White Cheddar and Gruyère Mac and Cheese

Directions

Cook the pasta

1. Fill a large pot with water and add a pinch of salt.

2. Bring the water to a boil, then add the pasta and cook according to the package instructions for al dente (slightly firm to the bite).

3. Drain the pasta and reserve about 1/4 cup of the pasta cooking water.

Make the béchamel sauce

1. In a medium saucepan, melt the butter over medium heat.

2. Add the flour and cook for 1 minute, stirring constantly with a whisk to prevent clumping.

3. Slowly pour in the milk and heavy cream, whisking constantly until the mixture is smooth.

4. Increase the heat to medium-high and simmer, stirring continuously, until the sauce thickens and reaches a smooth and creamy texture. This may take about 5-7 minutes.

Add the cheese and seasonings

1. Reduce the heat to low.

2. Add the shredded white cheddar and Gruyère cheese, along with the salt, black pepper, and nutmeg.

3. Stir constantly until the cheese is completely melted and integrated into the sauce, creating a smooth and homogeneous mixture.

Combine with the pasta

1. Add the cooked pasta to the pot with the cheese sauce.

2. Mix well with a spoon or spatula until the pasta is completely coated with the sauce.

3. If the sauce seems too thick, add a little of the reserved pasta cooking water, one tablespoon at a time, until you reach the desired consistency.

Serve and enjoy

1. Transfer the mac and cheese to a serving dish.

2. You can sprinkle some grated Parmesan cheese or breadcrumbs on top for an extra touch.

3. Serve immediately and enjoy this delicious white cheddar and Gruyère mac and cheese!