Swiss Mac and Cheese

close-up of Swiss Macaroni Cheese with a fork holding a small portion of the dish

4.80 from 5 votes

This Swiss Mac and Cheese uses a classic blend of gruyere, cheddar, and Swiss cheeses draped over perfectly cooked pasta. A comforting, cheesy delight for any occasion.

Prep Time25

Cook Time30

Total Time55

Course: Main Course, Main Dish

Cuisine: Swiss

Diet: Kosher, Vegetarian

Servings: servings

Calories: 514kcal

Equipment

1 non-stick saucepan
1 baking dish

Ingredients

6.1 oz macroni or other pasta, dried
3.5 tbsp. butter
3.5 tbsp. all-purpose flour
2.5 cups milk
2.1 oz gruyère cheese about 1/3 cup shredded cheese
2.1 oz cheddar cheese about 1/3 cup shredded cheese
2.8 oz Swiss cheese about 1/2 cup shredded cheese
salt and pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 356⁰F (180⁰C).
Grate the cheese and mix so that you have a blend of all 3 cheeses in one bowl. Set aside about 1/8 cup for topping the macaroni cheese and keep the rest for adding to the sauce.
Boil the macaroni pasta as per the instructions on the packet. Normally 7-9 mins. Once boiled, drain and place in a baking dish.
In a large non-stick saucepan, begin to make the roux by melting the butter on a medium heat. Once melted, add the flour and stir to fully combine. You will end up with a buttery paste which will make the base of the sauce. Cook the paste on the heat for about 1 minute to cook the flour.
Take the pan off the heat. Very gradually add the milk, stirring thoroughly between each addition. Once all the milk is added return the pan to a medium-high heat. Once the sauce reaches a boil, let it boil for 1 minute to thicken then take off the heat.
Add the cheese to the sauce and stir until it is fully melted and combined.
Pour the sauce over the macaroni in the baking dish and stir to mix in. Top with the grated cheese you set aside earlier. Bake for 25-30 minutes until the top is golden and crispy.
Serve immediately.

Nutrition