Gruyere is Nick's favorite cheese. After I finally convinced him to try gouda, he's more trusting of trying new cheeses. The first time he had Gruyere...I created a monster. He is a Gruyere aficionado. A very very enthusiastic aficionado. He's made everyone try Gruyere! We like to refer to it as fancy Gouda because it tastes a lot like Gouda...a little more mild, in my opinion. It's a great cheese for macaroni and cheese. This type of recipe has really ruined boxed macaroni and cheese for me. Homemade macaroni and cheese doesn't take that much longer to make than the boxed mix and the outcome is worth it. It's so much more worth it!
What you need:
- 1/2 lb. ground beef
- 1 onion, diced
- 2 to 3 cloves garlic
- 1/3 to 1/2 cup heavy cream
- 1 to 2 Tbsp. cornstarch
- Salt and pepper
- 1 cup grated Gruyere, plus some
- 1/2 lb. shell pasta
- 1/2 cup grape tomatoes, halved
- Parsley (fresh or dried)
- Cook onion in a few tablespoons of butter. Add ground beef and season with salt and pepper. Cook and crumble until browned.
- In a saucepan, melt a few tablespoons of butter and cook garlic for 30 seconds to a minute. Add cream.
- Mix cornstarch with equal parts water and add to saucepan. Bring to a boil, then reduce and cook until thickened.
- Add 2/3 to 3/4 cup of Gruyere and stir until melted.
- Meanwhile, cook pasta; then drain. Place back in pot and add ground beef and sauce.
- Stir in tomatoes, parsley, and rest of cheese.