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White Cheddar and Gruyère Mac
Melissa Hart

White Cheddar and Gruyère Mac

White cheddar brings the sharpness and Gruyère brings the nutty pull, but both can turn oily under high heat. A stovetop roux stabilizes the sauce before the crock takes over. The finished macaroni should be ivory rather than orange, with black pepper visible but no graininess.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 lb cavatappi pasta
  • 2 tsp kosher salt divided
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 12 oz evaporated milk
  • 1 tsp Dijon mustard
  • 1/2 tsp black pepper
  • 3 cups freshly shredded white cheddar cheese
  • 2 cups freshly shredded Gruyère cheese

Method
 

  1. Boil the cavatappi in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
  2. Melt the butter in a saucepan, whisk in the flour for 1 minute, then gradually whisk in the warm milk and evaporated milk.
  3. Simmer for 4 minutes until the sauce coats a spoon, remove from the heat, and stir in the mustard, pepper and remaining salt.
  4. Combine the pasta and sauce in a buttered 6-quart crockpot and cook covered on low for 45 minutes.
  5. Stir in both cheeses by handfuls, cover, and cook on low for 30 to 45 minutes until melted and the pasta is tender.