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Cheese’s Mac & Cheese

There is nothing like the warm melted cheese & pasta. It truly is a comfort food at best. The last time I made Mac & Cheese it didn’t turn out quite right. There were a lot of factors going against me: I was cooking a full turkey dinner with no help and was way behind, I used a crock pot, and I didn’t have a recipe…It was not a hit at all. So about a year later I decided to try it again, this time using a combination of white cheeses and ditching the crock pot.

Delicious Rating: Cooking was easy enough for anybody to follow, no complicated steps at all in this easy recipe. Eating was okay. I say this because maybe I like the traditional Mac & Cheese…even loving the Kraft box now & then! The combo of Gruyere, Brie, and white cheddar seemed to rich. Also the addition of thyme was very strong for my liking. If I made it again I would omit the thyme and replace the White Cheddar with a regular sharp orange cheddar cheese. Overall, I doubt I would try this recipe again. I got all excited about eating warm Mac & Cheese on the couch for nothing! Try it for yourself and let me know what you think.


5.0 from 1 reviews
Cheese's Mac & Cheese
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Yields: 10 side dishes
Great as a side dish to meat & potatoes.
  • 1½ cups coarsely grated Gruyre cheese
  • 1½ cups coarsely grated White cheddar cheese
  • 1½ cups diced rindless Brie
  • 5 tbsps of butter, divided
  • ¼ cup all purpose flour
  • 2 tsps of chopped fresh thyme leaves
  • ¾ tsps of nutmeg
  • 4 cups whole milk
  • 1¾ cups fresh breadcrumbs
  • 1 pound of macaroni
  • 8 teaspoons whipping cream (if making 1 day ahead)
  1. Preheat oven to 375°F.
  2. Boil Pasta and set aside.
  3. Mix all cheeses together.
  4. Set aside 1 cup for topping; cover and chill.
  5. Start your Roux: Melt 4 tablespoons of the butter in large saucepan over medium heat.
  6. Add flour and stir quickly with a whisk until mixture turns golden brown, about 4 minutes.
  7. Add thyme and nutmeg.
  8. Gradually whisk in milk.
  9. Simmer until thickened and smooth, stirring often, about 4 minutes.
  10. Add cheeses from large bowl.
  11. Stir until melted and smooth.
  12. Melt the last tablespoon butter in a heavy large skillet over medium-high heat.
  13. Add breadcrumbs; toss.
  14. Stir until golden, about 2 minutes.
  15. Transfer to plate.
  16. Pour cheese sauce over pasta and toss in a large bowl.
  17. Pour into large baking dish and sprinkle the remaining cheese on top.
  18. Cover with foil and bake 15 minutes.
  19. Uncover and add the breadcrumbs to the top.
  20. Bake pasta until beginning to bubble and the top is golden-about 20 minutes.
  21. Serve warm.

I used a large macaroni noodle but smaller ones work just fine, depends on your preference.

When making your roux don’t let it sit for minutes without whisking. ‘Constantly Whisking’ is the key to making a successful roux.

Hello beautiful cheese sauce!

You will want to just eat the mac and cheese before baking it. I love the creaminess on the pasta, I never can stop eating it until I realize there is cheese all over my face and shirt!


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