This version gets the popular crunch topping.
Ingredients
- 1 lb. elbow macaroni
- 6 tablespoons butter
- 6 tablespoons flour
- 1 ½ cups heavy cream
- 2 ½ cups milk
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon white pepper
- 3 cups cheddar, shredded
- 2 cups Gruyere, shredded
- 1 cup Gouda, shredded
- 1/2 cup Panko breadcrumbs
- 1 tablespoon EVOO
Instructions
- Preheat oven to 375F.
- Cook and drain the pasta for about 1 minute less than directed.
- Meanwhile, melt butter in a large pot over medium heat. Use a silicone spatula to stir in the flour. Continue to stir for 2 minutes, it should start to turn a light brown.
- Gradually stir in the milk and cream, stirring continuously. (If you add it too quickly you’ll “break” the roux and the sauce will be thin.)
- Let it simmer, uncovered, for 5 minutes. Stir occasionally.
- Add the seasonings and hot sauce to the sauce. Remove from heat.
- Gradually sprinkle in 4 cups of shredded cheese. Stir continuously until smooth and combined. If it seems too thick, add a splash of milk.
- Add the drained macaroni to the cheese sauce. Stir to combine.
- Transfer to a lightly greased 9 x 13-inch casserole dish.
- In a small bowl mix the breadcrumbs and EVOO. Spinkle on top of the pasta.
- Bake for about 20-25 minutes until the crumbs are golden brown.
Notes
- Feel free to use a different mixture of cheeses. Use what you have and what you like.
- I’ve had good results using the convection setting on the over. It helps get a nice color on the breadcrumb topping.
