Spicy Gouda Mac and Cheese
This mac and cheese has a punch of heat from Three Chili Pepper Gouda and cayenne. Made with a luscious bechamel base, this dish is a balance of spice and richness, topped with a golden layer of sharp cheddar and aged Parmesan. It's perfect for a cozy family meal or a crowd-pleasing side at your next get-together.
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 C salted butter
- 1/2 C all-purpose flour
- 3 C whole milk
- 1 C heavy cream
- 1 Tsp cayenne pepper
- 1/2 Tsp seasoned salt (to taste)
- 1/2 Tsp kosher salt (to taste)
- 1/2 Tsp onion powder
- 1/2 Tsp garlic powder
- 1/4 Tsp ground mustard
- 1/4 Tsp black pepper (cracked)
- 2 C Three Chili Pepper Gouda (grated)
- 2 C sharp cheddar cheese (grated)
- 2 C medium cheddar cheese (grated, divided)
- 1/4 C aged parmesan (grated)
- 1 Lb elbow macaroni
Instructions
- 1
Preheat your oven to 375°F and place a rack in the dead center. Place a large, deep, oven-safe skillet or braiser over medium-high heat and add the butter. Once the butter has melted, sprinkle the flour over the surface. Use a wooden spoon or silicone ball whisk to mix them together into a paste. Let cook for 2 minutes, stirring frequently, until it's deepened just slightly in color.
- 2
While your roux is cooking, get a large pot of salted water boiling. Cook the elbow macaroni according to package directions, but pull it just before it reaches al dente. You want it to finish cooking in the oven later. Drain the pasta and set it aside.
- 3
Slowly whisk the whole milk into the roux, one cup at a time, making sure it’s fully incorporated before adding the next cup. Once all the milk is mixed in, whisk in the heavy cream. Stir in the cayenne, seasoned salt, kosher salt, onion powder, garlic powder, and ground mustard. Let the sauce come to a gentle simmer, then turn off the heat.
- 4
Fold the Three Chili Pepper Gouda and 2 cups of sharp cheddar into the bechamel sauce, stirring until the cheese is melted and the sauce is smooth and thick. Make sure there are no streaks of cheese hanging around. Reserve 1 cup of cheddar and all of the parmesan for topping.
- 5
Drain the pasta if you haven’t already, and add it straight into the cheese sauce. Gently fold the pasta into the sauce until it’s well coated. Spread everything out into an even layer and top it liberally with the reserved cheddar, making sure to cover the edges. Sprinkle the parmesan and cracked black pepper on top to finish.
- 6
Slide the skillet or braiser into the oven and bake uncovered for 20 minutes, or until it’s bubbling around the edges and golden brown on top. Be careful not to overcook it, or the cheese may separate, leaving that oily layer on top.
- 7
Serve hot. Dassit!