Gourmet Gruyere Macaroni and Cheese
- Prep Time: 1 hour
- Cook Time: 30 mins
- Total Time: 1 hour 30 minutes
- Yield: 1 large pan 1x
Ingredients
Scale
- 2 T chicken stock
- 1 box pasta (cavatappi, macaroni, or shells)
- 3 tablespoons Olive Oil
- 2 tsp lemon juice
- 1 Stick butter
- 1 small red onion — minced and sauteed in 2 T. butter
- 1 tsp of minced garlic- sauteed with onion
- 2 tablespoons flour
- 1 tsp sugar
- 1 1/4 cup heavy cream
- 1/4 c. milk
- 1/2 cup sour cream
- 1 teaspoon Tabasco (more if you prefer a spicy kick)
- 2 1/4 cups fresh grated Gruyere cheese
- 1 cup fresh grated Parmesan cheese
- Ground black pepper
- 1 pkg bacon- cooked and chopped
- 1 1/2 c. Panko
Instructions
- Cook pasta in water with 1T. chicken stock. Drain and toss cooked pasta with Olive Oil and lemon juice.
- Saute onion and garlic in 2 T. butter, set aside.
- Melt 3 tablespoons butter and 1 T chicken stock in skillet over medium heat. Add Panko and Cook until golden.
- Melt 2 tablespoons butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly for 3 minutes.
- Gradually whisk in heavy cream, milk, and sour cream.
- Stir in sautéed onion and garlic mixture, sugar and Tabasco, simmer gently, stirring often, 15 minutes.
- Stir in 2 cups of gruyere and parmesan cheese.
- Season to taste with pepper.
- Stir sauce into macaroni and add bacon pieces. Pour mixture into greased, deep baking dish and sprinkle with remaining cheese mixture.
- Sprinkle buttered panko and over the top of the macaroni.
- Bake at 350: F about 25-30 minutes.