Gourmet Macaroni and Cheese with Gruyere and Tomatoes
Indulge in this luxurious take on a classic comfort dish, featuring rich Gruyere and extra-sharp cheddar cheeses enveloping perfectly cooked pasta. Topped with fresh tomato slices for a burst of flavor and a crunchy, buttery breadcrumb topping, this gourmet macaroni and cheese is baked until golden brown and irresistible. Perfect for family gatherings, potlucks, or a cozy night in, this dish combines elegance with heartwarming nostalgia, making it a must-have on your table.
N/A
Servings
450
Calories
13
Ingredients
Ingredients
Kosher salt
to taste (for boiling water and seasoning)
Vegetable oil
if desired (drizzled in boiling water)
Elbow macaroni or cavatappi pasta
1 lb (cooked according to package directions)
Milk
1 quart (heated but not boiled)
Unsalted butter
8 tablespoons (divided) (melted and divided for sauce and topping)
All-purpose flour
1/2 cup (for making the roux)
Gruyere cheese (grated)
12 ounces (4 cups) (for cheese sauce)
Extra-sharp cheddar cheese (grated)
8 ounces (for cheese sauce)
Salt
1 tablespoon (for seasoning the sauce)
Fresh ground black pepper
1/2 teaspoon (for seasoning the sauce)
Ground nutmeg
1/2 teaspoon (for added flavor)
Fresh tomatoes
3/4 lb (about 4 small) (sliced for topping)
Fresh white breadcrumbs
1 1/2 cups (about 5 slices, crusts removed) (for topping)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large pot of boiling salted water, drizzle in vegetable oil if desired to prevent sticking. Cook the elbow macaroni (or cavatappi pasta) according to package instructions, about 6-8 minutes. Drain the pasta well and set aside.
3
In a small saucepan, gently heat the milk over medium heat, being careful not to let it boil.
4
In a large 4-quart pot, melt 6 tablespoons of unsalted butter over low heat. Stir in the flour and cook for about 2 minutes, stirring constantly with a whisk to form a roux.
5
Slowly add the hot milk to the roux while whisking continuously until the mixture thickens and becomes smooth, about 2-3 minutes.
6
Remove the pot from heat and stir in the grated Gruyere cheese, extra-sharp cheddar cheese, 1 tablespoon of salt, black pepper, and nutmeg until the cheeses are fully melted and incorporated.
7
Add the drained pasta to the cheese sauce and mix thoroughly to coat the pasta evenly.
8
Transfer the macaroni and cheese mixture to a greased 3-quart baking dish.
9
Slice the fresh tomatoes and arrange them decoratively on top of the macaroni and cheese mixture.
10
In a small bowl, melt the remaining 2 tablespoons of butter and combine it with the fresh white breadcrumbs. Sprinkle the buttery breadcrumbs evenly over the top of the dish.
11
Bake in the preheated oven for 30-35 minutes, or until the sauce is bubbly and the top is golden brown. Let it cool slightly before serving.
Nutrition Information
27.5g
Fat
35g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Gourmet Macaroni and Cheese with Gruyere and Tomatoes
What are the primary cheeses used in this dish?
The recipe uses 12 ounces of grated Gruyere cheese and 8 ounces of extra-sharp cheddar cheese.
At what temperature should I preheat the oven?
Preheat your oven to 375°F (190°C).
How long should the macaroni be boiled?
Cook the pasta for about 6-8 minutes according to package instructions until perfectly cooked.
What types of pasta can I use?
You can use elbow macaroni or cavatappi pasta.
How much milk is required for the sauce?
This recipe requires 1 quart of milk, heated but not boiled.
What is the total amount of butter needed?
A total of 8 tablespoons of unsalted butter is used: 6 tablespoons for the roux and 2 tablespoons for the topping.
How long do I cook the flour and butter roux?
Cook the roux for about 2 minutes while stirring constantly with a whisk.
What spices are used to season the cheese sauce?
The sauce is seasoned with 1 tablespoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of ground nutmeg.
What size baking dish is recommended?
A greased 3-quart baking dish is required for this recipe.
How many tomatoes are used as a topping?
Use approximately 3/4 lb of fresh tomatoes, which is about 4 small tomatoes.
How do I prepare the breadcrumb topping?
Combine 1 1/2 cups of fresh white breadcrumbs with 2 tablespoons of melted butter.
How long does the macaroni and cheese bake in the oven?
Bake for 30-35 minutes until the sauce is bubbly and the top is golden brown.
What are the nutritional values for calories and protein?
Each serving contains 450 calories and 15g of protein.
How much fat and carbohydrates are in a serving?
A serving contains 27.5g of fat and 35g of carbohydrates.
Is this recipe considered vegetarian?
Yes, based on the tags, this is a vegetarian recipe.
Can I add vegetable oil to the boiling water?
Yes, you can drizzle vegetable oil into the salted water to prevent the pasta from sticking.
How many slices of bread are needed for the crumbs?
About 5 slices of fresh white bread with the crusts removed are needed.
How do I know when the sauce is ready for the cheese?
The sauce is ready when the milk and roux mixture thickens and becomes smooth, which takes about 2-3 minutes of whisking.
Should the milk be boiling when added to the roux?
No, the milk should be heated but not allowed to reach a boil.
What tags describe this recipe?
Tags include comfort food, baked pasta, cheese, gourmet, vegetarian, family recipe, and casserole.
Does this recipe involve any specific celebrity chefs?
The tags associate this recipe with Ina Garten and the Barefoot Contessa.
What is the first step in the instructions?
The first step is to preheat your oven to 375°F (190°C).
How are the tomatoes arranged on the dish?
The fresh tomatoes should be sliced and arranged decoratively on top of the macaroni mixture before adding breadcrumbs.
How much flour is needed for the roux?
You will need 1/2 cup of all-purpose flour.
What kind of salt is used for the pasta water?
Kosher salt is used to taste for the boiling water and seasoning.
What should I do after taking the dish out of the oven?
Let the dish cool slightly before serving.
How much Gruyere cheese is used in cups?
12 ounces of grated Gruyere is equivalent to approximately 4 cups.
Is ground nutmeg a requirement?
The recipe calls for 1/2 teaspoon of ground nutmeg for added flavor.
Can I use different types of cheddar?
The recipe specifically recommends 8 ounces of extra-sharp cheddar cheese for the best flavor profile.