Silky White Cheese Macaroni and Cheese with Gruyère
This white cheese macaroni and cheese recipe uses sharp white cheddar and Gruyère for a luxurious lumpfree Mornay sauce Achieve maximum creaminess and a crisp…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at arorasrecipe.com.
Ingredients
- 1 pound (450 g) Elbow Macaroni
- 2 tablespoons (30 g) Coarse Sea Salt (for boiling water)
- 6 tablespoons (85 g) Unsalted Butter (cut into cubes)
- ⅓ cup (40 g) All-Purpose Flour
- 3 cups (710 ml) Whole Milk (warmed slightly or room temperature)
- 1 teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- 1 teaspoon Dry Mustard Powder
- ¼ teaspoon Freshly Grated Nutmeg
- ⅛ teaspoon Cayenne Pepper (optional)
- 1 teaspoon Fine Sea Salt
- ½ teaspoon Black Pepper (freshly cracked)
- 8 oz (225 g) Aged Sharp White Cheddar (grated)
- 6 oz (170 g) Gruyère Cheese (grated)
- 2 oz (55 g) Monterey Jack or Fontina Cheese (optional)
- 1 cup (100 g) Panko Breadcrumbs
- 2 tablespoons (30 g) Unsalted Butter (melted, for topping)
- Pinch of Sea Salt (for topping)
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