Christine and Sharmila, co-founders of Galavante, hail from Chicago and consider it their Sweet Home. They enjoy visiting family and visiting their favorite spots, such as Le Colonial and any restaurant serving warm spinach dip or authentic Mexican food. Chicago is known for its fantastic food scene, with renowned chefs like Rick Bayless and Grant Achatz leading the way. Despite having over 20 Michelin-rated restaurants, the food scene is still comforting and welcoming, just like a slice of deep-dish pizza. When bringing the flavors of Chicago home, do not be afraid to mix comfort foods with a modern twist. Here is how to make the perfect Gruyere Mac & Cheese.
Gruyere Mac & Cheese Recipe
Cheese is another staple in the Chicago food scene so it’s only fitting this gooey Gruyere Mac & Cheese make it to your table.
Serves 6 to 8
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
1 pound elbow macaroni
6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups Gruyere, grated
1/2 teaspoon freshly ground black pepper
1 quart milk
1/2 teaspoon ground nutmeg
Procedure
Cook macaroni according to directions, and drain well.
While macaroni is cooking, heat the milk in a saucepan until just before the simmer. In a separate pot, melt butter and add in the flour. Whisk over low heat for about 2 minutes. Slowly whisk in the hot milk and cook until thick and smooth. Remove from heat and stir in the cheese, salt, pepper, and nutmeg. Add in the cooked macaroni and stir well. Serve immediately.
