- 1 (16 ounce) 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
- 1 1/2 cups shredded Swiss cheese
- 1 cup grated Parmesan cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry bread crumbs
- 1 teaspoon ground cayenne pepper
- olive oil
- 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 9x13-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.
03/09/2017
recipepes.com
Shannon's Smoky Macaroni and Cheese, recipe
PT15M
PT1H
5
455 calories
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