The combination of cheeses—white cheddar, parmesan, and Gruyère—give this dish its rich flavor. The pasta makes an ideal side dish during the holidays.
1 (8-oz.) package penne pasta
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 cup half-and-half
1/2 cup (4 oz.) shredded white Cheddar cheese
1/4 cup grated Parmesan cheese
1 cup (8 oz.) shredded Gruyère cheese, divided*
1 teaspoon salt
1/4 teaspoon pepper
Pinch of ground nutmeg
How to Make It
Preheat oven to 350°. Prepare pasta according to package directions.
Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and half-and-half; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in Cheddar cheese, Parmesan cheese, 1/2 cup Gruyère cheese, and next 3 ingredients until smooth.
Stir together pasta and cheese mixture, and pour into 4 lightly greased 8-oz. baking dishes or 1 lightly greased 11- x 7-inch baking dish. (If using 8-oz. baking dishes, place in a jelly-roll pan for easy baking, and proceed as directed.) Top with remaining 1/2 cup Gruyère cheese.
Bake at 350° for 15 minutes or until golden and bubbly.
*Swiss cheese may be substituted.
Note: To make ahead, proceed with recipe as directed through Step (Do not top with remaining Gruyère cheese.) Cover and chill up to 8 hours. Let stand at room temperature 30 minutes. Bake at 350° for 20 to 25 minutes or until bubbly. Increase oven temperature to 400°. Top pasta mixture with remaining Gruyère cheese, and bake 10 more minutes or until golden.
this was very good!! made as written, except for using regular cheddar and adding a little onion powder. i think the leftovers will be tasty when the flavors blend. have a standard mac n cheese recipe (from mom!) but it's good to have another one for variation!
I've tried making this several times and it never comes out quite right. the sauce is grainy, the ingredients are fussy, it's too time consuming and makes a lot of dirty dishes. I'm taking it out of the rotation.
I found this recipe in my homemade cookbook from an old Southern Living magazine. I just tried it a week ago. For the white cheddar portion I used a combo of Tillamook sharp white cheddar and an Australian white cheddar. I topped with a small amount of Panko bread crumbs before baking. Came out great. I loved it.
I made this for an office function. I doubled the recipe and added a cup of panko bread crumbs to the Gruyère cheese sprinkled on the top. I think this dish is also best made the night before and then cooked. I made it ahead and the next night put it in a 375 oven for 35 minutes. I sprinkled the cheese and crumbs on top before cooking and it came out perfect. There is no need to follow the instructions to bake at 350 then add cheese to top and cook at 400.