Description
Discover the ultimate cheese trio for rich, creamy, and flavor-packed mac and cheese. This guide explores why sharp cheddar, Gruyère, and Monterey Jack create the perfect blend, how to prepare them properly, and what other cheeses can elevate your dish to gourmet levels. Whether you’re going classic or experimenting, your mac and cheese game is about to level up.
Ingredients
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1 cup sharp cheddar cheese, freshly grated
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⅔ cup Gruyère cheese, finely shredded
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⅓ cup Monterey Jack cheese, shredded
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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2 cups whole milk (warmed)
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½ tsp salt (or to taste)
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¼ tsp white pepper
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⅛ tsp ground nutmeg (optional)
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8 oz elbow pasta (or shells/cavatappi), cooked al dente
Instructions
Prepare the Cheese Sauce (Béchamel Base):
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In a saucepan over medium heat, melt butter.
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Whisk in flour and cook for 1–2 minutes until golden.
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Slowly whisk in warm milk, stirring constantly until thickened.
2. Melt the Cheese into the Sauce:
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Reduce heat to low.
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Gradually add cheddar, Gruyère, and Monterey Jack—stir until smooth.
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Season with salt, white pepper, and nutmeg if using.
3. Combine with Pasta:
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Fold in the cooked pasta until fully coated.
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Serve warm or transfer to a baking dish and broil for a golden top.
Notes
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Use freshly grated cheese for the best melt and flavor.
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Let cheese sit at room temperature before melting.
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Smoked Gouda or Parmesan can be added for depth.
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Add bacon or breadcrumbs for extra texture and flavor.
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For baked mac and cheese, top with Parmesan and broil until golden.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 200g)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg
Keywords: mac and cheese, cheddar, Gruyère, Monterey Jack, cheese blend, comfort food