Ben's Swiss Macaroni and Cheese

Although I tend to blog a lot about my cooking adventures, it's only fair to mention that a good portion (maybe even the majority?) of the dinners I eat were cooked by Ben. 

Ben's Mac n' Cheese is definitely one of my favorites.  It's a perfect balance between the strong, nutty flavor of Gruyere and the creamy texture of a childhood favorite.

creamy, cheesy, and super delicious :)             

Recipe

(adapted from, in Ben's words, "a bunch of different places")

Ingredients
500 g elbow noodles

300 g gruyere cheese, grated
3 cups milk

50 g butter

4 tbs. flour

salt, pepper, and garlic powder to taste

the ingredients. 

a  small mountain of freshly shredded gruyere- you could smell it as
soon as you walked in :)

Step 1:  Using medium-low heat, prepare a roux* with the butter and flour in a saucepan.  Slowly add milk and cheese, stirring constantly until the cheese has melted and the mixture has thickened into a sauce. 

melting butter.

chef ben!

Step 2:  Meanwhile, cook the noodles as directed on the package. Put the cooked noodles in a large casserole dish. 

Step 3: Add the sauce mixture to the noodles, mixing well.

ready for the oven. 

Step 4: Bake for 30 minutes**, or until slightly crispy on top. For added crispiness  (always a plus in my book!), add a little extra shredded cheese on top prior to baking. 

bon appetite!

since this mac n' cheese isn't exactly a healthy dinner option, I paired
it with a spinach, carrot, and bell pepper salad. 

* Do you know what a roux is? Prior to Ben making this, I certainly didn't! Just so you know: a roux is a mixture of flour and fat used to thicken sauces. Good to know!
**I've mentioned this before, but there's no way to set a temperature on our oven. My guess would be around 350 F, though.