Shannon's Smoky Macaroni and Cheese


  • 1 (16 ounce) package elbow macaroni
  • 6 tablespoons butter
  • ½ cup all-purpose flour
  • 5 ½ cups milk, divided
  • 2 ½ cups shredded smoked Gouda cheese
  • 1 ½ cups shredded Cheddar cheese
  • 1 ½ cups shredded Swiss cheese
  • 1 cup grated Parmesan cheese
  • ½ cup grated Parmesan cheese
  • ½ cup dry bread crumbs
  • 1 teaspoon ground cayenne pepper
  • olive oil
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).


  • Step 2

    Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.

  • Step 3

    Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9×13-inch baking dish.

  • Step 4

    Stir 1/2 cup Parmesan cheese,bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.

  • Step 5

    Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

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