Author Notes
It's creamy. It's dreamy. It's macaroni and cheese! —mtlabor
Ingredients
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1 pound
fusili pasta
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1 ounce
flour
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1 ounce
unsalted butter, melted
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1/4 teaspoon
mustard powder
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1/2 teaspoon
hot Spanish paprika
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1/4 teaspoon
nutmeg
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1/4 teaspoon
cayenne pepper
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3 cups
whole milk
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3 cups
gouda, shredded
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6 ounces
cream cheese, at room temperature
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1/2 cup
garlic bread crumbs
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1 cup
grated cheddar cheese, for topping
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3 tablespoons
grated Parmesan cheese
Directions
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Boil pasta according to package directions. Drain.
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Preheat oven to broil.
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Meanwhile, in a large, nonstick pot over medium high heat, add butter. Let it warm up and then whisk in flour, paprika, mustard powder, cayenne, and nutmeg. Cook for 1-2 minutes until it starts to turn a pale white. You've got the start of a white roux (except it'll be a tad red because of the paprika and the cayenne)!
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Slowly add little increments of the milk so the roux doesn't get lumpy, and once you have a smooth mixture, add the rest of the milk. Bring mixture to a simmer, whisking constantly. Cook until thick enough to coat the back of a wooden spoon. Remove from heat and whisk in cream cheese and the gouda. It will melt without being on the burner.
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Mix cooked pasta with sauce and place into a greased baking dish. Top with the shredded cheddar cheese, breadcrumbs and parmesan. Broil until brown and bubbly, about 2-3 minutes.
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