No More Basic Mac N Cheese. Treat. Yo. Self.

If you’re craving a cozy, indulgent meal that’s sure to please, look no further than this Gruyere Mac and Cheese. With the perfect blend of creamy, cheesy goodness and a subtle nutty flavor from the Gruyere this dish is elevated but approachable, making it ideal for weeknight dinners, and comfort food gratification.

Gruyere cheese is a cow’s milk cheese from Switzerland. Its process can be, and is, made in other areas now. The cheese in today’s recipe is a gruyere from Wisconsin. The buttery, mild Swiss flavor pairs well with the smoky, salty flavor of the bacon.

October seems to be the month of pasta. October 6 is National Noodle Day, October 17 is National Pasta Day, October 25 is World Pasta Day, and all of October is National Pasta Month deemed by the National Pasta Association (NPA). So, you know, make and eat as much pasta as you’d like to. You can watch how to make it here:

Butter, unsalted ¼ lb

Flour, ap ¼ cup

Milk 1 ½ cups

Heavy cream ½ cup

nutmeg ¼ tbsp

Applewood Bacon, cooked and chopped ¾ cup

Gruyere Cheese, grated ½ lb

In a small sauce pot melt the butter.
Using a whisk, add the flour and whisk constantly until flour and butter becomes smooth.
Add the milk, cream and nutmeg to the roux.
Raise heat to high and stir with the whisk periodically until the sauce comes to a boil and thickens.
Reduce heat to low and whisk in the gruyere cheese until it is completely melted, and sauce is smooth.
Whisk in the chopped bacon and remove from heat.
Fold in your cooked pasta. For the cheese sauce recipe above between 10-12oz (raw weight) of pasta works.
Enjoy!