Mac & Cheese with Gruyere, Olives & Tomatoes

  • Yield 6-8 servings
  • Prep 5 minutes
  • Cook 1 hour


1 pound elbow macaroni
4 cups milk
1/2 cup flour
4 cups Gruyere cheese, grated
2 cups sharp cheddar, grated
2 teaspoons salt
1/2 teaspoon black pepper
3/4 teaspoon nutmeg
1 (6 oz) can California ripe black olives, sliced
3 medium ripe tomatoes
1 cup panko bread crumbs, unseasoned


Preheat the oven to 375 degrees.
In a large pot of boiling water, cook the pasta according to the package directions. Drain well.
Meanwhile, in a medium saucepan, heat the milk ( do not boil ). In a large saucepan, melt 6 TBSP of butter, whisk in the flour. Cook over low heat for 2 minutes.  While whisking, add the hot milk and cook for 1-2 minutes, until smooth and thick. Remove from heat, add the cheese,  salt, pepper, and nutmeg. Gently stir in the macaroni. Spoon into a prepared 3 quart baking dish. Sprinkle olives over pasta, top with tomato slices. Sprinkle with bread crumbs. Melt the remaining 2 TBSP butter, drizzle over the bread crumbs.  Bake for 40 minutes, until top is golden brown.

*  This is not your average mac & cheese. The addition of the olives, tomatoes and Gruyere makes this dish the epitome of comfort food.




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