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Gruyere Macaroni and Cheese

  • Author: Sweetpea
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes



  • 1/2 stick of butter
  • 2 shallots, diced
  • 23 garlic cloves minced
  • 1 can cream of mushroom soup
  • 1 can evaporated milk
  • 2 cups hand shredded gruyere cheese, reserve 1/2 cup for the top if you’re baking (see notes below)
  • 2 ounces Boursin Shallot and Chive Cheese (optional)
  • 1 TBS House Seasoning (see notes)
  • 1 lb. cooked pasta, whatever your desired shape!


  1. Bring a large pot of water to boil for your pasta.
  2. While your pasta water comes to a boil, in a large oven proof skillet, melt 1/2 stick of butter (4 tablespoons.).
  3. When the butter if foamy, add in your 2 diced shallots and 2-3 miced garlic cloves. Let them sweat for a few minutes.
  4. Once the shallot is soft, add in one can of cream of mushroom soup and one can of evaporated milk. Whisk until combined with no lumps.
  5. Add in your 1.5 cups of shredded gruyere cheese, whisking until completely melted.
  6. If you’re using the 2 ounces of Boursin cheese, add it now.
  7. Stir in your one tablespoon of House Seasoning, and mix until evenly incorporated.
  8. Strain pasta right into the cheese sauce.
  9. Stir until each piece of pasta is thoroughly coated in the cheese sauce. You can eat it straight away like this, or, follow the next step.
  10. If baking in the oven, sprinkle the remaining 1/2 cup of shredded cheese on top, and broil until golden brown and bubbly on top. Watch carefully, so it doesn’t burn!
  11. Remove from the oven and let stand 5 minutes before serving.


You can serve this macaroni and cheese directly out of the skillet, without baking. It’s delightful!

House Seasoning is a blend I created to save myself time in the kitchen. Instead of measuring out each of these, when a recipe calls for these items, I use 1 tablespoon in its stead. Shake all the ingredients up in a jar, and keep close by! It goes on everything!

  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 1/4 cup kosher salt
  • 1/8 ground black pepper

Keywords: gruyere macaroni and cheese

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