Ingredients:
Mac and Cheese
- Pasta: 450g (1 lb) elbow macaroni or medium shells
- Butter: 85g (6 tablespoons), unsalted
- Flour: 45g (3 tablespoons), all-purpose
- Garlic: 2 cloves, minced
- 2% Milk: 720ml (3 cups), room temperature
- Heavy Cream: 240ml (1 cup), room temperature
- Smoked Gouda: 100g, shredded (approx. 1 cup)
- Mozzarella: 280g, shredded (2 ¼ cups, divided)
- Mild Cheddar: 112g, shredded (1 cup)
- Gruyere: 56g, shredded (½ cup)
- Salt: 1 teaspoon, finely ground sea salt
- Black Pepper: 1 teaspoon
- Smoked Paprika: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Ground Yellow Mustard: ¼ teaspoon (or 1 teaspoon Dijon mustard)
- Nutmeg: ⅛ teaspoon, freshly grated
- Fresh Thyme: 1 teaspoon, finely chopped
Breadcrumb Topping
- Breadcrumbs: 240ml (2 cups), homemade or store-bought
- Butter: 56g (4 tablespoons), melted
- Dried Parsley: 1 teaspoon
- Garlic Powder: ½ teaspoon
- Smoked Paprika: ¼ teaspoon
- Fresh Thyme: 1 teaspoon, finely chopped
Instructions:
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Preparation:
- Preheat the oven to 190°C (375°F).
- Grease a 23x33 cm (9x13 inch) baking dish with butter.
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Cook Pasta:
- Bring a large pot of water to a boil. Add a generous amount of salt.
- Cook the pasta according to package directions until al dente. Drain and toss with a little olive oil to prevent sticking. Set aside.
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Make Cheese Sauce:
- In a large Dutch oven or deep skillet over medium-high heat, melt the butter. Whisk in the flour and cook, stirring constantly, for about 2 minutes until the mixture is smooth and bubbling.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Gradually whisk in the 2% milk and heavy cream. Continue to whisk until the mixture thickens, about 3-4 minutes.
- Reduce the heat to low and add the smoked gouda, 2 cups of mozzarella, mild cheddar, and Gruyere. Stir until the cheese is completely melted and the sauce is smooth, about 4-5 minutes.
- Season the sauce with salt, black pepper, smoked paprika, garlic powder, nutmeg, and Dijon mustard (or ground yellow mustard). Add the fresh thyme.
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Combine Pasta and Sauce:
- Add the cooked pasta to the cheese sauce and stir until well coated.
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Prepare Breadcrumb Topping:
- In a small bowl, combine the melted butter, breadcrumbs, dried parsley, garlic powder, smoked paprika, and fresh thyme. Mix until the breadcrumbs are evenly coated.
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Assemble and Bake:
- Pour the macaroni and cheese mixture into the prepared baking dish.
- Sprinkle the remaining ¼ cup of shredded mozzarella on top.
- Evenly spread the breadcrumb mixture over the top.
- Sprinkle paprika over the top.
- Bake on the center rack for 25-30 minutes, until the top is golden brown and the sides are bubbling.
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Serve:
- Let the mac and cheese cool for 10 minutes before serving to allow the cheese sauce to set