Baked Gruyere Mac and Cheese with Jalapeños

A classic cheddar mac and cheese goes gourmet with Gruyère cheese and spicy jalapeños before baking until golden.

While we are never against a traditional mac and cheese, there’s something about elevating the classic with ingredients that pack a punch. Whether that is adding crumbled goats cheese, pieces of lump crab meat, or even a tangy Spanish chorizo – we’re always on the lookout for ways to make everyone’s favorite even more favorable.

This particular version twists the traditional mac and cheese with jalapeños throughout, adding a bit of spice to the dish. Then, we add one of the world’s best cheeses – Gruyère – which brings a nuttier, more rich cheese flavor to the creamy mixture. We top the dish with additional jalapeños and cheese, and then bake it in the oven until golden. It’s comfort and luxury, with a funky little kick to it. Delicious.

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How to Make Baked Gruyere and Jalapeño Mac and Cheese

Prepare the Jalapeños:

1. Preheat the oven to 425°F (220°C).
2. Place the jalapeños on an aluminum-lined baking sheet.
3. Roast for 15-20 minutes, turning halfway through until they develop some color and are tender.
4. Reduce oven temperature to 350°F (175°C) and grease a medium-sized (3-quart) casserole dish.

Cook the Pasta:

1. Cook the elbow macaroni according to package directions, but reduce the cooking time by one minute.
2. Drain the pasta and set aside.

Prepare the Sauce:

1. In the same pot used for the pasta, melt 4 tablespoons of butter over medium heat.
2. Whisk in the flour and cook for 1 minute, stirring constantly.
3. Gradually add the milk, whisking frequently.
4. Bring the milk mixture to a boil, then remove from heat.
5. Stir in the dry mustard, sharp cheddar cheese, Gruyere cheese, roasted and minced jalapeños, salt, and pepper.
6. Mix until all the cheese is melted and the sauce is smooth.

Assemble the Dish:

1. Add the cooked macaroni to the cheese sauce, stirring until well coated.
2. Pour the mixture into the prepared casserole dish.

Prepare the Topping:

1. In a small bowl, combine the Panko bread crumbs, grated Parmesan cheese, and 1 tablespoon melted butter.
2. Sprinkle the topping evenly over the mac and cheese.
3. Optionally, slice a fresh jalapeño and place the slices on top of the bread crumbs. Dot with butter.

Bake:

1. Bake at 350°F (175°C) for 20 minutes, or until the topping is golden brown and the mac and cheese is bubbly.

Recipe Notes:

• Ensure the pasta is slightly undercooked before baking to avoid mushy texture.
• For extra heat, leave the seeds in the roasted jalapeños.
• Let the mac and cheese rest for a few minutes before serving to allow the sauce to set.

Baked Gruyere and Jalapeño Mac and Cheese

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5 from 6 reviews

• Author: Jayme and Jessica
• Total Time: 1 hour
• Yield: 6-8 servings 1x

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Description

A classic cheddar mac and cheese goes gourmet with Gruyère cheese and spicy jalapeños before baking until golden.

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Ingredients

Units USM Scale 1x2x3x

1 pound elbow macaroni (454 g)

4 tablespoons unsalted butter, plus 1 tablespoon melted for topping (60 g, plus 15 g)

1/4 cup all-purpose flour (30 g)

3 cups whole milk (710 mL)

1/2 teaspoon dry mustard (2.5 g)

2 cups sharp cheddar cheese, shredded (200 g)

2 cups Gruyere cheese, shredded (200 g)

1 1/2 cups Panko bread crumbs (90 g)

1/4 cup fresh grated Parmesan cheese (25 g)

2 jalapeños, roasted and minced (with seeds)

Salt and pepper to taste

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Instructions

Prepare the Jalapeños:

1. Preheat the oven to 425°F (220°C).
2. Place the jalapeños on an aluminum-lined baking sheet.
3. Roast for 15-20 minutes, turning halfway through until they develop some color and are tender.
4. Reduce oven temperature to 350°F (175°C) and grease a medium-sized (3-quart) casserole dish.

Cook the Pasta:

1. Cook the elbow macaroni according to package directions, but reduce the cooking time by one minute.
2. Drain the pasta and set aside.

Prepare the Sauce:

1. In the same pot used for the pasta, melt 4 tablespoons of butter over medium heat.
2. Whisk in the flour and cook for 1 minute, stirring constantly.
3. Gradually add the milk, whisking frequently.
4. Bring the milk mixture to a boil, then remove from heat.
5. Stir in the dry mustard, sharp cheddar cheese, Gruyere cheese, roasted and minced jalapeños, salt, and pepper.
6. Mix until all the cheese is melted and the sauce is smooth.

Assemble the Dish:

1. Add the cooked macaroni to the cheese sauce, stirring until well coated.
2. Pour the mixture into the prepared casserole dish.

Prepare the Topping:

1. In a small bowl, combine the Panko bread crumbs, grated Parmesan cheese, and 1 tablespoon melted butter.
2. Sprinkle the topping evenly over the mac and cheese.
3. Optionally, slice a fresh jalapeño and place the slices on top of the bread crumbs. Dot with butter.

Bake:

1. Bake at 350°F (175°C) for 20 minutes, or until the topping is golden brown and the mac and cheese is bubbly.

Notes

• Ensure the pasta is slightly undercooked before baking to avoid mushy texture.
• For extra heat, leave the seeds in the roasted jalapeños.
• Let the mac and cheese rest for a few minutes before serving to allow the sauce to set.

• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: Main
• Method: Oven Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0.5g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 75mg