Apple White Cheddar and Gruyere Macaroni Cheese
Creamy, indulgent, and packed with a gourmet twist, this Apple White Cheddar and Gruyere Macaroni Cheese recipe is the ultimate comfort food with a sophisticated edge. Featuring tender elbow macaroni coated in a rich, velvety sauce made from sharp white cheddar and nutty Gruyere, this dish takes traditional mac and cheese to new heights. The unexpected addition of diced Granny Smith apples adds a delightful burst of sweetness and tang, perfectly balanced by a buttery, golden panko-Parmesan crust. Ideal for weeknight dinners or holiday gatherings, this baked macaroni and cheese is as crowd-pleasing as it is easy to prepare. Whether you're a cheese lover or looking to elevate a classic favorite, this recipe is sure to impress.
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 0.5 teaspoons ground black pepper
- 1 teaspoon salt
- 2 cups grated white cheddar cheese
- 1.5 cups grated Gruyere cheese
- 1 large Granny Smith apple, peeled and diced
- 0.75 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted (for breadcrumbs)
- 0.25 cup grated Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain the pasta and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
Gradually whisk in the milk and heavy cream. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
Stir in the Dijon mustard, ground black pepper, and salt. Reduce the heat to low and add the grated white cheddar and Gruyere cheeses, one handful at a time, stirring until melted and smooth.
Add the diced apple to the cheese sauce, stirring to combine. Remove the sauce from heat.
In a large mixing bowl, combine the cooked macaroni and the cheese sauce with apples. Mix until the macaroni is well coated.
Pour the macaroni mixture into the prepared baking dish, spreading it evenly.
In a small bowl, mix the panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake the dish in the preheated oven for 20 minutes, or until the topping is golden brown and the edges are bubbly.
Remove the macaroni and cheese from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 9.5 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 692 mg | 53% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
