We’re making mac and cheese fancy by swapping the regular cheddar for white cheddar and smoked Gruyere. I love this combination. The surprising spices like ground mustard and cayenne add a savoriness and subtle heat that compliments the cheese so well. Throw that all on top of really fun Cavatappi noodles and you’ll definitely be going back for seconds.
You can use any type of noodle you prefer, but I love to use cavatappi for mac and cheese because the hollow spiral shape holds the sauce well.
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Ingredients
- cavatappi noodles
- smoked gruyere cheese
- white cheddar cheese
- whole milk
- butter
- flour
- salt
- black pepper
- ground mustard
- cayenne
- nutmeg
See recipe card for quantities.
Instructions
Step One: Melt the butter over medium heat in a heavy bottom pot like a dutch oven, then add the flour. Stir well to combine and cook for about 1 minute.
On a second burner, cook the noodles according to package directions in well salted water. Drain and set aside.
Step Two: Add milk slowly. Whisk the entire time, making sure there are no clumps.
Add cayenne, ground mustard, nutmeg, salt and pepper to the milk and stir well.
Step Three: Bring the milk mixture to a simmer and cook for about 5 minutes. Stir frequently. You do not want the milk to boil.
While this is happening, shred the white cheddar and gruyere.
Step Four: Turn off the heat and add the cheese to the milk mixture. Stir until fully melted. Add in the cooked cavatappi noodles and stir to coat.
Taste and add salt if needed. Feel free to add more cayenne if you want a bigger kick.
Allow the mac and cheese to sit for 5 minutes to thicken before serving.
Hint: Watch your milk! Boiled milk runs the risk of curdling, which will result in a grainy cheese sauce.
Give yourself the gift of prep!
In this section I will give you ways to freeze, re-purpose and/or use some of your ingredients for another meal. Save yourself some time and effort next time you’re in the kitchen!
I unfortunately don’t have much for this recipe. I know that you can freeze mac and cheese, but I have never tried it. You could make the cheese sauce ahead of time and keep it in the fridge for up to 2 days, then add it to cooked noodles when you are ready.
Substitutions
- Noodles- use any kind of noodle you like if you don’t have cavatappi available.
- Gluten free- substitute gluten free noodles.
- Half and half- use half and half instead of milk for a richer cheese sauce.
Top Tip
Use freshly grated cheese. Pre shredded cheeses don’t melt as well.
Related
Looking for other side dishes? Try these:
Pasta
Here are some other noodle based recipes:
Recipe
White Cheddar Gruyere Macaroni and Cheese
Course: Sides, PastaCuisine: American8
servings10
minutes15
minutes25
minutesWe're making mac and cheese fancy by swapping the regular cheddar for white cheddar and smoked Gruyere.
Ingredients
12 oz cavatappi noodles
¾ cup smoked gruyere cheese, shredded
1 ¼ cups white cheddar cheese, shredded
1 ½ cups whole milk
3 tablespoon butter
1 tablespoon flour
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon ground mustard
⅛ teaspoon cayenne
¼ teaspoon nutmeg
Directions
- Melt the butter over medium heat in a heavy bottom pot like a dutch oven, then add the flour. Stir well to combine and cook for about 1 minute.
- On a second burner, cook the noodles according to package directions in well salted water. Drain and set aside.
- Add milk slowly. Whisk the entire time, making sure there are no clumps.
Add cayenne, ground mustard, nutmeg, salt and pepper to the milk and stir well. - Bring the milk mixture to a simmer and cook for about 5 minutes. Stir frequently. You do not want the milk to boil.
- Turn off the heat and add the cheese to the milk mixture. Stir until fully melted. Add in the cooked cavatappi noodles and stir to coat.
Taste and add salt if needed. Feel free to add more cayenne if you want a bigger kick. - Allow the mac and cheese to sit for 5 minutes to thicken before serving.
