This Is The Best Cheese For Mac And Cheese

The time has come to graduate from using Cheddar in your macaroni and cheese. Don't get us wrong. Cheddar's rich mouthfeel and sharp and mild varieties make it a wonderful option. But there is a better (more sophisticated) choice that you should be using to revolutionize your mac and cheese: Gruyère. This traditional hard Swiss cheese comes from pasture-fed cows and is aged for months to develop fine aromas and complex flavors. Still not convinced? We'll explain why Gruyère is so delectable, plus how to use it in your mac and cheese recipe.

Why Gruyère Is Best For Macaroni

Gruyère is a Swiss cheese known for its creamy, nutty, and earthy flavor. While Cheddar is punchy and bold, Gruyère is smooth and at first offers tangy-sweet fruit notes before lending rich, subtle hints of mushrooms and nuts.

The flavor is unique, and experts agree that the "Alpine cheeses" (a class of cheeses originally made in the Alps, including Gruyère) are the ideal options for melting because little salt is added in the cheesemaking process, allowing it to retain its meltability. In baked dishes like mac and cheese, this characteristic texture of Gruyère means that it will meld into the rest of the ingredients, creating a lusciously smooth cheesiness in every part of the dish. To put it simply, swapping in Gruyère for Cheddar (or whatever you typically use) makes for an aromatically complex and extra-creamy mac and cheese.

Substituting Gruyère In Your Macaroni Recipe

Are you ready to take the Gruyère leap? Simply follow our Classic Baked Macaroni and Cheese Recipe, and where it calls for Cheddar, use 10 ounces of Gruyère instead. Make sure you buy a block of the Gruyère and shred it yourself. Pre-shredded cheeses contain additives and preservatives that take away from the flavor and texture. (Subpar cheese will not pass in a mac and cheese recipe—it's the main flavor of the dish.)

Mix Cheeses For Delicious Results

We must note that choosing a combination of different cheeses also makes for an excellent mac and cheese. Use 5 ounces of Gruyère and 5 ounces of Cheddar for a marriage of creamy and nutty with tangy and punchy. You can even top the whole dish with some salty grated Parmesan for triple the glorious cheesy flavor.

Our Macaroni Pie recipe uses a trifecta of cheeses—Gruyere, extra-sharp white Cheddar, and fontina—plus fresh thyme for savory layers of flavor. The combination creates a creamy, silky macaroni baked in a flaky piecrust. Looking for a more distinctive flavor? You can mix in a pungent goat cheese, a smoky Gouda, or even a spicy pepper Jack.

Try More Gruyère Recipes

If you enjoyed Gruyère in your mac and cheese, just wait until you add this smooth, nutty cheese with super melting properties to other dishes. Try it on a turkey grilled cheese with caramelized onion (and don't forget to use mayo). Gruyère is just begging to be put in a panini, and you don't even need a panini press. Gruyère is also excellent in a Mashed Potato Casserole, enriched with cream cheese, butter, and half-and-half. We give you permission to use Gruyère as a substitute for Cheddar or Swiss cheese in any recipe.