shannon's smoky macaroni and cheese

Ingredients

• Servings: 10
• 1 (16 ounce) package elbow macaroni
• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 5 1/2 cups milk, divided
• 2 1/2 cups shredded smoked gouda cheese
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded swiss cheese
• 1 cup grated parmesan cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup dry bread crumbs
• 1 teaspoon ground cayenne pepper
• olive oil

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• fill a pot with lightly-salted water and bring to a boil. stir the macaroni into the water and return to a boil. cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
• melt the butter in a large pot over medium heat. add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. stir the gouda, cheddar, swiss, and 1 cup parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. pour the macaroni mixture into a 9x13-inch baking dish.
• stir 1/2 cup parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. drizzle the olive oil over the bread crumbs.
• bake in the preheated oven until golden and bubbly, about 30 minutes. allow to rest 10 minutes before cutting.