Description
Monster Mac and Cheese provides a deep, savory profile that satisfies intense cravings through a lens of molecular stability and texture, utilizing a blend of cheeses for a complex flavor and silky sauce.
Ingredients
Scale
16 oz Elbow Macaroni
8 oz Extra Sharp Cheddar
4 oz Gruyère Cheese
3 cups Whole Milk
4 tbsp Unsalted Butter
1/4 cup All-Purpose Flour
1 tsp Dry Mustard Powder
1/2 tsp Smoked Paprika
Kosher Salt to taste
Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Cook the elbow macaroni for 2 minutes less than the package instructions suggest
- Prepare the Roux: In a heavy-bottomed saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for approximately 2 minutes
- Construct the Béchamel: Gradually whisk in the whole milk, adding a quarter cup at a time until smooth
- Season the Base: Stir in dry mustard powder, smoked paprika, and salt
- Temper the Cheese: Remove the pan from the heat and fold in the shredded cheddar and Gruyère until melted
- Combine: Fold the cooked macaroni into the cheese sauce and stir gently
Notes
Use cold milk when adding to the roux to prevent lumps.
Avoid high heat when reheating to keep the sauce creamy.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 0g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg