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Creamy Dreamy Mac and Cheese Recipe

Quality Gruyere and extra-sharp Cheddar cheeses blend into a rich, velvety sauce coating every noodle, while a hint of nutmeg adds subtle warmth and complexity. Topped with crispy buttered breadcrumbs and fresh tomatoes, this fancy yet weeknight-friendly comfort food delivers restaurant-quality flavor that makes store-bought versions seem forgettable.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 585
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Gradually whisk in the hot milk, continuing to stir for another minute or two until the sauce thickens and becomes smooth.
  5. 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.
  6. 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.
  7. Arrange sliced fresh tomatoes (about 3/4 lb or 4 small tomatoes) on top of the mac and cheese.
  8. 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.
  9. 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.