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Mac-n-Smoked Gouda Wyomissing |
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| Ingredients: |
Coarse Salt
1 pound elbow macaroni
1 Tablespoon EVOO
3 Tablespoons unsalted butter
1 small onion, finely chopped
3 Tablespoons all-purpose flour
Dash cayenne pepper
1 teaspoon paprika
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2 cups whole milk
1 cup cream
1 cup chicken stock
1 cup shredded smoked Gouda
1 1/2 cups shredded Gruyere
2 cups shredded sharp cheddar
1 Tablespoon Dijon mustard
Freshly ground black pepper
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Topping
1 1/2 cup panko
4 Tablespoons melted butter
1/2 cup parmesan ground
1/4 teaspoon paprika
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| Procedures: |
Bring a large pot of water to a boil.
Add salt to season the cooking water, then add the pasta.
Cook for 8 minutes, or until pasta is cooked al dente.
Drain well and return to a large bowl.
While the pasta cooks, heat a medium sauce pot over medium-low heat.
Add the extra-virgin olive oil and heat with the butter until it melts.
Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet.
Raise the heat a bit, then whisk in the flour, cayenne, and paprika.
Whisk together until the roux bubbles up, then cook for 1 minute more.
Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil.
Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes.
Add the cheese to the thickened sauce and stir to melt it, a minute or so.
Stir in the mustard and season the sauce with pepper.
Pour over the cooked pasta and toss to combine.
Pour 1/2 mac-&-cheese into a buttered casserole dish.
Top with 1 cup shredded cheddar & gruyere and rest of mac-&-cheese.
Combine topping ingredient in a small bowl and sprinkle over casserole.
Bake for 30 minutes.
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| Notes: |
2021-01-12: A good first attempt, with several servings to the freezer.
2020-12-27: Adapted from
Kate's recipe,
Mac-n-cheese 2009, and
Alton Brown's Mac-n-cheese and added to the cookbook.
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02/11/2021
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