Baked Mac & Cheese with 4 kinds of cheese
Baked Mac & Cheese with 4 kinds of cheese
Category
MAIN COURSES
Servings
8 - 10
Prep Time
20 minutes
Cook Time
45 minutes
Ingredients
1 lb. Package of elbow macaroni
½ c. All-purpose flour
5 ½ c. Milk
6 TBS. Unsalted butter
½ c. Breadcrumbs or panko
2 ½ c. Shredded smoked gouda cheese
1 ½ c. Shredded gruyere cheese
1 ½ c. Shredded sharp cheddar cheese
1 ½ c. Grated parmesan cheese
1 TBS. Bourbon Smoked Peppercorns, finely ground
½ tsp. Cayenne pepper, ground
1 TBS.Olive oil
Directions
Pre-heat oven to 350 degrees. Lightly grease a 9 X 12 baking dish.
Fill a pot with lightly-salted water and bring to a boil. Put the macaroni into the water, stir, and return to a boil. Occasionally stir until the pasta has cooked through, but still firm; 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, Gruyere, and 1 cup Parmesan cheese into the mixture. Once the cheeses have melted completely, fold in the drained macaroni into the mixture and coat.
Pour the macaroni mixture into the 9x12-inch baking dish.
Stir rest of the Parmesan cheese together with the breadcrumbs, bourbon smoked peppercorns, and cayenne pepper together in a small bowl; sprinkle over the macaroni.
Drizzle the olive oil over the breadcrumb mixture.
Bake in pre- heated oven for 30 minutes or until golden brown and bubbly.
Let stand 10 minutes before serving.
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