It's creamy. It's dreamy. It's macaroni and cheese! —mtlabor
one 9 x 13 pan
unsalted butter, melted
hot Spanish paprika
cream cheese, at room temperature
garlic bread crumbs
grated cheddar cheese, for topping
grated Parmesan cheese
In This Recipe
Boil pasta according to package directions. Drain.
Preheat oven to broil.
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)!
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.
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.