Three Cheese Mac Smoked Gouda, Fontina and Cheddar

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Add the butter and let it melt. Whisk in the flour, stirring from time to time until in turns a light brown color. 3-4 minutes. Gradually whisk in a 3rd of the milk. When it is well combined with the flour and butter whisk in half of the remaining milk then whisk in the remaining milk.

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Keep whisking until the sauce thickens enough to coat the back of a spoon, about 2 to 3 minutes. Stir in cheese until smooth and add salt and pepper to taste. Boil the pasta until just al dente. Drain the water and pour the pasta into the pot with the cheese sauce. Transfer the mixture to a 9 X 13 casserole dish.

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Preheat oven to 325° F. Measure out ingredients before beginning. Begin boiling pasta water for the macaroni while you prepare the cheese sauce. Salt the water once a boil is reached. (I use 1 tbsp. kosher salt.) Meanwhile, melt butter in a large pot over medium heat. Use a silicone spatula to stir in the flour.

Three Cheese Mac Smoked Gouda, Fontina and Cheddar

Melt 2 tablespoons butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes. Warm milk in a medium saucepan over medium heat. Meanwhile, melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling.

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Preheat oven to 350 degrees F. Coat a 2-quart broiler-safe dish with cooking spray. Cook penne according to package directions; drain. Meanwhile, in a medium saucepan melt butter over medium heat. Sprinkle flour onto butter and cook, whisking constantly, for 1 minute. Whisk in milk, dried onion, dry mustard, salt, and cayenne pepper.

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Take the pot out of the heat, and add the grated cheeses and seasonings. Toss the macaroni and sauce together in a casserole dish and sprinkle some more of the cheese, then finish up with the breadcrumbs on top. Bake in preheated oven on 375 degrees F for 25-30 minutes or until the breadcrumbs are golden brown on top.

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In a large bowl whisk both eggs together. Add both cans of evaporated milk and all seasonings and mix well. In separate bowl, grate cheese and mix the 3 cheeses together. Preheat oven to 375 degrees. Lightly butter a 9 x 13 baking dish fully. Layer 1/3 of the cooked pasta on the bottom of dish. Layer 1/3 of the cheese blend over the pasta.

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Instructions. Toast the bread slices until golden brown and crispy: place the bread slices on a baking sheet and broil for several minutes, turning a few times, or use a toaster oven or toaster. Tear the bread into pieces and process in a food processor until the bread becomes the consistency of bread crumbs.

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Whisk in the mustard, cayenne pepper, and garlic, if using. . Cook, whisking constantly, until the sauce bubbles and thickens, 7-10 minutes. You're looking for the consistency of cream soup. . Once thick, remove from the heat and slowly whisk in the cheeses, one handful at a time. Make sure to do this off the heat.

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Once smooth, whisk eggs back into pot with remaining mixture. Stir in seasoned salt, and salt & pepper. Next stir in all three cheeses until cheeses and cook until cheeses completely melted and mixture is smooth, about three minutes. Remove from heat, stir in cooked macaroni noodles.

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Make sure to whisk as you add the cheese, and don't add more cheese until the previous addition melts. Once all the cheese is added, stir in the cooked pasta. Lightly grease a 9×13-inch baking dish and transfer the macaroni and cheese to the dish. Top with shredded cheddar cheese and bake at 350°F for 15 minutes.

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Preheat oven to 400°F. Cook macaroni according to package and set aside. While water is coming up to a boil, you'll want to grate the sharp cheddar and Gruyère cheese and toss to combine. In a large saucepan or Dutch oven, melt butter. Stir in flour, dry mustard and black pepper.

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Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat. Transfer to a greased 13x9-in. baking dish.

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Combine the sauce and pasta and gently mix well, ensuring the pasta and sauce are well incorporated. Grease a baking dish with butter and pour the macaroni and cheese mixture into the dish. Bake at 350°F for 25-35 minutes or until top is slightly golden and the edges are bubbly. Let cool for 10 minutes before serving.

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In a large skillet, heat butter over medium-high until melted. Sprinkle in the all-purpose flour to form a paste. Cook for 2 minutes, moving frequently, until flour is lightly browned. Slowly whisk in the milk, stirring constantly. Sprinkle in the salt, pepper and old bay seasoning. Stir in the shredded cheeses.

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Stir in the flour, mustard powder, pepper, and salt. Let the flour cook for 1 minute, stirring often. Slowly pour in milk, stirring or whisking continuously, and cook until thickened (a few minutes). Add in the 8oz gouda and 2 oz cheddar and stir until melted. Remove from heat.