Gruyere Macaroni & Cheese
On a trip to Switzerland, we stopped at the namesake cheese village of Gruyeres. I brought back this famous cheese and was inspired to make this Jain friendly recipe.
Ingredients
- 1 package elbows macaroni
- 1 package Gruyere cheese
- 1 tbsp all-purpose flour
- 1 tbsp salted butter
- 1 tsp black pepper
- 1 tbsp panko breadcrumbs
- 1 jalapeno (diced)
- 2 tbsp low fat milk
Instructions
For the White Sauce
- On a heated non-stick pan, melt the salted butter and add in the all purpose flour until it is all melted.
- Slowly, add in the low fat milk and keep stirring. Add in the black pepper. Set aside.
For the Macaroni & Cheese
- Preheat the oven at 350° F.
- Make elbow pasta according to package.
- Add the cooked pasta to the white sauce.
- Shred the Gruyere cheese and add to pasta.
- Add in the diced jalapenos. Mix well.
- Take the macaroni and cheese and put in a baking pan/ tray. Sprinkle panko bread crumbs and bake in the oven for 25 minutes until bubbly brown.
Notes
This creamy, nutty aged Swiss cheese goes well with cheddar to make it even a more cheesier version. If you use unsalted butter, make sure you add salt to taste.