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My review
Shannon's Smoky Macaroni and Cheese
7
S.Michael
"This recipe is the best Mac & Cheese you'll ever have. It is literally one of 3 meals everyone in my family will eat. The smoked gouda gives this dish its smoky rich flavor. It's a gourmet grown-up version of the kiddie classic. Take any leftovers and cut into bite-sized squares, bread, and deep fry for a yummy snack."
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Ingredients
1 h 15 m servings 651Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 97138 Ratings
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Most helpful positive review
6/4/2009
CHEF'S NOTE: The measurements for the bread crumbs and cayenne are incorrect! It should read: 1/2 cup bread crumbs (I use Panko) 1/2 teaspoon cayenne pepper
Most helpful critical review
8/9/2009
Mine came out a little grainy. I guess I didn't do something right with the sauce. Overall it was good, but not great. Too much cayenne for my taste. I would reduce it by half next time. But it ...
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Newest
6/4/2009
CHEF'S NOTE: The measurements for the bread crumbs and cayenne are incorrect! It should read: 1/2 cup bread crumbs (I use Panko) 1/2 teaspoon cayenne pepper
7/3/2010
My husband thinks he's died and gone to Heaven when I fix this! It goes great with just about any meat you choose to fix. I never use the same cheeses, I go to the deli counter and ask them if ...
12/16/2010
Absolutely wonderful. I only made one change and that's using all fat free evaporated milk. The combination of these cheeses was just wonderful. My boys ate it all and the little I had was just....
5/12/2010
I have tried this out at several dinner parties and first on my boyfriend. Everyone has raved about the taste. I haven't changed much. What I use for cheeses are: Artisan Smoked Gouda, Importe...
11/26/2012
Really, really good, with a lot of potential. I may have overdone the smoked Gouda, and would use half smoked, half non-smoked next time (or maybe 75/25), as the smoky flavor was a titch overwh...
7/11/2012
Fantastic. I've made it five Thanksgivings in a row, sometimes using the different cheeses called for, and sometimes using almost all smoked gouda. Sometimes it's been grainy, so one year I figu...
6/14/2009
Great recipe! the cayenne pepper does add quite a kick, so i'll probably cut it down to 1/2 a tsp, just for personal tastes. and i also did the topping 1/4 c cheese and 1/4c bread crumbs. and it...
3/14/2011
This was really good!! It was my first time to make homemade mac and cheese, and I thought it was pretty easy. I was a little confused on how thick to make to milk, butter, and flour roux....I j...
6/4/2009
I've tried a few different recipes on this site and I have to say this is the best one yet. The Gouda brings on a thickness without the cheesy taste. Word of warning, this is also the heaviest M...