Grown Up Macaroni and Cheese

Bring on the Gouda and Gruyère
Macaroni and Cheese

Blakely

Recipe Courtesy of Gourmet With Blakely

“Ok, let’s get something straight here. I’m not one to say that my recipe is the best I’ve ever had. Even though most of the time it is. Just kidding… kind of. I have to say though, this mac and cheese is unreal. It’s very important to use good quality cheese for this recipe. Come on people, you can do better than that shredded fake yellow Kraft cheddar! Don’t get me wrong, there’s a time and a place to use it, but this recipe isn’t the time. Use the good stuff.”

-Blakely 

4
Servings
1247
Calories Per Serving
Deliver Ingredients

Ingredients

For the Macaroni and Cheese

  • 1 Pound Ditalini pasta, macaroni, or any pasta you prefer
  • 4 Tablespoons butter
  • 4 Ounces pancetta, diced
  • 1/3 Cup all-purpose flour
  • 3 Cups whole milk
  • 5 Ounces White Cheddar cheese, grated
  • 5 Ounces Gruyère cheese, grated
  • 3 Ounces Gouda cheese, grated
  • pinch of nutmeg
  • 1 Cup panko bread crumbs
  • 1/3 Cup Parmesan cheese, grated
  • 1/4 Cup fresh parsley, chopped

Directions

For the Macaroni and Cheese

Preheat your oven to 400*F.

Boil a pot of salted water, and cook the pasta according to the directions so the pasta is al dente.

While that is cooking heat up a deep bottom pan ( I like to use a dutch oven) over medium high heat. Add the diced pancetta and cook for about 3-4 minutes to render the fat and cook it a little bit. 

Once rendered, take the pancetta out of the pan and put onto another plate, leaving the fat still in the pan. Turn the heat down to medium. In the pan, melt the butter, add the flour and whisk together to make a delicious roux (pronounced roo). The roux is what will thicken the cheese sauce.

When everything is whisked together and it looks like wet sand, slowly add the milk a little bit at a time, whisking vigorously to ensure a lump free sauce. Once all the milk is in there add the nutmeg, Cheddar, Gruyere, and Gouda. Mix together until everything is melted. Turn off the heat.

I personally did not need to add anymore salt to this recipe because the cheese is salty, but try it and if you feel like it needs a little salt add it now. Add your cooked pasta and cooked pancetta. 

In a separate bowl mix together the panko (if you don’t have panko you can use regular plain breadcrumbs), grated Parmesan, and chopped fresh parsley. Sprinkle on the top of the macaroni and put into the oven. Bake for 30-35 minutes until the top is slightly browned and the sauce is bubbling on the sides. Now you’re ready to serve! 

Nutritional Facts

Total Fat
63g
97%
Sugar
14g
N/A
Saturated Fat
34g
100%
Cholesterol
173mg
58%
Protein
55g
100%
Carbs
114g
38%
Vitamin A
444µg
49%
Vitamin B12
2µg
38%
Vitamin B6
0.4mg
19.1%
Vitamin C
5mg
8%
Vitamin D
3µg
1%
Vitamin E
1mg
6%
Vitamin K
66µg
82%
Calcium
1129mg
100%
Fiber
5g
18%
Folate (food)
57µg
N/A
Folate equivalent (total)
84µg
21%
Folic acid
16µg
N/A
Iron
3mg
15%
Magnesium
119mg
30%
Monounsaturated
19g
N/A
Niacin (B3)
4mg
20%
Phosphorus
989mg
100%
Polyunsaturated
5g
N/A
Potassium
676mg
19%
Riboflavin (B2)
0.8mg
48%
Sodium
1083mg
45%
Thiamin (B1)
0.4mg
26.1%
Trans
0.9g
N/A
Zinc
6mg
43%

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