Outrageous Macaroni and Cheese

• Vegetarian

• Condiments

  • 1 tsp Mustard, dry

• Pasta & Grains

  • 3/4 lb Macaroni, dry

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/8 tsp Black pepper, freshly ground
  • 1/8 tsp Cayenne pepper
  • 1 tsp Kosher sea salt
  • 1/8 tsp Nutmeg, ground
  • 1/8 tsp Paprika

• Bread & Baked Goods

  • 3 slices Bread

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 cup Gouda cheese, grated
  • 2 cup Havarti cheese, grated
  • 3 cup Milk
  • 1/4 cup Pecorino romano cheese, grated

Found on lifemadesimplebakes.com

Description

Ingredients

• ¾ lb. dry macaroni (any shape)
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 3 slices bread, crusts removed (if desired), torn into ¼-inch pieces*
• 3 c. warm milk, divided**
• ¼ c. all-purpose flour
• 1 tsp. kosher sea salt
• 1 tsp. dry mustard
• ⅛ tsp. ground nutmeg
• ⅛ tsp. freshly ground black pepper
• ⅛ tsp. paprika
• ⅛ tsp. cayenne pepper
• 2 c. grated havarti cheese, divided
• 1 c. grated gouda cheese, divided
• ¼ c. grated pecorino romano cheese, divided

Directions

• Preheat oven to 375°F. Lightly butter a 1½ quart casserole dish or an 8x8-inch pan; set aside.
• In a large stock pot or dutch oven, cook macaroni according to packages instructions. Drain, rinse and set aside in a bowl.
• Place the bread in a medium bowl. In a small saucepan set over medium heat, melt 2 tablespoons of the butter. Pour the melted butter into the bowl with the bread, and toss until the bread is coated; set aside.
• In a large stock pot or dutch oven set over medium-low heat, add the remaining butter. When the butter has melted, add the flour and cook, whisking continuously for 1 minute, taking care not to burn. While whisking, slowly pour in 2¾ cups of the warm milk, a little at a time so that the mixture stays nice and smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, about 8-10 minutes.
• Remove the pan from the heat. Stir in the salt, mustard, nutmeg, black pepper, paprika, cayenne pepper, and 1¾ cups havarti, ¾ cups gouda and 2 tablespoons pecorino romano. Vigorously whisk until the sauce is smooth, then stir in the remaining ¼ cup of milk, then pour in the macaroni and toss to combine.
• Transfer the mixture into the prepared dish. Sprinkle the remaining cheese and the breadcrumbs over the top. Place in the oven and bake until golden brown, about 20-25 minutes or until the breadcrumbs are nice and golden brown. Remove from the oven and allow to cool for 10 minutes before serving.