Well, it's not so much new, as it just is really good. And something I haven't posted before! So that makes it new in my book.
It's creamy and the two cheeses are perfect together. I found Gruyere for a good price (for once!) and it was this yummy apple smoked flavor...but you could easily use Swiss cheese instead.
Plus, you don't have to make a roux! Just add the flour and milk to the pasta and cheese and the heat from the oven will thicken the sauce.
Perfect every time.
Swiss & White Cheddar Mac 'n Cheese
8 oz. elbow macaroni (about 2 cups uncooked), cooked according to package directions and drained
10 oz. white cheddar, grated
8 oz. Swiss cheese (or Gruyere), grated
2 cups whole milk
1/2 cup sour cream
1 T flour
1/2 tsp salt
1/2 tsp pepper
After draining the cooked macaroni, return it to the pot and stir in the cheeses. In a bowl, whisk together the remaining ingredients. Add the pasta and cheese and mix well.
Pour the macaroni mixture into a greased 7x11 baking dish. Bake in a 350 degree oven for about 30-40 minutes, until bubbly and no longer soupy. Let sit at room temperature for about 10 minutes before serving.