Smoky Macaroni and Cheese

    (115)
    1 hour 5 minutes

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


    93 people made this

    Ingredients
    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

    Directions
    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.

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    Reviews and Ratings
    Global Ratings:
    (115)

    Reviews in English (85)

    by
    164

    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  -  04 Jun 2009  (Review from Allrecipes USA and Canada)

    by
    53

    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 they have ANY "cheese ENDS", they sell them for 50 cents a lb... This scrumptous dish usually cost me about $2.50....for 10 servings!! Thanks S.Michael for a great recipe..  -  03 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    32

    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......WONDERFUL. This is going to be my new macaroni and cheese recipe. NOTE: I did add a little hot sauce, onion/garlic powder and dijon mustard but I add that to every macaroni and cheese recipe I make as it's a family favorite.  -  16 Dec 2010  (Review from Allrecipes USA and Canada)

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