Introduction

This baked Gruyere Mac and Cheese is a creamy, cheesy comfort food topped with a crunchy French onion crust. Featuring a blend of gruyere, fontina, and pepper jack cheeses, it delivers rich, nutty flavors balanced by a buttery, crispy topping. Perfect for holidays or any cozy meal, this mac and cheese is sure to please a crowd.

A close-up of a white baking dish filled with baked macaroni and cheese, showing two layers; the bottom layer is creamy, melted light yellow macaroni pasta covered with a slightly browned, golden breadcrumb topping that looks crispy and textured, with some parts bubbling through the crust; the macaroni pieces are small and curved with a smooth cheese sauce that shines under the light, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces dried elbow pasta (macaroni)
8 tablespoons salted butter, divided
2 tablespoons flour
1½ cups whole milk
1 cup half and half
1½ teaspoons onion powder
½ teaspoon garlic salt
¼ teaspoon white pepper
2 cups shredded gruyere cheese
1 cup shredded fontina cheese
1 cup shredded pepper jack cheese
1 cup panko breadcrumbs
1 cup crushed crispy fried onions (such as French’s)
⅓ cup Parmesan cheese, grated

Instructions

Step 1: Preheat your oven to 350ºF and position a rack in the center. Lightly spray a 2-quart baking dish with cooking spray. In a bowl, combine 1 cup each of gruyere, fontina, and pepper jack cheese and set aside.
Step 2: Cook the pasta in salted boiling water for 3 minutes less than the package’s al dente time. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Step 3: In a large saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the whole milk while whisking, then add the half and half. Whisk until smooth and slightly thickened, about 2-3 minutes. Season with garlic salt, onion powder, and white pepper.
Step 4: Remove the pan from heat or lower to low. Gradually whisk in the reserved cheese mixture, 1 cup at a time, until melted and smooth. Stir in the cooked pasta, then add ¾ cup of the reserved pasta water. Add more pasta water if the sauce seems dry, aiming for a creamy consistency.
Step 5: Transfer the mac and cheese to the prepared baking dish. Sprinkle the remaining 1 cup of shredded gruyere evenly over the top.
Step 6: In a small microwave-safe bowl, melt the remaining 5 tablespoons of butter. Stir in the panko breadcrumbs, crushed fried onions, and grated Parmesan cheese. Sprinkle this mixture evenly over the cheese layer on the mac and cheese.
Step 7: Bake uncovered for 20-30 minutes until bubbly and golden brown. If the crust browns too quickly, cover loosely with foil. Serve warm.

Tips & Variations

Swap the pepper jack cheese for Monterey jack, gouda, muenster, asiago, or sharp white cheddar for a different flavor profile.
Use crushed crispy fried onions from a tub for that classic French onion flavor and crunchy texture in the topping.
If you can’t find half and half, substitute with equal parts whole milk and cream.
Make sure to undercook the pasta slightly so it finishes cooking in the sauce without becoming mushy.

Storage

Store leftover mac and cheese covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 350ºF until heated through to keep the crust crispy, or microwave with a cover for convenience, though the topping may lose its crunch.

How to Serve

The image shows a close-up view of baked macaroni and cheese in a white rectangular dish. The top layer is golden brown and crispy with crunchy breadcrumb pieces scattered unevenly across the creamy cheese beneath. Below the topping, you see melted cheese enveloping soft, pale yellow macaroni noodles, which are slightly glossy from the cheese sauce. The texture looks rich with bubbly, gooey cheese in some spots, creating a comforting, hot appearance. The dish sits against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mac and cheese ahead of time?

Yes, you can prepare the casserole up to the baking step, cover it tightly with foil, and refrigerate overnight. Bake it the next day until bubbly and golden. This helps flavors develop, but be sure to watch the topping so it doesn’t brown too fast.

What can I use if I don’t have French fried onions?

If you don’t have crispy fried onions, you can substitute extra panko breadcrumbs mixed with a little garlic or onion powder for some flavor and crunch, but the onion flavor won’t be as pronounced.

Gruyere Mac and Cheese with French Onion Crust Recipe

Print Recipe

★★★★★

5 from 87 reviews

This baked Gruyere Mac and Cheese features a creamy, nutty cheese sauce made from Gruyère, fontina, and pepper jack cheeses, topped with a flavorful, crunchy crust of buttery panko breadcrumbs, parmesan, and crispy fried onions. It’s a comforting and indulgent holiday side dish with layers of rich onion and cheesy goodness.

Author: Lena
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 8
Category: Rice & Pasta
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta

16 ounces dried elbow pasta (macaroni)

Cheese Sauce

8 tablespoons salted butter, divided
2 tablespoons all-purpose flour
1½ cup whole milk
1 cup half and half
1½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon white pepper
2 cups shredded Gruyère cheese
1 cup shredded Fontina cheese
1 cup shredded Pepper Jack cheese

Topping

1 cup panko breadcrumbs
1 cup crushed crispy fried onions (such as French’s)
⅓ cup grated Parmesan cheese

Instructions

Prep: Position a rack in the center of the oven and preheat to 350ºF. Lightly spray a 2-quart baking dish with cooking spray. Combine 1 cup each of Gruyère, Fontina, and Pepper Jack cheese in a bowl and set aside for the sauce.
Boil: Cook pasta in salted boiling water for 3 minutes less than package instructions (just shy of al dente). Reserve 1 cup of pasta water, then drain and set pasta aside.
Sauce: Melt 3 tablespoons of butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute to make a roux. Slowly whisk in whole milk, then add half and half, whisking until smooth and starting to thicken (2-3 minutes). Season with garlic salt, onion powder, and white pepper. Remove from heat or lower to low. Gradually whisk in the combined cheeses 1 cup at a time until fully melted and smooth. Stir in the drained pasta. Add ¾ cup reserved pasta water; if the sauce seems dry, add the remaining ¼ cup to achieve a creamy coating.
Bake: Pour macaroni and cheese into prepared baking dish. Sprinkle the remaining 1 cup shredded Gruyère over the top. In a small bowl, melt the remaining 5 tablespoons butter. Stir in panko breadcrumbs, crispy fried onions, and grated Parmesan cheese. Evenly sprinkle this crust over the cheese layer. Bake for 20-30 minutes until bubbly and golden brown. If the topping browns too quickly, cover loosely with foil. Serve warm.

Notes

You can swap pepper jack cheese for Monterey Jack, Gouda, Muenster, Asiago, or sharp white cheddar if desired.
Reserve pasta water is key to finishing pasta in the sauce and ensuring creaminess.
If topping starts to brown too fast in the oven, tent loosely with foil to prevent burning.
Crispy fried onions add a delicious onion flavor and textural contrast; they’re often available around holiday seasons.
Half and half can be substituted with equal parts whole milk and cream if unavailable.

Keywords: Gruyere mac and cheese, baked mac and cheese, French onion crust, cheesy pasta casserole, comfort food, holiday side dish