I make a lot of macaroni and cheese dishes but this is by far my favorite one. So easy to make and so delicious. What makes it so good? It’s creamy and gooey and perfect because of the evaporated milk and the fact that I do not use packaged Shredded cheese. I cube or shred my own from a fresh block. This is the one I choose for my Christmas dinner each year.
Gruyere And Swiss Mac and Cheese
2 (14.5 oz.) cans evaporated milk
18 oz. Swiss cheese block to shred or cube yourself
6 oz. Gruyere Cheese block to cube yourself
6 slices of white cheddar or Monterey Jack
2 Tablespoons Cornstarch
½ teaspoons Dijon mustard
Salt and Pepper to taste
1 lb. macaroni, cooked al dente (about 1 to 2 minutes under the cooking time)
fresh Italian parsley (optional)
Pour the evaporated milk into a large pot and simmer over medium heat. Do not boil.
Combine the cubed or shredded Swiss cheese and the Gruyere cheese with the cornstarch, making sure it is well combined and coated.
Add the cheese mixture to the simmering milk. Whisk constantly until the cheese and milk mixture is smooth and creamy, and thick about 20 minutes. Be careful not to scald or scorch the bottom of the pan. Add the mustard and mix well.
To test if the mixture is thick enough, use a spoon. If the spoon has a nice thick, silky coating on the back of the spoon, the mixture is ready. Season with salt and pepper to taste.
Add the cooked macaroni and continue to cook for 2 minutes more until the macaroni and the sauce is combined and heated through.
Again, season with salt and pepper to taste.
Bake at 350 degrees for 25-30 minutes. Serve warm.
NOTE: You can add a topping. Pour into a greased 9 by 13 inch baking dish. Combine ¾ cup seasoned or Italian style breadcrumbs with ½ cup melted butter. Sprinkle over the macaroni and cheese mixture. Bake at 350 degrees for for 25 to 30 minutes or until the breadcrumbs are golden brown.
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