If you want a great Mac & Cheese then you'll need to use freshly grated cheese! You'll taste the difference between Mac & Cheese that uses fresh ingredients compared to one that uses pre-shredded cheese from the store. We love extra sharp Cheddar cheese and feel that it makes Mac & Cheese taste delicious. Mixing it with other different types of cheese gives it more depth in taste. This dish is so versatile that you can use any cheese combination and it will still taste amazing! Our recipe used Cheddar Cheese, Gouda, and Gruyere cheese but you can also use (mozzarella, colby, muenster, parmesan... the options are endless). We topped it with Panko bread crumbs for a delicious crunch!
Ingredients
1 box (16 oz) Elbow Macaroni pasta
1/2 cup (1 stick) unsalted Butter
1/2 cup All Purpose Flour
3 cups Whole Milk
3 cups freshly grated extra Sharp Cheddar cheese (separate 1 cup for later)
2 cup freshly grated Gouda cheese
1 cup freshly grated Gruyere cheese
1.5 cups Panko bread crumbs (a good alternative are Ritz Crackers)
1.5 teaspoon sea salt
1/4 teaspoon paprika
Instructions
Make pasta: Cook elbows 1 minute less than "al dente" according to package. When done - drain and rinse under cold water, drizzle some olive oil to prevent it from sticking, then set aside in a large mixing bowl
Preheat oven at 350F. Grease a 9x13" baking pan and set aside.
Make the sauce: On medium heat - Melt butter in a large pot or deep sauce pan. Add AP flour and whisk often for 1 minute until lightly golden brown.
Steadily pour in 3 cups of whole milk and continuously whisk to combine and until smooth.
Add 2 cups of grated Cheddar cheese slowly (work in portions) while constantly stirring the pot. Once melted, gradually add 2 cups of grated Gouda then 1 cup of grated Gruyere and again constantly stir until cheese is combined and have a thick & smooth consistency. Add salt & paprika.
Combine the Sauce & Pasta: Pour cheese sauce into the large bowl of cooked pasta. Stir well to combine.
Bake Mac & Cheese: Pour half of the mac & cheese into the greased 9x13" baking pan. Layer with the saved 1/2 cup of grated Cheddar Cheese, then top with the remaining pasta. Spread the remaining 1/2 cup of grated Cheddar Cheese then top with 1.5 cups of Panko bread crumbs. Bake at 350F for 30 minutes. Broil for 5 minutes or until golden brown to finish off the dish.
If you make this recipe, we'd love to see it! Tag us at @NY.Foodie on your stories & posts.