Baked Gruyere Mac and Cheese with Jalapeños
Recipe Type: Main
Cuisine: American
A traditional sharp cheddar mac and cheese goes gourmet with added cheeses and spicy jalapeños before baking.
  • 1 pound of elbow macaroni
  • 4 tablespoons unsalted butter, plus 1 tablespoon melted for topping.
  • ¼ cup all-purpose flour
  • 3 cups of whole milk
  • ½ tsp dry mustard
  • 2 cups of sharp cheddar cheese, shredded
  • 2 cups of gruyere, shredded
  • 1½ cups of Panko bread crumbs
  • ¼ fresh grated parmesan cheese
  • 2 jalapeños, roasted and minced (with seeds)
  • Salt and pepper to taste
  1. Preheat oven to 425 degrees and roast jalapeños by placing on an aluminum lined baked sheet and baking for 15-20 minutes, turning half-way though until they develop some color and are tender.
  2. Reduce oven temperature to 350 and grease a medium-sized (3 quart) casserole dish.
  3. Cook the noodles according to package directions, but cooking one minute under the directed time; set aside
  4. To the pot that the pasta was cooked in, add the butter until melted. Then whisk in the flour and cook for 1 minute.
  5. Gradually add in the milk, whisking frequently.
  6. Bring the milk mixture to a boil over medium heat.
  7. Once boiling, remove from heat and add in the dry mustard, cheddar cheese, gruyere cheese, jalapeños, and salt and pepper to taste. Stir until combined.
  8. Add in the noodles until everything is well coated in the sauce, pour into the prepared dish and set aside.
  9. Mix the topping ingredients (panko, parmesan cheese, and 1 tablespoon melted butter) in a small bowl until combined. Sprinkle on top of the noodles in an even layer.
  10. If desired, slice a fresh jalapeño and place slices on top of the bread crumbs and dot with butter.
  11. Bake at 350 degrees for 20 minutes until golden brown and bubbly.
Recipe by Honest Cooking at