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Creamy cheddar and Gruyère macaroni and cheese in a white baking dish with golden cornflake topping
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Creamy Cheddar & Gruyère Macaroni & Cheese

Spiral cellentani pasta folded into a creamy béchamel loaded with sharp cheddar and nutty Gruyère, finished with a buttery cornflake topping and baked until golden. The perfect BBQ side dish.
Prep Time20 minutes
Cook Time40 minutes
Servings: 10

Ingredients

  • 1 box 1 pound cellentani pasta
  • 1 stick salted butter
  • 2 large shallots minced
  • 2 –3 cloves garlic minced
  • 1/2 cup all-purpose flour
  • 3 cups whole milk
  • 12 ounces Gruyère shredded
  • 8 ounces orange cheddar shredded
  • 1/2 teaspoon ground mustard
  • Salt and ground black pepper to taste
  • For the topping:
  • 1 cup cornflakes crushed
  • 2 tablespoons salted butter melted

Instructions

  • Boil the pasta according to package directions, about 11 minutes. Drain and reserve.
  • Mince the shallots and garlic. Reserve.
  • Place a large pot or Dutch oven over medium heat. Add the stick of butter and melt until foamy — do not let it brown.
  • Add the shallot and garlic. Stir and cook until slightly softened and fragrant.
  • Add the flour and whisk to combine, making a roux. Cook until the flour turns slightly golden and smells nutty.
  • Slowly add the milk while whisking constantly to break up any clumps.
  • Continue whisking over heat until the sauce thickens and comes to a low boil.
  • Add the shredded cheeses in batches, whisking between each addition until smooth and creamy.
  • Once the cheese has melted, stir in the ground mustard and season with salt and pepper to taste.
  • Add the pasta to the cheese sauce and stir to combine. Pour into a large baking dish.
  • Crush the cornflakes in a small bowl, stir in the melted butter, and sprinkle evenly over the macaroni.
  • Preheat the oven to 350°F. Bake on the middle rack for 30 minutes.
  • Remove from the oven and rest on a wire cooling rack for 5 minutes. Serve and enjoy!

Notes

Shred your cheese from the block for the smoothest sauce — pre-shredded cheese is coated in starch and will make the sauce grainy. Assemble up to 3 days ahead and bake from cold, adding 10 minutes. Leftovers keep 4 days refrigerated; reheat with a splash of milk.