease a 9×13-inch baking dish, transfer the mac and cheese, and stir to distribute the sauce. Top with reserved shredded cheese, then sprinkle breadcrumbs mixed with olive oil (or melted butter) over the top.
Bake 15–20 minutes, until the cheese is melted and the breadcrumbs are golden. For an extra-crispy finish, broil 2–3 minutes—watch carefully to avoid burning. Let rest 10 minutes before serving.
Recipe tips
- Don’t overcook the pasta. Keep it al dente so it holds up during baking and doesn’t turn mushy.
- Stir the sauce constantly while cooking. Prevent scorching and ensure a smooth, lump-free sauce.
- Use full-fat ingredients for best flavor. Whole milk, cream, and full-fat cheeses deliver the silkiness and richness you expect in a great mac and cheese.
- Shred your own cheese. Blocks of cheese melt better and are often more economical than pre-shredded varieties.
What can I substitute for Gruyère?
If Gruyère is hard to find or expensive, try substitutions like Fontina, Emmental (Swiss), Jarlsberg, Raclette, or Dubliner. Any good melting cheese or a blend of melting cheeses will work well in this recipe.
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Gruyère Mac and Cheese
Ingredients
- 1 lb short pasta (macaroni, cavatappi, shells, etc.)
- 6 Tbsp butter, divided
- ¼ cups flour
- 3 cups whole milk
- 1 cup heavy cream
- ½ tsp garlic powder (or 1–2 cloves minced)
- ¼ tsp ground mustard
- ½ tsp paprika
- ½ tsp sea salt
- ½ tsp pepper
- 4 cups cheddar cheese, freshly shredded
- 2 cups Gruyère cheese, freshly shredded
- 1⅓ c breadcrumbs (optional)
- 1½-2 Tbsp olive oil or melted butter (for breadcrumbs)
Instructions
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Prepare the pasta: Cook pasta in salted boiling water until al dente. Drain, toss with 1 tablespoon butter, and set aside to cool slightly.
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Make the roux: In a saucepan, melt 6 tablespoons butter over medium heat. Add the flour and whisk until lightly golden.
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Slowly whisk in 2 cups of milk to prevent lumps. Add remaining milk and the cream, and cook, whisking, until the mixture thickens to a creamy consistency.
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Remove from heat and stir in about 2 cups of the shredded cheese until melted. Stir in the remaining cheese, then add paprika, garlic, mustard, salt, and pepper. Combine the sauce with the cooked pasta.
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To bake: Preheat oven to 350°F. Grease a 9×13-inch pan and transfer the mac and cheese, tossing to distribute sauce. Top with reserved shredded cheese. Mix breadcrumbs with olive oil or melted butter and sprinkle over the top. Bake 15–20 minutes until bubbly and golden. Let rest 10 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Don’t overcook the pasta. Al dente is best, especially if baking.
- Stir the sauce frequently. Prevents burning and keeps the texture smooth.
- Use full-fat dairy and real cheese. It makes a noticeably creamier, more flavorful result.
- Shred your own cheese. It melts better and is usually more economical than pre-shredded options.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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