Description
Indulge in a creamy Gruyere Mac and Cheese with Tomatoes, a delightful twist on the classic comfort food. This recipe combines rich Gruyere and sharp cheddar cheeses with fresh tomatoes, creating a dish that’s both savory and satisfying. Perfect for family dinners, potlucks, or cozy nights in, this mac and cheese is easy to make and sure to impress your guests. With its bubbly, golden crust and creamy interior, every bite delivers an unforgettable flavor experience.
Ingredients
Scale
- 2 Tablespoons Kosher salt (to boil the macaroni)
- 1 pound Cavatappi pasta (or elbow macaroni)
- 1 quart milk
- 8 tablespoons unsalted butter (divided, 1 stick)
- 1/2 cup all-purpose flour
- 12 ounces Gruyere (grated = 4 cups)
- 8 ounces extra-sharp Cheddar (grated = 2 cups)
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (4 small to medium)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed, dried and cut into small cubes)
Instructions
- Preheat your oven to 375°F.
- Boil salted water in a large pot, add Cavatappi pasta, and cook until al dente (about 8 minutes). Drain and reserve some pasta water.
- Heat milk in a small saucepan until warm.
- In a large pot, melt 6 tablespoons of butter over low heat. Whisk in flour for about 2 minutes.
- Gradually add warm milk while whisking continuously until the sauce thickens.
- Stir in Gruyere, Cheddar, salt, pepper, nutmeg, and cooked pasta along with reserved water; mix well.
- Pour into a greased baking dish. Top with sliced tomatoes and bread crumbs mixed with remaining butter.
- Bake for 30-35 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 675mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg