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.

Gruyere Mac & Cheese


For 6 Person(s)


  • 8 oz(s) Elbow Macaroni
  • 1 cup(s) Heavy Cream
  • 1 1/2 cup(s) 2% Milk
  • 1 Tbsp(s) Thyme, fresh
  • 2 clove(s) Garlic, minced
  • 8 oz(s) Gruyere, grated
  • 1/4 cup(s) Parmesan, grated
  • 3 slice(s) Bacon, cooked and chopped

Gruyere Mac & Cheese Directions

  1. Cook the pasta, drain and set-aside.
  2.  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.
  3. Slowly add the cheeses and stir to melt. Once the cheeses are melted, pour the mixture over the pasta.
  4. Top with bacon.


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