Husband Taste Rating: ***1/2
"Could use more cayenne pepper. Some bites are really flavorful, some not so much. Good though!"
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I found this recipe online and decided to try it out. Gotta use up that smoked Gouda from the other day. I followed the recipe exactly for the first time.
Ingredients:
1 (16 oz.) package elbow macaroni
6 tablespoons butter
1/2 cup all purpose flour
5 1/2 cups milk, divided
2 1/2 cups shredded smoked Gouda cheese
1 1/2 cups shredded Cheddar cheese (I used sharp)
1 1/2 cups shredded Swiss cheese
1 cup grated Parmesan cheese
1/2 cup grated Parmesan cheese
1/2 cup dry bread crumbs (I used Panko)
1 teaspoon ground cayenne pepper
olive oil
Step One:
Preheat oven to 350 degrees F (175 degrees C).
Step Two:
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. About 8 minutes. Drain and set aside.
Step Three:
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.
Step Four:
Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture.
Step Five:
Once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.
Step Six:
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.
Step Seven:
Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting