Smoky Macaroni and Cheese

    Smoky Macaroni and Cheese


    93 people made this

    Enough macaroni and cheese to feed an army! The gouda is what gives it such a nice smokey rich flavour.

    Serves: 10 

    • 500g macaroni
    • 6 tablespoons butter
    • 1/2 cup (60g) plain flour
    • 5 1/2 cups (1.3 litres) milk, divided
    • 2 1/2 cups grated smoked Gouda cheese
    • 1 1/2 cups grated Cheddar cheese
    • 1 1/2 cups grated Swiss cheese
    • 1 cup grated Parmesan cheese
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon bread crumbs
    • 1 teaspoon cayenne pepper
    • 2 tablespoons olive oil

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C.
    2. 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.
    3. 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 20x30cm baking dish.
    4. Stir 1/2 cup Parmesan cheese, the bread crumbs and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
    5. Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate