Creamy Baked Gruyère Mac and Cheese
This Creamy Baked Gruyère Mac and Cheese is a comforting homemade side dish that's perfect for holidays, Sunday dinners, and family gatherings. Made with sharp white cheddar, buttery Gruyère, whole milk, and half-and-half, this baked macaroni and cheese has a velvety cheese sauce and layers of melted cheese in every bite.
Whether you're planning Thanksgiving dinner, Christmas dinner, or just craving something warm and cheesy, this Gruyère mac and cheese is a delicious addition to the table.
Ingredients
Instructions
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See How Creamy Baked Gruyère Mac and Cheese Comes Together
This Creamy Baked Gruyère Mac and Cheese starts with tender elbow macaroni tossed in a rich, velvety sauce made with sharp white cheddar and nutty Gruyère. Extra cheese is layered throughout the pasta and sprinkled on top before baking until melted, bubbly, and golden.
Prepare the Ingredients → Cook the Macaroni → Shred the Cheese → Make the Roux → Prepare the Cheese Sauce → Combine with Pasta → Layer the Cheese → Bake Until Golden → Serve & Enjoy
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Prepare the Oven and Baking Dish: Preheat your oven to 325°F. Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray.
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Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for approximately 1 minute less than the package directions for al dente. Drain and set aside.
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Shred and Divide the Cheese: Freshly shred the sharp white cheddar and Gruyère cheese. Combine both cheeses in a large bowl. Divide into three portions: 3 cups for the cheese sauce, 1 1/2 cups for the middle layer, and 1 1/2 cups for the topping.
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Make the Roux: Melt the salted butter in a large saucepan over medium heat. Add the flour and whisk continuously for 1–2 minutes until smooth and slightly bubbly.
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Add the Milk and Half-and-Half: Slowly pour in the half-and-half, whisking constantly to prevent lumps. Gradually add the whole milk and continue whisking until smooth. Cook over medium heat for approximately 4–6 minutes, stirring frequently, until the mixture thickens to a creamy, gravy-like consistency.
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Season the Cheese Sauce: Remove the saucepan from the heat. Stir in the salt, black pepper, garlic powder, smoked paprika, and Dijon mustard until well combined.
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Melt the Cheese: Add the reserved 3 cups of shredded cheese to the warm sauce, approximately 1 cup at a time. Stir gently until each addition melts before adding more. Continue until the sauce is smooth and creamy. Avoid boiling the cheese sauce.
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Combine the Pasta and Cheese Sauce: Add the drained macaroni to the saucepan and gently stir until every piece of pasta is evenly coated in the creamy Gruyère cheese sauce.
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Layer the Mac and Cheese: Spread half of the macaroni mixture into the prepared baking dish. Sprinkle 1 1/2 cups of the reserved shredded cheese evenly over the pasta. Add the remaining macaroni mixture and gently spread it over the cheese layer.
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Add the Final Cheese Layer: Sprinkle the remaining 1 1/2 cups of shredded cheese evenly over the top of the macaroni.
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Bake Until Golden and Bubbly: Bake uncovered at 325°F for 15–20 minutes, or until the cheese is melted and the edges are bubbling. For a more golden topping, broil for an additional 1–2 minutes, watching carefully to prevent burning.
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Let Rest and Serve: Remove the baking dish from the oven and let the mac and cheese rest for approximately 5 minutes before serving. Enjoy warm while the cheese is creamy and melted.
Note
Why You'll Love This Gruyère Mac and Cheese
Extra creamy and cheesy. The combination of whole milk, half-and-half, and six cups of cheese creates a rich, comforting dish.
Two delicious cheeses. Sharp white cheddar provides the familiar macaroni and cheese flavor, while Gruyère adds a buttery, slightly nutty richness.
Layers of melted cheese. Instead of mixing all the cheese into the sauce, this recipe adds extra cheese in the middle and on top for a deliciously cheesy finish.
Perfect for holidays. This baked Gruyère mac and cheese makes a wonderful Thanksgiving or Christmas side dish, but it's just as delicious for everyday family dinners.
No breadcrumb topping. A generous layer of melted cheese creates a golden, bubbly finish without breadcrumbs.
Tips for the Best Creamy Baked Gruyère Mac and Cheese
Shred Your Own Cheese
Freshly shredded cheese generally melts more smoothly than pre-shredded varieties, which may contain anti-caking ingredients. For the creamiest Gruyère mac and cheese, shred both cheeses just before preparing the sauce.
Don't Overcook the Pasta
Cook the elbow macaroni slightly under al dente. The pasta will continue to soften during baking, so starting with firmer macaroni helps prevent a mushy texture.
Remove the Sauce From the Heat Before Adding Cheese
Once the milk mixture has thickened, remove it from the heat before adding the shredded cheese. Excessive heat can cause cheese sauces to separate or become grainy.
Keep the Baking Time Short
Since the pasta and sauce are already cooked, the oven is primarily needed to melt the cheese layers and warm everything through. Overbaking can make baked Gruyère mac and cheese dry.
Taste the Sauce Before Baking
This recipe uses 1 1/2 teaspoons of salt along with salted butter. The amount is intentional, but cheese brands vary in saltiness. Taste the sauce before adding the macaroni to make sure the seasoning is right for you.
What to Serve With Gruyère Mac and Cheese
This Creamy Baked Gruyère Mac and Cheese pairs beautifully with roasted chicken, barbecue dinners, slow cooker meals, and holiday main dishes.
For an easy family dinner, serve it alongside Buttery Garlic Parmesan Chicken Bites or Easy Marinated Grilled Chicken from Gathered From Home.
You could also pair it with Brown Sugar Sweet Potato Wedges for a comforting collection of homemade side dishes.
Can You Make Gruyère Mac and Cheese Ahead of Time?
Yes! You can prepare this creamy baked Gruyère mac and cheese up to 24 hours ahead.
Assemble the macaroni and cheese in your baking dish, but don't bake it yet. Cover tightly and refrigerate.
When you're ready to serve, remove the dish from the refrigerator while the oven preheats. If the macaroni mixture looks thick, stir in a small splash of milk before adding the final cheese topping.
Cover loosely with foil and bake at 325°F until heated through, then uncover to melt the cheese on top. A refrigerated casserole will need additional baking time.
How to Store and Reheat Leftovers
Store leftover Gruyère mac and cheese in an airtight container in the refrigerator for 3–4 days.
For individual servings, add a splash of milk and microwave in short intervals, stirring between each interval.
For larger portions, cover the baking dish with foil and reheat in a 325°F oven until warmed through.
Frequently Asked Questions
What Does Gruyère Cheese Taste Like?
Gruyère has a rich, buttery, slightly sweet, and nutty flavor. It melts beautifully and pairs especially well with sharp cheddar, making it an excellent choice for homemade mac and cheese.
Can I Use Regular Cheddar Instead of White Cheddar?
Yes! White and orange cheddar can have similar flavors depending on their age. Sharp cheddar gives this recipe a stronger cheese flavor than medium cheddar.
Can I Use a Different Pasta Shape?
Absolutely. Cavatappi, shells, and other short pasta shapes work well because their curves and ridges help hold the creamy cheese sauce.
Why Is My Mac and Cheese Grainy?
Cheese sauce can become grainy when overheated. For the smoothest results, remove the saucepan from the heat before adding the shredded cheese and avoid boiling the finished sauce.
For additional tips on making smooth cheese sauces, visit Serious Eats.
Can I Freeze Baked Gruyère Mac and Cheese?
You can freeze it, but the cheese sauce may change texture after thawing. For the best creamy consistency, this recipe is best enjoyed fresh or refrigerated for a few days.
A Cozy, Cheesy Side Dish for Any Occasion
Whether you're planning a holiday dinner or simply craving homemade comfort food, this Creamy Baked Gruyère Mac and Cheese is filled with everything you love about classic macaroni and cheese: tender pasta, a velvety sauce, and plenty of melted cheese.
If you try this Gruyère mac and cheese, I'd love to hear how it turned out! Leave a rating and comment below to share your experience.
