Baked Macaroni-n-Cheese
Baked macaroni and cheese with a well-balanced cheesiness. Extra sharp cheddar cheese tanginess is balanced by the gouda, light nuttiness. Buttery breadcrumb baked topping adds a nice delicate crunch in texture.
Ingredients
- 16 oz elbows macaroni
- ½ tsp kosher salt
- 16 oz extra sharp cheddar cheese (yellow)
- 8 oz gouda cheese
- 3 tsp unsalted butter + (6 tsp for combining with breadcrumbs)
- 1 oz unbleached all-purpose flour
- 16 fl. oz whole milk, cold
- ¼ tsp fresh grated nutmeg, packed
- 4 oz breadcrumbs Italian style
Instructions
- Preheat oven to 350° F. In a medium pot add water and salt then bring toa rapid boil. (5 quarts water to 1 pound of pasta). Add pasta, stir, and allow to boil for 5 minutes, stirring occasionally.
- Drain the pasta into a colander. Run under cold water (stops the continued cooking of macaroni), drain then set aside.
- Using a large bowl grater extra sharp cheddar cheese and gouda cheese. Mix together, then set aside.
- Place a medium deep pan over medium heat. Add 3 teaspoons of unsalted butter, flour, milk, and nutmeg. Stir until melted and fully incorporated approximately 2 minutes.
- Add ⅔ portion of the grated cheese set aside in Step 3 into pot. Stir for about 2 minutes.
- Add macaroni which was reserved in Step 2. Turnoff heat. Stir macaroni mixture well.
- Pour half of the macaroni into baking dish, top with the remaining shredded cheese.
- Top with the remaining macaroni.
- In a small sauté pan over low heat add remaining unsalted butter. Allow to melt then add breadcrumbs, mix until crumbs are totally coated.
- Spread buttery breadcrumbs over the macaroni evenly. Then place into preheated oven and bake for approximately 30 minutes.
- Remove from oven and wait about 5 minutes before digging in since cheese will still be bubbling. Enjoy !
