Description
This recipe is the best Mac & Cheese you’ll ever have. It is literally one of 3 meals everyone in my family will eat. The smoked gouda gives this dish its smoky rich flavor. It’s a gourmet grown-up version of the kiddie classic. Take any leftovers and cut into bite-sized squares, bread, and deep fry for a yummy snack.
Ingredients
- 1 (16 ounce) package elbow macaroni
- 6 tablespoons butter
- ½ cup all-purpose flour
- 5 ½ cups milk, divided
- 2 ½ cups shredded smoked Gouda cheese
- 1 ½ cups shredded Cheddar cheese
- 1 ½ cups shredded Swiss cheese
- 1 cup grated Parmesan cheese
- ½ cup grated Parmesan cheese
- ½ cup dry bread crumbs
- 1 teaspoon ground cayenne pepper
- olive oil
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through
- but is still firm to the bite
- about 8 minutes; drain.
- Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened
- but not boiling. Stir the Gouda
- Cheddar
- Swiss
- and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely
- fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9×13-inch baking dish.
- Stir 1/2 cup Parmesan cheese
- bread crumbs
- and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
- Bake in the preheated oven until golden and bubbly
- about 30 minutes. Allow to rest 10 minutes before cutting.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 10