Description
Don’t want spice? Just sub regular gouda and omit the cayenne. Easy peasy.
Ingredients
Units
Scale
- 1 lb elbow macaroni noodles
- 1 C heavy cream
- 3 C whole milk
- 2 C Three Chili Pepper Gouda*, grated
- 2 C sharp yellow cheddar cheese, grated, divided
- 2 C sharp white cheddar cheese, grated
- 1/2 C salted butter
- 1/2 C all-purpose flour
- 1/4 C aged parmesan, grated
- 1 tsp cayenne pepper
- 1/2 tsp seasoned salt, to taste
- 1/2 tsp Kosher salt, to taste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ground mustard
- 1/4 tsp cracked black pepper
Instructions
- Preheat your oven to 375°F and place a rack in the dead center. Place a large, deep, oven-safe skillet or braiser over medium-high heat and add the butter. Once the butter has melted, sprinkle the flour over the surface. Use a wooden spoon or silicone ball whisk to mix them together into a paste. Let cook for 2 minutes, stirring frequently, until it’s deepened just slightly in color.
- While you’re cooking the roux go ahead and start on the pasta. Boil it in salted water according to package directions, but pull it just before it hits al dente so it can continue cooking in the oven.
- Slowly whisk in the whole milk one cup at a time, making sure you completely whisk it in before adding the next one. After the whole milk is incorporated whisk in the heavy cream.
- Whisk all of the measured seasonings except for the black pepper into the bechamel sauce (that’s what you’ve made) and allow it to come to a simmer. Stir, then turn off the heat completely.
- Fold the cheese into the sauce, reserving about a cup of the yellow cheddar and all of the parmesan for topping. Stir well until it’s thick and velvety, with no streaks of cheese.
- The macaroni should be done by now. Drain it and add it directly to the cheese sauce. Fold it in gently until well combined, then smooth it out into an even layer and top liberally with the reserved cheddar. Make sure you get all the way to edges. Finish with the parmesan and remaining black pepper.
- Bake uncovered for 20 minutes, until bubbling around the edges and browned. Don’t overcook it, or you’ll have that layer of oil on top because your cheese started to separate.
- Serve hot. Dassit!
Notes
- Can’t find it? Sub plain gouda and instead of a block of sharp white cheddar, use pepper jack. See the ingredients section above the recipe card for more details.
- Shred your own cheese. I mean it!!
- If you don’t have a pot big enough to make the sauce and bake the mac in just use your regular cookware and combine the sauce and cooked noodles in a greased 9×13″ baking dish.
- Prep Time: 5
- Cook Time: 45
