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Casserole dish with mac and cheese and serving spoon.
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5 from 9 votes

Gruyère Mac and Cheese

Up your basic mac and cheese with these ridiculously cheesy and creamy Cheddar Gruyère Mac and Cheese. Super simple to prepare, can be enjoyed baked or stove top. This is a perfect dish to make a meal or add as a side for a holiday or special gathering!
Prep Time15 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 12
Calories: 547kcal
Author: Lorie Yarro



  • Prepare the Pasta: Preheat oven to 350°F. Prepare the pasta al dente according to package. Drain and toss with 2 tablespoons butter and set aside.
  • Prepare the Cheese Sauce: Combine all the shredded cheese and toss. Set aside one cup for later. In a saucepan, melt remaining 4 tablespoons of butter over medium. Add the flour and whisk consistently to combine for about 1 minute to create a roux.
  • Slowly pour in two cups of the milk, whisking constantly to make sure no clumping occurs. Once mixture is smooth, add in remaining milk and cream and stir until the mixture begins to thicken and very slightly bubble. Stir in the paprika, garlic, mustard, salt and pepper and stir to combine.
  • Remove the pot from heat and stir in 2 cups of the cheddar gruyere mixture and stir to melt. Add in remaining 2 cups and melt. You can serve like this or continue to next step for baking.
  • Bake the Mac and Cheese: Grease a 9x13 inch pan or casserole dish. Pour the mac and cheese in and toss to make sure cheese is evenly distributed. Pour any remaining cheese sauce over top. Sprinkle with remaining cup of shredded cheese and breadcrumbs.
  • Bake for about 15-20 minutes or until the cheese on top is melted and browning and the breadcrumbs are golden. Cool for about 10 minutes before serving. Store leftovers in an air tight container in the refrigerator for about 4 days.


  • Don't overcook the pasta. Overcooking the pasta will likely result in mushy noodles, especially if you end up baking this macaroni and cheese.
  • Stir the sauce consistently to avoid burning. You don't want to overcook the roux or any part of the sauce. Burned milk will come through in the flavor.
  • Don't skimp on fats. When it comes to a really good mac and cheese, its all about the real stuff. For all the flavor, use things like whole milk, full fat cheese, and cream, etc.
  • Shred your cheeses! I know this is an extra step, but skip the pre-shredded as it doesn't melt nearly as well. Bonus--cheese blocks are cheaper than pre-shredded cheese so you save some cash!
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Lemons + Zest makes no guarantees to the accuracy of this information.


Calories: 547kcal | Carbohydrates: 41g | Protein: 22g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 498mg | Potassium: 253mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1098IU | Vitamin C: 1mg | Calcium: 536mg | Iron: 1mg