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  • Main course, Swiss, Tex-Mex

St-Guillaume Macaroni and Cheese with Crispy Topping

So delicious and comforting, we often make it during the cooler seasons. But the kids will insist that macaroni and cheese is good anytime!

Our macaroni and cheese recipe combines St-Guillaume Swiss cheese and Tex-Mex Blend, but you could easily replace the Swiss with Emmental and the Tex-Mex Blend with Monterey Jack or an aged St-Guillaume Cheddar for a slightly stronger flavor. You can also create a lactose-free version of this macaroni by using lactose-free milk and a combination of St-Guillaume lactose-free cheeses.

With or without crispy topping?

You could skip the crispy topping and serve the macaroni coated in the creamy cheese sauce without baking it in the oven. Or, you could simply spread Le Gratiné pizza mozzarella on top without the breadcrumbs before baking. But we strongly recommend trying this macaroni and cheese with the crispy topping. You’ll love its texture and taste!

Prep time
30 minutes

Cook time
30 to 40 minutes

Servings
6 to 8

  • 750 ml (3 cups) macaroni

Cheese sauce

  • 80 ml (1/3 cup) butter
  • 5 ml (1 tsp) dried herbs de Provence
  • 80 ml (1/3 cup) flour
  • 1 L (4 cups) milk
  • 500 ml (2 cups) shredded St-Guillaume Swiss cheese
  • 375 ml (1 ½ cups) shredded Tex-Mex Blend cheese
  • 20 ml (4 tsp) prepared mustard
  • 2.5 ml (1/2 tsp) salt
  • 2.5 ml (1/2 tsp) pepper
  • 1 pinch of cayenne pepper or a few drops of Tabasco sauce (optional)

Crispy topping

  • In a large pot of boiling salted water, cook the macaroni according to the package directions. Drain and set aside.
  • Preheat the oven to 375°F (190°C) with the rack in the center. 
  • In the same pot used to cook the pasta, add the butter and herbs and melt over medium-high heat.
  • Whisk the flour into the butter and cook for 1 minute.
  • Gradually pour the milk into the pot, whisking constantly until you have a smooth sauce that thickens as it heats up. Reduce to low heat as soon as it starts to simmer.
  • Stir the two shredded cheeses into the sauce and mix until completely melted. Season with mustard, salt, and pepper. If desired, add a pinch of cayenne pepper or a few drops of Tabasco sauce.
  • Add the cooked pasta to the cheese sauce and toss to coat well. Pour the entire contents of the pot into a baking dish of about 3 L (12 cups) or into 6 to 8 individual ramekins, depending on their size.
  • Prepare the crispy topping by combining the breadcrumbs, your choice of cheese, and the butter in a mixing bowl. Incorporate the butter well until the mixture has a crumbly texture. Sprinkle the topping over the pasta.
  • Bake the topped macaroni for 15 to 20 minutes or until the topping is beautifully golden and crispy.

    Where to buy our products?

    Thank you for your trust and loyalty to our dairy farmers and Fromagerie St-Guillaume products.

    At your favorite retailers

    Available in several grocery stores and specialty shops throughout Quebec. Availability may vary by location.

    At the interpretation center

    Purchase the same cases as those advertised in the online shop—just give us a call before stopping by!

    On our online shop

    We deliver throughout the province of Quebec, directly to your home when you order online from our shop!

    Local producers and processors

    Our cheeses are made from 100% Canadian milk and dairy ingredients (Blue Cow logo).

    Our fromagerie is a member of Aliments du Québec and our products are verified and certified.

    We are proud to contribute to the wide variety of local cheeses that are the pride of our province.