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Gruyere Mac and Cheese with French Onion Crust Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://cheflenacooks.com/gruyere-mac-and-cheese-with-french-onion-crust-recipe/