2 ways to make it
Classic
- Cook
- 20 min
- Total
- 20 min
Not rated
Ingredients
- 1 lbcheddar cheese, grated
- 8 ozGruyère (or whatever), grated
- 1–1½ lbelbow noodles
- 2 tbspbutter, roughly
- 2 tbspflour, roughly
- 6 clovesgarlic, minced
- 1 cupmilk, roughly; add in batches
- black pepper and paprika
- salt, go easy; the cheese is salty
- panko breadcrumbs
Method
Step 1: Boil the noodles in salted water 2 minutes shy of al dente; they'll finish cooking in the cheese sauce. Drain and set aside (cook them while doing the other steps).
Step 2: Grate all of the cheese. I use a food processor to make it speedy.
Step 3: Melt about 2 tbsp butter in a pot over medium heat, then add about 2 tbsp flour. Don't be precise; the goal is to thicken the milk and cheese, and I like a runny sauce.
Step 4: Add the minced garlic to the roux, stirring frequently to cook off the flour and garlic, 3–4 minutes.
About 4 min
Step 5: Slowly add the milk in batches, probably 1 cup total, adding cheese as you go. The roux will seize and thicken; just add more milk if it's too thick. You want a runny cheese sauce. I add about 60% of my cheese to the sauce. Season with pepper and paprika.
Step 6: Put the noodles in an oven-safe casserole dish and pour the cheese sauce over. Add some extra cheese and mix. Top with breadcrumbs and any remaining cheese.
Step 7: Bake at 350°F for 15–20 minutes, until browned on top and bubbling.
About 20 min
Classic · Version 1 · updated November 15, 2026