This Macaroni and Cheese is loaded with gruyére and emmentaler cheese. It is totally decadent. Add cubed ham and some crispy sourdough cubes, and you have a delicious comforting dinner.
This macaroni and cheese includes two of my favorite cheeses, Gruyére and Emmentaler. Gruyére is an amazing cheese that is hard and flavorful, yet it melts so well. It's my favorite for using in quiches, gratins, and breads. It blends well with Emmentaler, often for fondue.
Emmentaler is what we know as Swiss cheese. It's softer than Gruyére and has a wonderful buttery flavor. If you can't find it, you can substitute any Swiss cheese or even Fontina.
In the case of macaroni and cheese, although I love both stove top and baked, I'm mostly in the baked camp. Some of my favorites include baked macaroni and cheese for a crowd, individual baked macaroni and cheese, spiralized sweet potato macaroni and cheese, and crab macaroni and cheese.
This macaroni and cheese can be assembled in advance and then baked the next day, making it super convenient as a make-ahead dinner and perfect for having people over.
Ingredients You Will Need:
Elbow Macaroni.
From the Fridge: Whole milk and butter.
From the Pantry: All-purpose flour, salt, pepper, and Dijon mustard.
Cheeses: Gruyére and Emmentaler. You can actually substitute any cheese you like.
Ham: Use cubed ham. You can also substitute chopped cooked bacon or pancetta.
Sourdough Bread: Cut the bread slices into cubes, including the crust.
To Make This Macaroni and Cheese:
First, cook the pasta, drain it, and set it aside.
Next, make the mornay sauce. Combine milk, flour, and cheeses, along with Dijon and salt and pepper.
There is an amazing amount of cheese in this sauce.
Combine the macaroni, ham, and cheese sauce in a casserole dish. At this point, you can cover the dish with plastic wrap or foil and let it rest overnight in the refrigerator to bake the next day.
Once you are ready to bake the mac and cheese, sprinkle the top with sourdough bread cubes and bake it for 30 to 40 minutes.
Recipe Variations:
You can use any number of cheeses depending on your taste. You can also use different pastas, such as shells or penne pasta.
Instead of the bread squares, you can substitute buttery bread crumbs with garlic and herbs.
Sunday Funday!
This week, the Sunday Funday Group is sharing recipes for Macaroni and Cheese!
- Baked Penne and Cheese by A Messy Kitchen
- Cauliflower Spinach Mac and Cheese by Food Lust People Love
- Gruyére and Emmentaler Macaroni and Cheese with Ham and Sourdough by Karen's Kitchen Stories
- Instant Pot Chicken Mac and Cheese by A Day in the Life on the Farm
- Keto Roasted Cauliflower Mac & Cheese by Sneha's Recipe
- Messy Jack Mac'N'Cheese by Culinary Cam
- Pesto Mac by Amy's Cooking Adventures
- Spicy Cheezy Orzo by Sid's Sea Palm Cooking
Gruyére and Emmentaler Macaroni and Cheese with Ham and Sourdough
This Macaroni and Cheese is loaded with gruyére and emmentaler cheese. It is totally decadent. Add cubed ham and some crispy sourdough cubes, and you have a delicious comforting dinner.
Ingredients
- 10 ounces elbow macaroni
- 2 cups whole milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons Dijon mustard
- 10 ounces Gruyére cheese, grated
- 8 ounces Emmentaler cheese, grated
- 8 ounces ham, cut into 1/2 inch cubes
- 2 cups sourdough bread, crust included, cut into 1/2 inch cubes
Instructions
- Cook the pasta according to the package instructions, drain it, and then set it aside.
- In a medium saucepan, heat the milk until it begins to bubble around the edges. Remove it from the heat.
- In another sauce pan, melt the butter over medium heat and then stir in the flour. Cook for a few minutes, until the mixture starts to turn golden. Slowly stir in the milk, stirring constantly until the mixture thickens. Remove from the heat and add the cheeses. Stir until fully incorporated.
- Heat the oven to 350 degrees and spray a 9 inch by 9 inch casserole with spray oil. Add the cooked macaroni and stir in the ham. Top with the cheese sauce and gently stir until everything is combined. Top with the bread cubes.
- Bake for 30 to 40 minutes.
- Let sit for 10 minutes before serving.
Nutrition Facts
Calories
731Fat (grams)
41 gSat. Fat (grams)
22 gCarbs (grams)
47 gFiber (grams)
2 gNet carbs
45 gSugar (grams)
6 gProtein (grams)
43 gCholesterol (grams)
130 mgRecipe adapted from Melt: The Art of Macaroni and Cheese.
