Sometimes you just need something warm and cheesy. This Gruyere mac and cheese is the ultimate comfort for cold nights. It brings a sophisticated twist to a family favorite. You will love the rich sauce and sweet onions. It is the perfect way to feel cozy.
What Makes This Recipe Special
This dish is a total winner for holiday entertaining. It feels much fancier than regular boxed mac and cheese. The nutty Gruyere cheese creates a silky, gourmet sauce. Caramelized onions add a lovely sweetness to every bite. It is a soul-warming meal that everyone enjoys. You can easily serve this for a special dinner.
Simple Method
Making this dish is very straightforward and beginner-friendly. You start by browning the onions until they are golden. Then you whisk together a simple creamy cheese sauce. Do not worry if you have never made a roux. It is easier than it looks and very satisfying. The oven does all the heavy lifting for you.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find. Fresh herbs make a big difference here.
- 1 lb Cavatappi or elbow pasta
- 4 large Yellow onions, thinly sliced
- 8 tbsp Unsalted butter, divided
- 1/4 cup All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 12 oz Gruyere cheese, shredded
- 4 oz Sharp white cheddar cheese, shredded
- 1 tsp Fresh thyme leaves
- 1/2 tsp Grated nutmeg
- 1 cup Panko breadcrumbs
- 1/2 cup Prepared French fried onions, lightly crushed
- Kosher salt and black pepper to taste
Step-by-Step
- In a large skillet, melt 4 tablespoons of butter over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 45 minutes until deep golden brown and caramelized.
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a boil. Cook pasta for 2 minutes less than the package instructions for al dente; drain and set aside.
- In a large heavy-bottomed saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes to create a roux.
- Slowly whisk in the milk and heavy cream. Simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon, approximately 8 minutes.
- Remove from heat. Stir in 10 oz of Gruyere, the white cheddar, thyme, nutmeg, salt, and pepper until the cheese is completely melted.
- Fold the cooked pasta and 75% of the caramelized onions into the cheese sauce until well combined.
- Transfer the mixture to the baking dish. Spread the remaining caramelized onions and the remaining 2 oz of Gruyere over the top.
- Melt the final 1 tablespoon of butter and toss with panko and crushed fried onions. Sprinkle this mixture evenly over the pasta.
- Bake for 20 to 25 minutes until the cheese is bubbling and the crust is golden brown and crispy.
Best Ways to Enjoy It
Serve this warm with a crisp green salad. The vinegar in the salad cuts through the richness. Add some crusty bread to soak up every drop. It is a wonderful choice for a cozy date night. Set the table and enjoy a quiet evening. Your home will smell incredible while it bakes.
Storage & Reheating
Keep your leftovers in the fridge for three days. Cover the dish tightly to keep it moist and fresh. Reheat in a 350°F oven for about 15 minutes. This helps the topping stay nice and crunchy. Avoid the microwave if you want the best texture. You can also freeze it before the baking step.
Tips for Best Results
- Don’t skip the slow caramelizing process for the onions.
- Avoid overcooking the pasta in the boiling water.
- Swap Gruyere for Swiss cheese if you are on a budget.
- Make the onions a day early to save time later.
- For Thanksgiving, double the batch to feed a large crowd.
- Add a pinch of extra thyme to elevate the herbal flavor.
- Use a block of cheese and shred it yourself for melting.
- Wait five minutes before serving so the sauce sets slightly.
Ways to Switch It Up
- Use gluten-free pasta and flour for a dietary-friendly version.
- Swap the thyme for fresh rosemary for a woodsy flavor.
- Add cooked bacon bits for a salty, smoky crunch.
- Try using smoked gouda instead of cheddar for more depth.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the dish a day early. Keep it in the fridge and bake when ready. Add five extra minutes to the baking time.
What if I don’t have Gruyere?
Swiss cheese or Fontina are excellent substitutes for this recipe. They both melt beautifully and have a similar nutty profile. Your mac and cheese will still taste amazing.
Will kids like the onions?
Most children love the sweetness of caramelized onions. They lose their sharp bite and become very soft. It is a great way to introduce new flavors.
I hope this cozy Gruyere mac and cheese brings warmth to your winter table. It is a truly special meal that feels like a big hug. Enjoy every cheesy, crispy bite with the people you love.
— Alex
Ingredients
- 1 lb Cavatappi or elbow pasta
- 4 large Yellow onions, thinly sliced
- 8 tbsp Unsalted butter, divided
- 1/4 cup All -purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 12 oz Gruyere cheese, shredded
- 4 oz Sharp white cheddar cheese, shredded
- 1 tsp Fresh thyme leaves
- 1/2 tsp Grated nutmeg
- 1 cup Panko breadcrumbs
- 1/2 cup Prepared French fried onions, lightly crushed
- Kosher salt and black pepper to taste
Instructions
- In a large skillet, melt 4 tablespoons of butter over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 45 minutes until deep golden brown and caramelized.
- Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- Bring a large pot of salted water to a boil. Cook pasta for 2 minutes less than the package instructions for al dente; drain and set aside.
- In a large heavy-bottomed saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes to create a roux.
- Slowly whisk in the milk and heavy cream. Simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon, approximately 8 minutes.
- Remove from heat. Stir in 10 oz of Gruyere, the white cheddar, thyme, nutmeg, salt, and pepper until the cheese is completely melted.
- Fold the cooked pasta and 75% of the caramelized onions into the cheese sauce until well combined.
- Transfer the mixture to the baking dish. Spread the remaining caramelized onions and the remaining 2 oz of Gruyere over the top.
- Melt the final 1 tablespoon of butter and toss with panko and crushed fried onions. Sprinkle this mixture evenly over the pasta.
- Bake for 20 to 25 minutes until the cheese is bubbling and the crust is golden brown and crispy.
