a filling lunch or mid-afternoon snack. Make lavender sugar scones toppings!
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 tablespoon salted butter
- 2 (3/4 inch thick) slices sourdough bread, or more to taste
- 1 serving cooking spray
- 1 (16 ounce) package elbow macaroni
- 4 cups freshly grated sharp Cheddar cheese
- 2 cups freshly grated smoked Gouda cheese
- ½ cup salted butter
- 1 ½ cups whole milk, divided
- 2 ½ tablespoons cornstarch
- 2 ½ cups half-and-half
- 1 teaspoon pink Himalayan salt
- ½ teaspoon ground white pepper
- ½ teaspoon paprika
Instructions
- Melt 1 tablespoon butter on a griddle over medium-high heat. Add bread and cook until toasted, 1 to 2 minutes per side. Set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9×13-inch baking pan with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large bowl.
- Place cooled toast in a resealable bag and slowly crush with the bottom of a saucepan or a rolling pin. Set bread crumbs aside.
- Mix Cheddar and Gouda cheeses together and divide into 4 equal piles.
- Melt 1/2 cup butter in a saucepan over medium heat.
- While butter is melting, whisk 1 cup milk and cornstarch together in a bowl until cornstarch has dissolved. Add milk-cornstarch mixture to the melted butter. Gradually mix in remaining 1/2 cup milk and half-and-half. Cook, whisking continuously, until mixture thickens to the consistency of a milkshake, 3 to 5 minutes. Add 2 piles of cheese, one at a time, whisking after each addition until cheese has completely melted.
- Pour cheese sauce over cooked macaroni and mix to coat. Transfer 1/2 of the mac and cheese mixture to the reserved baking pan and spread evenly. Sprinkle 1 pile of cheese over top. Evenly distribute the rest of the mac and cheese mixture into the pan, sprinkle with remaining cheese, and top with reserved breadcrumbs.
- Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.
Nutrition Facts
| Calories | 540 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 21 g |
| Sodium | 714 mg |
| Sugars | 3 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
The cheese ratio was off for me, next time I’ll use less chedder and I had to change sauce pans twice due to not being sure what size I would need but soon found out A LARGE PAN is needed. There were no instructions on when to add the salt, pepper, paprika so I added before adding the cheese.
Yum
The instructions were a bit vague, but I assumed when to add the paprika and white pepper….I also added extra gouda and a bit of cayenne. I put the total second half of the shredded cheese in-between the layers of pasta mix because I’m not a fan of that cooked blob of cheese on top of things. It was okay overall.
The smoked Gouda makes this dish.