Gruyere Mac & Cheese
This recipe is modified from Jones Dairy Farm to make it a little healthier. 2 1/2 cups of heavy cream are replaced with 1 cup heavy cream, 1 1/2 cups of 2% milk and 1 TBSP of flour. It has room to make it even healthier by reducing further the heavy cream. Next time I make this I might reduce the quantity of liquid to make a thicker sauce.
| Category: | Pasta |
| Seasons | |
| Cuisine Type | American |
Ingredients
For
6
Person(s)
Recipe
| 8 oz(s) Elbow Macaroni |
| 1 cup(s) Heavy Cream |
| 1.5 cup(s) 2% Milk |
| 1 Tbsp(s) Thyme, fresh |
| 2 clove(s) Garlic, minced |
| 8 oz(s) Gruyere, grated |
| 0.25 cup(s) Parmesan, grated |
| 3 slice(s) Bacon, cooked and chopped |
Gruyere Mac & Cheese Directions
- Cook the pasta, drain and set-aside.
- Whisk the flour into the 2% milk. In a sauce pan heat the heavy cream and milk with flour. Add thyme and garlic. Bring to a simmer and reduce the heat.
- Slowly add the cheeses and stir to melt. Once the cheeses are melted, pour the mixture over the pasta.
- Top with bacon.