A chalet style mac and cheese made with Gruyere and Cheddar Cheeses. Variations of this recipe include adding sauteed onion, or broccoli. Also, for a meaty version toss in a few meatballs, or go minimal with just the mac and cheese. When making a skillet style mac and cheese you can also go substitute your favorite cheese.
Don’t skip the light browning of the noodles, it does make a difference is the flavor.
A macaroni with texture like a Penne or Cavatappi, will give you the maximum cheesy yum with every forkful. This is a classic comfort food and not in any way low calorie!
If you really want to Carb load, serve with a hunk of fresh french baguette.
- 1 1/2 cup dried macaroni (cavatapi or elbow)
- 12-14 cherry tomatoes, halfed
- 3/4 cup heavy whipping cream
- 1/2 cup milk
- 1 1/4 cups Gruyère, grated
- 1/4 cup white cheddar
- 1 tablespoon olive oil
- 1 tablespoon butter
- salt and pepper
- Prepare the macaroni noodles according to package instructions
- Over a medium low heat In a large skillet heat the olive oil and butter.
- Drain the macaroni (do not rinse) and transfer to the skillet lightly fry until golden brown, about 5 minutes, stirring occasionally
- Add the tomatoes, lower heat.
- Add the milk, cream and cheese with the macaroni and mix until well combined, continue cooking and stirring until sauce thickens, about 7 minutes.
- Serve immediately and season to taste and serve.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 983 Total Fat: 76g Saturated Fat: 43g Trans Fat: 1g Unsaturated Fat: 28g Cholesterol: 219mg Sodium: 892mg Carbohydrates: 39g Fiber: 3g Sugar: 7g Protein: 37g