Baked Three-Cheese Macaroni (2024)

When it comes to comfort food, mac and cheese is definitely at the top of the list. And while it’s easy to reach for the boxed version, you just can’t beat homemade mac and cheese recipes. Especially when they include multiple types of cheese—like in our recipe for Gruyere mac and cheese.

This creamy recipe uses Gruyere (obviously?), plus cheddar and Parmesan.It’s large enough for sharing at your next potluck or holiday party, but if you like to meal-prep13×9 casserole recipes, you can make enough of this comforting mac and cheese to last all week. Get your cheese grater ready—it’s going to get a workout with this recipe!

Ingredients for Gruyere Mac and Cheese

• Pasta: For a classic mac and cheese, use elbow macaroni. Other short pasta shapes, like fusilli or shells, also will work well.
• Roux: The base of this mac and cheese’s delectable cheese sauce is a roux, which acts as a thickener. The roux in this recipe combines butter, all-purpose flour and 2% milk. For a gluten-free roux, we recommend substituting in sweet rice flour, which creates the same silky texture as flour.
• Cheese: You can’t have Gruyere mac and cheese without the Gruyere! This hard cheese has a nutty, salty and slightly sweet flavor. Its sweetness is counterbalanced by the addition of extra-sharp cheddar, which has a tangy and slightly tart flavor. To top it all off, you’ll need Parmesan for the crispy coating.
• Seasonings: Salt, pepper and a little ground nutmeg round out the seasonings in this homemade mac. For the most robust flavor, we recommend using freshly grated nutmeg.
• Breadcrumb topping: A simple bread crumb topping made from panko bread crumbs, Parmesan and melted butter adds a crispy texture to the Gruyere mac. You can substitute regular bread crumbs in a pinch, but know that the topping won’t be quite as crispy as it would be with panko. (You should be able to find gluten-free panko bread crumbs in your local grocery store if you need to make the swap.)

Directions

Step 1: Cook the pasta

Preheat your oven to 350°F. Cook the macaroni in a 6-quart stockpot according to the package directions for al dente. Drain the pasta and return it to the pot.

Editor’s Tip: Avoid overcooking the pasta, since it will continue to cook in the oven.

Step 2: Make the roux

In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in the flour until it forms a smooth paste. Whisk in the warmed milk. Bring the mixture to a boil, stirring constantly. Cook and stir it for two to three minutes or until it has thickened.

Step 3: Add the cheese and seasonings

Remove the sauce from the heat. Stir in the Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add the cheese sauce to the cooked macaroni, and toss it to coat.

Step 4: Bake

Transfer the macaroni and cheese to a greased 13×9-inch baking dish. Toss the bread crumbs with Parmesan cheese and melted butter, then sprinkle them over the casserole. Bake the Gruyere mac and cheese, uncovered, for 30 to 40 minutes or until it’s bubbly and the top is golden brown.

Recipe Variations

• Add veggies: Adding vegetables is a tasty way to amp up the nutritional value of mac and cheese. Making veggie mac and cheese is also a great way to use up any leftover cooked veggies in your fridge. Chop up cooked vegetables into bite-size pieces, then stir them in after adding the macaroni. Or you can easily blanch fresh veggies (broccoli, cauliflower or carrots) in the same water the pasta is cooking in—just add them during the last six minutes of cooking.
• Change up the cheese: Gruyere cheese is a firm, aged cheese that’s full of flavor. However, you can use a different aged cheese, such as Gouda or additional cheddar, instead. The flavor will be different, but it’ll still have plenty of depth and character.
• Spice it up: For a spicier mac and cheese, use pepper jack in place of the cheddar. Add even more heat with somecayenne, chopped jalapeno or a pinch of red pepper flakes.
• Make it meaty: To pack in some more protein, you can add your favorite cooked meat to the mix. For a chili mac-inspired dish, stir in cooked ground beef. Another option is to add crumbled bacon or cubed ham.
• Skip the oven: For the ultimate creamy macaroni and cheese, try our stovetop macaroni and cheese recipe instead. It won’t have the crunchy top layer that this baked version has, but using the stove makes it decadently creamy.

How to Store Gruyere Mac and Cheese

Leftover mac and cheese with Gruyere can be stored in an airtight container in the refrigerator for up to four days.

Can you freeze Gruyere mac and cheese?

Yes! Gruyere is a great make-ahead freezer meal. You have two options: freeze it before or after baking.

• To freeze before baking: Prepare the recipe as directed. Transfer the Gruyere mac and cheese to a freezer- and oven-safe container (aluminum baking dishes are a great option). Then, cover it with plastic wrap and a layer of aluminum foil. Label, and freeze it for up to three months.
• To freeze after baking:Prepare the recipe as directed. Allow the Gruyere mac and cheese to cool completely. Wrap it in a layer of plastic wrap followed by a layer of aluminum foil. Label, and freeze it for up to three months.

How do you reheat Gruyere mac and cheese?

To heat Gruyere mac and cheese from frozen, first allow it to thaw in the refrigerator overnight. Then, reheat it in a 350° oven for 30 to 40 minutes, or until it’s bubbly and heated through. To reheat refrigerated Gruyere mac and cheese, you can use your microwave or conventional oven. Place individual servings in a microwave-safe dish and cook them at 30-second intervals until they’re heated through. Use your oven to reheat larger portions. Cover the dish with aluminum foil and reheat it in a 350° oven for 20 to 30 minutes, or until it’s heated through.

Gruyere Mac and Cheese Tips

How do you keep mac and cheese creamy?

To make the creamiest version of this baked macaroni and cheese with Gruyere, avoid overheating the milk and butter mixture. Heat it for just the recommended two or three minutes; after that, it may start to evaporate.

How do you keep cheese from curdling in mac and cheese?

Be sure to add the cheese after removing the sauce from the heat. Otherwise, the sauce may overcook before the cheese has fully melted, causing it to curdle. Make sure to shred your cheese rather than cubing it. Shredded cheese melts faster than cubed cheese.

What can you serve with Gruyere mac and cheese?

A big serving of green vegetables is a nice complement to rich macaroni and cheese. Tryroasted Dijon broccoli, a simple green salad with basil vinaigrette or one of these other quick and easy side dishes. Round out the meal with some protein-packed meatballs or homemade chicken nuggets for your kids (or your inner kid).

Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager

Watch how to Make Baked Three-Cheese Macaroni