Smoked Gruyere Macaroni and Cheese
A little fancy, totally easy. This smoked gruyere mac and cheese comes together with just four ingredients and one pot in about 20 minutes. It's decadent comfort at its best.
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Servings: 4 servings
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
For the creamiest texture, serve the mac and cheese right after it’s made. The sauce thickens as it cools, so it’s best enjoyed hot from the pot.
If you have leftovers, the best way to reheat them is on the stove. Warm a few tablespoons of milk or half-and-half in a saucepan. Add the cold mac and cheese and stir until it’s heated through and creamy again.
Recipe adapted from Serious Eats
Nutrition Estimate
Calories: 782kcal | Carbohydrates: 72g | Protein: 42g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 118mg | Sodium: 848mg | Potassium: 516mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1010IU | Vitamin C: 2mg | Calcium: 1099mg | Iron: 1mg
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