Super Easy Smoked Gruyere Mac and Cheese
Rich, creamy, and ridiculously easy! This one pot smoked gruyere macaroni and cheese turns four simple ingredients into something unforgettable. No roux, no fuss, and just creamy comfort in every bite.
I love when a recipe takes just a few ingredients and somehow feels fancy. And that’s what we have here today with this smoked gruyere macaroni and cheese. All it takes is four ingredients, one pot, and about 20 minutes to make. It’s my go-to when I want homemade mac and cheese without any effort.
Ingredients
- Cheese: Smoked gruyere works like a dream in this recipe. It melts great and the flavor is a little nutty, smoky, and rich. I’ve also made it with smoked cheddar and while I loved the flavor, the sauce just wasn’t as creamy. So, gruyere for the mac and cheese win.
- Evaporated milk: This is the secret to making this quick mac and cheese creamy without needing a roux, cornstarch, or heavy cream. It’s thicker and richer than regular milk, which helps the cheese melt smoothly.
- Pasta: Macaroni is great other short pasta shapes like penne, bow ties, or rotini are good, too.
- Kosher salt
How to Make It
☑️ Boil the Pasta
Cook the pasta in a pot or large saucepan for about two minutes less than what’s listed on the package. Once it’s done boiling, drain it.
☑️ Make the Sauce
Return the pot you used to boil the pasta to the stove and set it over medium heat. Add the evaporated milk and the drained pasta, stirring to coat. When the milk is steaming (but not boiling), start adding the shredded cheese a handful at a time, stirring until each addition melts smoothly before adding more.
☑️ Serve and Enjoy!
Serve it immediately for the creamiest texture. The sauce thickens as it cools, so if it sits too long, just warm it up with a splash of milk to loosen it.
More Mac and Cheese Recipes
Smoked Gruyere Macaroni and Cheese
Ingredients
- 12 ounces macaroni
- 12 ounces evaporated milk
- 1/4 teaspoon kosher salt
- 12 ounces smoked gruyere cheese shredded
Instructions
- Boil the pasta two minutes less than what’s listed on the box. Reserve 1/4 cup of the pasta water before draining the pasta.
- Adjust the burner heat to medium-low and transfer the drained pasta back to the pot, add the evaporated milk and salt.
- Stir the pasta and milk. Once the milk is warmed, add the cheese in a few batches at a time, stirring between each addition until melted. If the sauce is too thick, add the pasta water a little at a time to thin it.
Notes
Nutrition Estimate
More Super Easy Fall Recipes
Sometimes the simplest recipes are the best ones. I hope this cozy mac and cheese hits the spot!
Happy cooking,
I haven’t tried this yest, but it looks delicious. Can regular low fat milk be used instead of evaporated milk?
Technically you can, but the mac and cheese won’t be nearly as creamy. The cheese might not melt as well either – might end up a little clumpy. One thing that might help is cornstarch – toss the shredded cheese in about 1 teaspoon before you add it to the milk.