This Swiss Mac and Cheese uses a classic blend of gruyere, cheddar, and Swiss cheeses draped over perfectly cooked pasta. A comforting, cheesy delight for any occasion.
There are many reasons to love living in Switzerland, but in my book, the top reason is the cheese. Oh my goodness the cheese. Not that I don’t love a good old English Cheddar, but there’s something about the cheese here that is just from another planet.
Anyway, macaroni and cheese have been a favorite of mine for absolutely years. It’s pretty much a “hit all round” dinner, so let’s make it even better.
Let’s make a Swissed-up version.
Now I am aware that cheddar is from England, but the majority of cheese here is a good Swiss cheese and a nutty Gruyere from Switzerland, and when blended, these 3 cheeses together make the perfect combination.
There is no jar of sauce in sight here, we’re doing this properly! This is such an easy, quick recipe, perfect for a weeknight dinner.
Why You’ll Love This Recipe
- Easy to Prepare. This pasta dish whips together fast and the Swiss cheese sauce is easy to prepare.
- Twist on Traditional Mac & Cheese. The family will love this tasty version of mac and cheese with its thick gooey cheese sauce with Swiss flavors.
How to Make Swiss Mac and Cheese
This mac and cheese is a comforting dish with a Swiss-inspired cheese sauce that will make a great weeknight meal.
Key Ingredients
- Dried Macaroni Pasta Noodles. The perfect noodles for mac and cheese.
- Butter. Butter adds the perfect buttery taste to this pasta recipe.
- All-Purpose Flour. Flour thickens the cheese sauce.
- Milk. Milk adds flavor to the sauce and you can adjust the thickness of the sauce by using more or less milk.
- Gruyère Cheese. This cheese gives the sauce a rich, creamy, and nutty flavor.
- Cheddar Cheese. Cheddar cheese is a must-have in any mac and cheese recipe.
- Swiss Cheese. Also known as Emmental cheese. This cheese adds the Swiss flavor to this recipe.
Step-by-Step Instructions
1. Assemble the Ingredients. First, preheat the oven and grate the cheese.
2. Boil the Pasta. Fill a pot with water and boil the pasta according to the directions. Place the boiled pasta in a baking dish.
3. Make the Sauce. In a large saucepan melt the butter, then add the flour and stir to fully combine to make the roux. Remove the pan from heat and slowly add the milk. Return the pan to heat and bring to a boil. Add the cheese to the sauce and stir until it is fully melted and combined.
4. Add the Sauce to the Pasta. Pour the sauce over the macaroni in the baking dish and stir to mix in. Top with some extra grated cheese.
5. Bake. Bake until the top is golden and crispy.
Recipe Tips, Variations, and Substitutions
- Use full-fat milk. Your cheese sauce will taste best if you use full-fat milk instead of low-fat milk. You can also use heavy cream instead of milk.
- Cheese substitutes. If you don’t like these exact cheeses, or can’t get them in your local supermarket, you can substitute pretty much any hard cheese you like as long as you keep the proportions the same.
Storage Recommendations
Store this Swiss macaroni and cheese recipe in an airtight container in your fridge for up to 4 days. To reheat, place the leftover mac and cheese in a saucepan, add a little bit of milk or heavy cream (about 1/4 cup), turn the heat to low, and stir often until heated through. If the sauce is too thick add some more milk.
Try These Other Pasta Dinner Recipes
- Pasta with Peas, Prosciutto, and Lemon Balm – A tasty spring-inspired pasta that is light and easy to assemble.
- Mac and Cheese with Pancetta and Peas – A dressed-up version of mac and cheese with some Italian flavor added.
- Homemade Gnocchi – This gnocchi is made with only potatoes and flour and makes for an easy comforting weeknight meal.
- Pumpkin Ravioli – The luscious pasta dish is easy to make and it uses fresh pasta with a pumpkin filling.
Swiss Mac and Cheese
Equipment
- 1 non-stick saucepan
- 1 baking dish
Ingredients
- 6.1 oz macroni or other pasta, dried
- 3.5 tbsp. butter
- 3.5 tbsp. all-purpose flour
- 2.5 cups milk
- 2.1 oz gruyère cheese about 1/3 cup shredded cheese
- 2.1 oz cheddar cheese about 1/3 cup shredded cheese
- 2.8 oz Swiss cheese about 1/2 cup shredded cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 356⁰F (180⁰C).
- Grate the cheese and mix so that you have a blend of all 3 cheeses in one bowl. Set aside about 1/8 cup for topping the macaroni cheese and keep the rest for adding to the sauce.
- Boil the macaroni pasta as per the instructions on the packet. Normally 7-9 mins. Once boiled, drain and place in a baking dish.
- In a large non-stick saucepan, begin to make the roux by melting the butter on a medium heat. Once melted, add the flour and stir to fully combine. You will end up with a buttery paste which will make the base of the sauce. Cook the paste on the heat for about 1 minute to cook the flour.
- Take the pan off the heat. Very gradually add the milk, stirring thoroughly between each addition. Once all the milk is added return the pan to a medium-high heat. Once the sauce reaches a boil, let it boil for 1 minute to thicken then take off the heat.
- Add the cheese to the sauce and stir until it is fully melted and combined.
- Pour the sauce over the macaroni in the baking dish and stir to mix in. Top with the grated cheese you set aside earlier. Bake for 25-30 minutes until the top is golden and crispy.
- Serve immediately.
