A week or so ago I made a delicious version of the mac and cheese I typically make but I used Gruyere cheese instead of cheddar. It turned out great and I wanted to share my recipe. This recipe is good for two people with some leftovers for lunch tomorrow!
3 tablespoons salted butter
1 1/2 tablespoons all-purpose flour
2 cups half and half
3 cups shredded Gruyere cheese
1 tablespoon brown mustard
1/2 cup panko bread crumbs
1/2 lb elbow macaroni
Preheat oven to 400. Bring a pot of salted water to a boil and add the macaroni. Boil macaroni until al dente. Drain the pasta. In a small saucepan, melt the butter over medium heat. Whisk in flour and continue to stir so that no lumps form. Gradually whisk in the half and half and mustard until the mixture becomes thick and smooth. Add the shredded cheese and continue to stir until cheese melts. Season with ground pepper. Add the cooked macaroni to a greased, small oven-safe casserole dish and pour cheese mixture over top.
Be sure to let cheese sauce cover all macaroni (may have to stir a little) Sprinkle with panko bread crumbs and place in oven for about 25 minutes or until top is golden brown.
|I served this dish with ham and green beans and it was a hit!|