This isn’t your grandma’s mac and cheese (unless your grandma was seriously adventurous!). We're taking a classic comfort food and giving it a sophisticated upgrade with the addition of toasted walnuts. The crunchy, nutty texture of the walnuts provides a delightful contrast to the creamy, cheesy sauce, making for a truly unforgettable dish. Trust me, your taste buds will thank you. This dish is perfect for a cozy night in, or a slightly more upscale dinner party – it's surprisingly versatile!

I first discovered this recipe while attending a friend’s autumnal themed potluck. One of my friends, a really good cook, made this. I was instantly hooked by the intriguing flavor combination. The walnuts added a surprising depth of flavor that I didn't expect. It totally elevated the dish above the ordinary. Since then, this mac and cheese with walnuts has become one of my go-to recipes for both weeknight meals and special occasions.

Mac and Cheese with Walnuts

Name: Mac-and-Cheese-with-Walnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 cup Elbow macaroni; 4 tablespoons Butter; 4 tablespoons All-purpose flour; 3 cups Milk; 2 cups Cheddar cheese, shredded; 1 cup Gruyere cheese, shredded; 1/2 cup Walnuts, toasted and chopped; a dash Nutmeg; 1 teaspoon Salt; 1/2 teaspoon Pepper

Elevate your classic mac and cheese with the addition of toasted walnuts! This recipe delivers a surprisingly delightful crunch and nutty flavor that will leave you wanting more.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). This ensures the cheese sauce is perfectly melted and bubbly and the pasta is cooked through.
Cook the pasta: Boil a large pot of salted water. Add your pasta and cook al dente according to the package directions. Remember, it should still have a slight bite, not be mushy! Drain the pasta and set aside. Don't forget to rinse it under cold water. This way it doesn't stick together
Toast the walnuts: In a small dry skillet over medium heat, toast 1/2 cup of walnuts until fragrant and lightly browned, about 5-7 minutes. Keep a close eye on them, because they burn quickly! Set aside to cool. Chop them coarsely once cooled.
Make the cheese sauce: In a large saucepan, melt 4 tablespoons of butter. Once it is melted, add 4 tablespoons of flour and whisk constantly until smooth. This is called a roux, and it's the base of many delicious sauces.
Slowly whisk in 3 cups of milk, stirring continuously until the sauce thickens slightly. Reduce the heat to low and simmer for 5 minutes, or until the sauce is smooth and creamy. Stir in 2 cups of cheddar cheese, 1 cup of Gruyere cheese and a dash of nutmeg. Don't stop whisking until all the cheese is melted.
Season the sauce: Add salt and pepper to taste. I usually start with a teaspoon of salt and half a teaspoon of pepper. Add more to your preference.
Combine pasta and cheese sauce: Add the cooked pasta to the cheese sauce and stir gently until it's fully coated. Be gentle to avoid breaking the pasta.
Add the toasted walnuts: Stir in the toasted walnuts, being careful not to overmix. Gently fold the nuts in.
Pour into a baking dish: Pour the macaroni and cheese mixture into a greased 9x13 inch baking dish. Sprinkle with an extra tablespoon of grated cheese (optional but recommended).
Bake: Bake for 20-25 minutes, or until golden brown and bubbly. If the top starts to brown too quickly, cover it loosely with foil. Once the dish is browned, take it out to cool for 5 minutes before eating. Yummy!

📝 Notes

For a richer flavor, use whole milk instead of 2% or skim milk.
Feel free to add a pinch of cayenne pepper for a little kick!
Don't overcook the pasta – it should be al dente. It’ll continue to cook a little bit in the oven.
If you're using pre-shredded cheese, make sure to check the sodium content, as some brands are quite salty.
You can use different kinds of cheese, or your favorite type. Experiment to see what you like!