Mac and cheese gets a bad reputation for being either disappointingly bland or suspiciously orange. But here’s the thing: when you use actual good cheese—we’re talking Gruyere and sharp Cheddar—and add a whisper of nutmeg, you’re suddenly in territory that’ll make you question every box you’ve ever bought. The question isn’t whether you can make this better than store-bought. It’s how you’ll keep yourself from eating the whole pan.
Why You’ll Love this mac and cheese
When you’re craving comfort food that actually delivers on flavor, this creamy dreamy mac and cheese hits different. I love how the Gruyere and sharp Cheddar blend together, creating this rich, velvety sauce that coats every noodle.
The nutmeg adds this subtle warmth you didn’t know you needed. Plus, those crispy bread crumb-topped tomatoes? Game changer. I appreciate that it’s not overly complicated—just quality ingredients doing their job. The result feels fancy enough for guests but totally weeknight-friendly. It’s the kind of dish that makes people forget they’re eating pasta and cheese.
Also read: Hearty Homemade Lasagna Soup Recipe
What Ingredients are in mac and cheese?
This creamy dreamy mac and cheese comes together with a carefully selected combination of pantry staples and quality cheeses that create its signature rich, velvety texture. The recipe balances simple pasta with a luxurious cheese sauce, topped with crispy breadcrumbs and fresh tomatoes for added depth and texture. Each ingredient plays a specific role in developing the complex flavors and satisfying comfort-food appeal that makes this dish memorable.
Ingredients:
- Kosher salt
- Vegetable oil
- 1 lb elbow macaroni or cavatappi pasta
- 1 quart milk
- 8 tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar cheese, grated (2 cups)
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 lb fresh tomatoes (4 small)
- 1 1/2 cups fresh white breadcrumbs (5 slices, crusts removed)
When shopping for ingredients, opt for freshly grated cheeses rather than pre-shredded varieties, as they melt more smoothly and create a silkier sauce. The quality of your Cheddar matters tremendously—seek out extra-sharp varieties for deeper flavor.
If you prefer a different texture, panko breadcrumbs work as an excellent substitute for traditional breadcrumbs. Some cooks choose to omit the tomatoes entirely, so feel free to adjust based on preference. Finally, slightly undercooking your pasta by one to two minutes helps prevent mushiness during baking in the oven.
How to Make this mac and cheese
- Begin by preheating your oven to 375°F. Drizzle vegetable oil into a large pot of boiling salted water, then add 1 lb of elbow macaroni or cavatappi pasta and cook according to the package directions, typically 6 to 8 minutes, until al dente.
- While the pasta cooks, heat 1 quart of milk in a small saucepan without allowing it to boil. Drain the cooked pasta well and set aside.
- In a large 4-quart pot, melt 6 tablespoons of unsalted butter over low heat and add 1/2 cup of all-purpose flour, stirring constantly with a whisk for about 2 minutes to create a roux.
- Gradually whisk in the hot milk, continuing to stir for another minute or two until the sauce thickens and becomes smooth.
- Remove from heat and stir in 12 ounces of grated Gruyere cheese, 8 ounces of grated extra-sharp Cheddar cheese, 1 tablespoon of salt, 1/2 teaspoon of fresh ground black pepper, and 1/2 teaspoon of ground nutmeg.
- Add the cooked macaroni to the cheese sauce and stir until all pasta is thoroughly coated. Pour the mixture into a 3-quart baking dish.
- Arrange sliced fresh tomatoes (about 3/4 lb or 4 small tomatoes) on top of the mac and cheese.
- Melt the remaining 2 tablespoons of butter and combine with 1 1/2 cups of fresh white breadcrumbs, then sprinkle this mixture evenly over the top.
- Bake for 30 to 35 minutes until the sauce is bubbly and the top is golden brown.
Creamy Dreamy Mac and Cheese Recipe
Ingredients
Method
- Begin by preheating your oven to 375°F. Drizzle vegetable oil into a large pot of boiling salted water, then add 1 lb of elbow macaroni or cavatappi pasta and cook according to the package directions, typically 6 to 8 minutes, until al dente.
- While the pasta cooks, heat 1 quart of milk in a small saucepan without allowing it to boil. Drain the cooked pasta well and set aside.
- In a large 4-quart pot, melt 6 tablespoons of unsalted butter over low heat and add 1/2 cup of all-purpose flour, stirring constantly with a whisk for about 2 minutes to create a roux.
- Gradually whisk in the hot milk, continuing to stir for another minute or two until the sauce thickens and becomes smooth.
- Remove from heat and stir in 12 ounces of grated Gruyere cheese, 8 ounces of grated extra-sharp Cheddar cheese, 1 tablespoon of salt, 1/2 teaspoon of fresh ground black pepper, and 1/2 teaspoon of ground nutmeg.
- Add the cooked macaroni to the cheese sauce and stir until all pasta is thoroughly coated. Pour the mixture into a 3-quart baking dish.
- Arrange sliced fresh tomatoes (about 3/4 lb or 4 small tomatoes) on top of the mac and cheese.
- Melt the remaining 2 tablespoons of butter and combine with 1 1/2 cups of fresh white breadcrumbs, then sprinkle this mixture evenly over the top.
- Bake for 30 to 35 minutes until the sauce is bubbly and the top is golden brown.
Notes
What to Serve with Mac and Cheese
So what goes alongside a big bowl of creamy, cheesy pasta without stealing the spotlight? I’d keep it simple. A crisp green salad with vinaigrette cuts through all that richness perfectly. Steamed broccoli or roasted Brussels sprouts add vegetables without competing for attention. Garlic bread‘s always welcome, though honestly, you’re already getting plenty of carbs. For protein, consider grilled chicken breast or a modest portion of ham. Fresh fruit like berries or melon rounds out the meal nicely. The key is balance—you’re not looking for another heavy dish, just something light and invigorating to complement your main event.mac and cheese Substitutions and Variations
You don’t have to stick rigidly to this recipe if you want to get creative in the kitchen. I’d swap the gruyere and cheddar for whatever cheese calls to me—fontina, gouda, or even sharp provolone work beautifully. Want to skip the tomatoes? Go ahead.
Prefer panko over breadcrumbs? I’m here for it. I could add crispy bacon, caramelized onions, or sautéed mushrooms for depth. Fresh thyme or smoked paprika elevates everything. Different pasta shapes totally work too.
The beauty here is flexibility. This recipe’s a canvas, not a rulebook. Trust your instincts and adjust seasonings to match your preferences.
What to Serve with mac and cheese
So what goes alongside a big bowl of creamy, cheesy pasta without stealing the spotlight? I’d keep it simple. A crisp green salad with vinaigrette cuts through all that richness perfectly. Steamed broccoli or roasted Brussels sprouts add vegetables without competing for attention.
Garlic bread‘s always welcome, though honestly, you’re already getting plenty of carbs. For protein, consider grilled chicken breast or a modest portion of ham. Fresh fruit like berries or melon rounds out the meal nicely.
The key is balance—you’re not looking for another heavy dish, just something light and invigorating to complement your main event.
Final Thoughts
This creamy dreamy mac and cheese recipe is genuinely one of those dishes that doesn’t need much fussing around it—the simple sides I mentioned earlier work perfectly because they let the star of the show shine without competing for your attention. I think you’ll find this version strikes that perfect balance between comfort and sophistication. The combination of Gruyere and sharp Cheddar creates depth that elevates it beyond basic mac and cheese. Whether you’re feeding kids or impressing dinner guests, this recipe delivers. Make it your own, experiment with the toppings, and enjoy every cheesy, satisfying bite.
