50
Ingredients
- 1 pound elbow macaroni or curly pasta
- 1 cup smoked gouda, shredded
- 1 cup fontina cheese, shredded
- 2 cups cheddar cheese, shredded
- 4 Tablespoons unsalted butter
- 3 Tablespoons flour
- 4 cups whole milk
- ½ cup breadcrumbs
Instructions
- Preheat oven to 325 degrees.
- In a microwave safe bowl, melt 1 Tablespoon of the butter. Combine butter with breadcrumbs and set aside.
- Fill a 3 quart pot ¾ of the way with water. Add 1 Tablespoon of salt and bring water to a boil. Add pasta and cook until al dente. Drain pasta.
- While water is coming up to a boil, melt the remaining 3 Tablespoons of the unsalted butter in a Dutch oven. Once melted, add the flour and whisk to combine for 1 full minute. Slowly add the milk, whisking constantly to illuminate any lumps. Once smooth, switch to a wooden spoon and stir until thickened and mixture coats the back of the spoon. Add salt and pepper to taste. Add the cheeses and stir until completely melted. Then add the drained pasta and stir to combine, making sure each noodle is coated with the cheese mixture.
- Transfer to a 13x9x2 inch dish (or individual ramekins). Sprinkle top with reserved breadcrumbs. Bake for 20 minutes or until bubbly.