Gourmet Macaroni and Cheese (Baked)

Name: Gourmet Macaroni and Cheese (Baked)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8-10 servings
Cuisine: Deutsch
Ingredients: 1 lb Elbow Macaroni or other small pasta; 1/2 cup (1 stick) Unsalted Butter; 1/2 cup All-purpose Flour; 5 cups Whole Milk, warmed; 1 tsp Dijon Mustard; 1/2 tsp Smoked Paprika; 1/4 tsp Cayenne Pepper (optional, for a kick); Salt and Freshly Ground Black Pepper, to taste; 3 cups Shredded Sharp Cheddar Cheese; 1 cup Shredded Gruyère Cheese; 1/2 cup Shredded Smoked Gouda (or extra cheddar); 1/2 cup Panko Breadcrumbs; 2 tbsp Melted Butter (for topping)

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This Gourmet Baked Macaroni and Cheese is the ultimate cold-weather comfort, a beloved dish in America, particularly satisfying during the chilly month of February. It elevates the simple mac and cheese to a culinary experience with a velvety béchamel base infused with a trio of sharp cheddar, Gruyère, and a hint of smoked Gouda for depth. Baked until golden and bubbly with a crunchy panko topping, it's rich, decadent, and utterly irresistible.

speichern

Prep Time20 min

Cook Time45 min

Servings8-10 servings

DifficultyMedium

Equipment

Large PotLarge Saucepan or Dutch OvenWhisk9x13 inch Baking Dish

Instructions

1
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Cook the macaroni according to package directions until al dente. Drain well and set aside.
2
Make the béchamel sauce: In a large saucepan or Dutch oven, melt 1/2 cup butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warmed milk until smooth. Continue whisking and cook for 5-7 minutes, until the sauce thickens and coats the back of a spoon.
3
Remove the béchamel from the heat. Stir in the Dijon mustard, smoked paprika, cayenne pepper (if using), salt, and black pepper. Gradually add the shredded cheddar, Gruyère, and smoked Gouda cheeses, stirring until completely melted and smooth. Taste and adjust seasonings as needed.
4
Add the cooked and drained macaroni to the cheese sauce, stirring gently until all the pasta is evenly coated. Pour the macaroni and cheese mixture into the prepared baking dish, spreading it evenly.
5
In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the buttered breadcrumbs evenly over the top of the macaroni and cheese.
6
Bake for 25-30 minutes, or until the mac and cheese is bubbly around the edges and the breadcrumb topping is golden brown and crispy. Let stand for 5-10 minutes before serving to allow the sauce to set slightly.

Nutrition

Calories700 kcal

Protein30g

Fat40g

Carbohydrates

Frequently Asked Questions

What is the best cheese blend for macaroni and cheese?

A good mac and cheese benefits from a mix of cheeses. Sharp cheddar provides classic flavor, Gruyère adds nuttiness and excellent melt, and a touch of smoked Gouda or even Monterey Jack can introduce complex notes. Avoid using pre-shredded cheeses as they often contain anti-caking agents that can make the sauce grainy.

How do I prevent the cheese sauce from becoming grainy?

Ensure your milk is warm before adding it to the roux, and add the cheese off the heat, stirring gradually until fully melted. Overheating the cheese can cause it to separate. Using freshly grated cheese also helps prevent graininess.

Can I prepare this dish ahead of time?

Yes, you can assemble the entire mac and cheese (without the breadcrumb topping) up to a day in advance. Cover and refrigerate. Before baking, let it come to room temperature for about 30 minutes, then add the breadcrumb topping and bake as directed, potentially increasing the baking time by 10-15 minutes.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.