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Cheddar- Gruyere Mac ‘n Cheese


  • 1 lb. pasta
  • 1 ½ tbsp. butter
  • 1 ½ tbsp. all- purpose flour
  • 1 ½ cups milk
  • ¼ lb. gruyere cheese, grated
  • 1 ½ lb. grated cheddar cheese
  • Salt
  • Pepper
  • Panko bread crumbs, if desired

Temperature: 350 ° F


Preheat the oven to 350F. Cook the pasta, drain, and set aside. In a saucepan melt the butter over medium heat and then add the all-purpose flour. Whisk until all of the flour is absorbed by the butter and cook it has a light amber color (about 1-2 minutes). Pour the milk to the saucepan and whisk continuously, it will begin to thicken. Bring the milk to a boil and let it boil for about 10 seconds. Whisk again and if the milk boils immediately after whisking the cheese can be added. Once the cheese is added, remove from the heat and whisk the sauce to help melt the cheese, season with salt and pepper to taste. When all of the cheese is melted add the cooked pasta into the cheese sauce and use a spatula to coat the noodles. Transfer to a baker and top with a handful of panko bread crumbs. Cover with aluminum foil and bake in the oven for about 30-40 minutes. Remove the foil and turn the broiler on to quickly brown the top.

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