This baked gruyère and white cheddar mac and cheese recipe has everything you need-- creamy cheese base, crispy panko topping, and packed with flavor. This 3-cheese mac and cheese is perfect for making ahead to serve guests the ultimate comfort food.
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Prep ahead tips
I love a good baked pasta dish when hosting (just like my Lasagna al Forno and Stuffed Pasta Shells). They are great to prep in advance and then just pop in the oven when guests come over!
This mac and cheese recipe can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just go through all the steps through adding the panko topping then store before baking it. When you are ready to enjoy it, pop it in the oven (it may take a couple of extra minutes since it will be cold).
How to freeze mac and cheese
This mac and cheese freezes great! Store it in an airtight container in the freezer for up to 3 months. Just let it defrost in the refrigerator overnight when you are ready to enjoy. For best results, wait to add the panko topping until you are ready to pop it into the oven.
What type of cheese should I use for mac and cheese?
One of the most important things when making homemade mac and cheese is using freshly grated cheese, as opposed to pre-shredded bagged cheese. Bagged cheese tends to contain a coating on it that will prevent it from melting properly.
I like using a total of 3 cheeses: gruyère and white cheddar for the pasta and parmesan for the panko topping. You can use any of your favorite cheeses, but ideally, it is a semi-hard cheese (soft cheeses like mozzarella can give off too much liquid).
Expert mac and cheese tips
- Always use freshly grated cheese! Pre-shredded cheese tends to have coating on it that prevents it from melting nicely.
- Heat the milk until just warm. Do not boil it! If the milk is too hot when the cheese hits it you run the risk of the cheese separating and becoming runny. That said, it needs to be slightly warm to create a beautiful roux.
- Feel free to try this mac and cheese out with any short pasta! I love using macaroni but penne or cavatappi also work great!
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Variations and mix-ins
- For bbq mac and cheese, serve this with pulled pork! You could even add diced jalapeños to the mac and cheese for an extra kick.
- For bacon mac and cheese, mix in cooked bacon bits before baking.
- Check out my recipe for how to make this mushroom mac and cheese.
- While I love this baked mac and cheese, you can keep this a stovetop version by enjoying it straight from the pot! No need to make the panko topping or turn on the oven if you do this!
More classic pasta dishes you'll love
- Spaghetti with Buttermilk Meatballs
- Penne alla Vodka
- Lasagna with Ricotta
I'd love to know what you think of this gruyère and white cheddar mac and cheese in the comments below! And if you take photos don't forget to tag @ccs_table so that I can see your creation!
📖 Recipe
Gruyère and White Cheddar Mac and Cheese
Ingredients
Macaroni and cheese
- 1 lb short pasta such as macaroni
- 6 tablespoon butter
- 1 shallot minced
- 1 teaspoon garlic minced
- ½ cup all-purpose flour
- 1 qt milk
- 2 tablespoon Dijon mustard
- 4 dash cayenne pepper
- 2 pinches salt
- 2 pinches pepper
- 6 cups freshly shredded cheese Just over 1 lb of cheese; I use a mixture of gruyère and sharp cheddar
Crispy panko topping
- 1 cup panko breadcrumbs
- 1 tablespoon extra virgin olive oil
- 2 tablespoon butter melted
- ¼ cup grated parmesan cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees. Spray a large baking dish (such as 9x13) with cooking spray.
- In a large pot, boil water and cook pasta 2 minutes less than directions, or until al dente. Drain.
- In a small pot, heat milk on low heat until just warm, being careful not to boil.
- Meanwhile, melt butter in a large pot or dutch oven. Add shallots, garlic, and a pinch of salt and stir until fragrant, about 2 minutes.
- Whisk in flour, 1 tablespoon at a time, creating a roux (thick mixture), about 1 minute. One cup at a time, whisk in 1 quart of warm milk to the roux and stir until creamy and lump-free.
- Whisk in the Dijon mustard, salt, pepper, and cayenne (if using). One cup at a time, add in the shredded cheese and whisk until the cheese is completely melted. Fold in the cooked pasta. Transfer the mac and cheese to the prepared baking dish.
- To make the crispy topping, melt butter with olive oil in the microwave using a microwave-safe bowl (about 30 seconds). Stir in panko breadcrumbs, parmesan, and a dash of salt and pepper each with the melted butter and oil. Distribute evenly on top of mac and cheese.
- Bake for 25-30 minutes, until bubbly and top is golden brown.
Notes
- Be careful not to get your milk too hot or you run the risk of the milk curdling and your mac and cheese turning grainy and runny. You want it warm but not piping hot.
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Alison says
Best mac ever! I added a few slices of chopped bacon and the result was to die for. This was supposed to be a side dish but it ended up taking over my plate. I wasn’t mad about it...
Caitlin from CC's Table says
I'm so glad you loved it, Alison! Great idea adding bacon!
cindy says
This is the best mac and cheese I have ever had! My husband is very picky and he LOVES this!
Caitlin from CC's Table says
Oh that makes me so happy! Thank you SO much! 🙂