Really good macaroni and cheese is definitely my comfort food of choice. The kind you get at a really good restaurant, with high end cheeses. Sometimes with lobster or crab in it. Or at least with some shape of pasta that you’ve never seen at the grocery store. Because going out for fancy macaroni and cheese isn’t always in the cards, I decided to try and replicate it at home. Because I don’t usually have fancy seafood around, I decided to use bacon, which is practically as good right? I did splurge for the good cheese though! I hope you love this gourmet gruyere macaroni and cheese as much as I do! Maybe it will satisfy your “fancy macaroni” craving… because everybody gets those, right?!?
Typically I go for simple meals that don’t involve a lot of dishes. This is NOT one of those! It involves some prep and some dishes, but it’s worth it. I promise!
I think what really puts this recipe over the top is the buttered panko crumbs on top. It adds the perfect crunch to the otherwise creaminess of this dish.
You can make it with any type of pasta, but this time I bought cavatappi, because I liked it’s shape!
I should note that this recipe either makes one REALLY big pan of macaroni, or two medium sized dishes. Typically I cook one for dinner and freeze the other to cook later. It freezes and reheats really well.
It also makes REALLY good leftovers. and I don’t even like leftovers! (but I promise these ones are the best)
This recipe can be served as a side or an entree, but goes really good with anything. Tonight it’s going with a salad… because if you read the ingredients you know there’s enough calories in it for the whole meal.
Gourmet Gruyere Macaroni and Cheese
- Prep Time: 1 hour
- Cook Time: 30 mins
- Total Time: 1 hour 30 minutes
- Yield: 1 large pan
- 2 T chicken stock
- 1 box pasta (cavatappi, macaroni, or shells)
- 3 tablespoons Olive Oil
- 2 tsp lemon juice
- 1 Stick butter
- 1 small red onion — minced and sauteed in 2 T. butter
- 1 tsp of minced garlic- sauteed with onion
- 2 tablespoons flour
- 1 tsp sugar
- 1 1/4 cup heavy cream
- 1/4 c. milk
- 1/2 cup sour cream
- 1 teaspoon Tabasco (more if you prefer a spicy kick)
- 2 1/4 cups fresh grated Gruyere cheese
- 1 cup fresh grated Parmesan cheese
- Ground black pepper
- 1 pkg bacon- cooked and chopped
- 1 1/2 c. Panko
- Cook pasta in water with 1T. chicken stock. Drain and toss cooked pasta with Olive Oil and lemon juice.
- Saute onion and garlic in 2 T. butter, set aside.
- Melt 3 tablespoons butter and 1 T chicken stock in skillet over medium heat. Add Panko and Cook until golden.
- Melt 2 tablespoons butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly for 3 minutes.
- Gradually whisk in heavy cream, milk, and sour cream.
- Stir in sautéed onion and garlic mixture, sugar and Tabasco, simmer gently, stirring often, 15 minutes.
- Stir in 2 cups of gruyere and parmesan cheese.
- Season to taste with pepper.
- Stir sauce into macaroni and add bacon pieces. Pour mixture into greased, deep baking dish and sprinkle with remaining cheese mixture.
- Sprinkle buttered panko and over the top of the macaroni.
- Bake at 350: F about 25-30 minutes.
Whether you’re trying to satisfy your “fancy macaroni” craving, you want to impress your husband with a special meal, or you want to bring the side dish that will be raved about for years, this dish is the one. I hope you love it as much as we do! I shared this recipe as part of a linkup where 35 other bloggers shared a favorite pasta recipe. If you’re looking for inspiration I know that you’ll find it here!
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