Macaroni and Cheese
Blue Ribbon Recipe
The addition of Gouda in this recipe is simply divine! This was a great change of pace and will be a welcome addition on our table anytime. The Test Kitchen
16 ozpackage elbow macaroni
6 Tbspbutter, unsalted
1/2 call purpose flour
5 1/2 cmilk, divided
2 1/2 cshredded smoked gouda cheese
1 1/2 cshredded cheddar cheese
1 1/2 cshredded swiss or provolone cheese
1 1/2 cgrated parmesan cheese
1/2 cpanko or bread crumbs
·1/4 to 1/2 tsp cayenne(depending on taste)
How to Make Macaroni and Cheese
- Preheat oven to 350 degrees.
- Fill pot with lightly salted water and bring to a boil. Stir in the macaroni and return water to a boil. Cook and stir occasionally for 8 minutes. Drain.
- Melt butter in a large pot over medium heat. Add flour and whisk continually for 1 to 2 minutes to make a roux. Whisk in 2 C of the milk into the roux until smooth and add remaining milk. Raise the heat to medium high and continue cooking and stirring until thickened, but not boiling. Stir in all the shredded cheeses and 1 C of the parmesan cheese into the mixture. Once the cheeses have melted completely, fold in drained macaroni into the mixture to coat. Pour into a 9x13 inch baking pan.
- Stir 1/2 C parmesan cheese, panko crumbs, and cayenne together in small bowl. Sprinkle mixture over macaroni. Drizzle olive oil over the breadcrumbs. Bake in preheated oven until golden bubbly for about 30 minutes. Allow to rest 10 minutes before serving.