Cole had a craving for mac and cheese not too long ago, so I endeavored to come up with one that I'm proud to put my name on. I'm not sure if it's because I'm in the south now and I'm exposed to macaroni and cheese that doesn't come from a box, but I surprised myself with the recipe I came up with. I took the best things from 2 different recipes I found online and threw in some of my own flair to create, quite possibly, the best mac and cheese I've ever had. I like creamy mac, but I also crave texture so I love breadcrumbs on top of mine to have a little crunch. I also knew I wanted to use cheese that wasn't overwhelming in flavor, but still interesting enough to be unique, so after spending entirely too long in the specialty cheese aisle in the grocery store, I settled on smoked gouda with a little sharp cheddar thrown in. The smoked gouda is a bit more expensive than what I usually would choose, but based on the end result, it was soooo worth it.
I used cavatappi noodles (the ones that look like little ridged spirals) because they hold the cheese sauce really well, but any small noodle would work just fine for this recipe. The dish is topped with a mixture of panko bread crumbs, parmesan cheese, butter, and of course, paprika which in the oven, becomes a dark, crispy coating that is a highlight of each bite. Because of that, this mac and cheese is the creme brulee of the savory world!
Servings: 8-12
Prep Time: 20 min
Total Time: 1 hr
INGREDIENTS:
For the Noodles...
16 oz (1 box) Cavatappi noodles
1 Tbsp olive oil
5 Tbsp butter
1/3 cup flour
2 1/2 cups whole milk
1 cup heavy whipping cream
2 cups sharp cheddar cheese, shredded
3 1/2 cups smoked gouda, shredded
1 tsp salt
2 tsp ground black pepper
1 Tbsp paprika
For the Topping...
2 cups panko bread crumbs
2/3 cup parmesan cheese, shredded
4 Tbsp butter, melted
1 tsp paprika
DIRECTIONS:
Preheat oven to 350 degrees F. Lightly grease a 3 or 4 quart glass baking dish and set aside.
Cook the pasta for about 7 minutes (it should be just under al dente). Drain, place pasta in a bowl and toss with olive oil. Set aside.
In a large pot, melt 5 tablespoons of butter over medium heat. Whisk in flour for about 2 minutes to create a smooth and golden rue.
Slowly add the milk and cream, mixing with your whisk the entire time to break up lumps. Cook for about 3 minutes - the mixture should just start forming bubbles on top, but should not boil. If it starts to boil, immediately turn down the heat.
Stir in salt, pepper, and paprika.
Now we add the cheese! Again whisking the entire time, add half of the cheese (1 3/4 cup gouda & 1 cup cheddar) a cup at a time, allowing it to melt before adding more. This will ensure your cheese sauce will thicken and be smooth. Continue to mix until the sauce has thickened to the consistancy of a thin queso (like Chipotle's!).
Turn off the heat and switch out your whisk for a spatula. Add the pasta and gently mix to coat.
Pour half of the coated pasta into the prepared baking dish. Sprinkle the remaining cheese evenly on top of the pasta in the dish. Add the remaining pasta on top to cover the cheese.
To make the topping, combine all ingredients in a bowl and liberally sprinkle the topping over the pasta in the baking dish, covering the entire thing.
Bake for 30 minutes. It will come out bubbly and golden brown. Allow it to cool for about 10 minutes before serving so you don't burn the dickens out of your mouth. Enjoy!
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