Smoked gouda, pepper jack, bechamel sauce, and white cheddar cheeses are perfectly compacted in this Living By Design recipe.
Ingredients
1 pound medium pasta shells
5 tablespoons unsalted butter
5 tablespoons unbleached all-purpose flour
2 cups whole milk
1 large egg, beaten
¼ cup roasted garlic
2 cups shredded smoked gouda (about 8 ounces) plus more for top
2 cups shredded pepper Jack (about 8 ounces)
2 cups shredded white Cheddar (about 8 ounces)
1 teaspoon of Creole spice blend
1 teaspoon hot pepper flakes
1 teaspoon dried basil
Instructions
Bring a large pot of water to a boil, add the pasta, and cook to your preferred doneness, stirring occasionally. Drain in a colander and set aside.
Preheat the oven to 375 degrees.
Melt the butter over medium high heat in a large Dutch oven or heavy bottomed saucepan. Add the flour and whisk vigorously to combine, taking care not to burn the roux about 1 to 2 minutes.
Gradually pour in the milk, constantly whisking to avoid lumps.
Bring the bechamel to a simmer and cook, whisking, until thick enough to coat the back of a spoon, 4 to 6 minutes.
Crack the egg into a medium bowl. Drizzle ⅓ cup of the bechamel sauce into the egg to temper it, whisking all the while.
Return the egg-bechamel mixture to the pot and whisk to combine.
Add in the roasted garlic and mash lightly with a potato masher.
Gradually add the smoked gouda, pepper jack, and white cheddar cheeses whisking to maintain a smooth texture and avoid clumping. Add a little bit more milk to loosen the mixture if needed.
Add in the creole seasoning blend and taste for seasoning. Then stir in the cooked pasta.
Transfer the mac and cheese into your baking dish and top with more smoked gouda, dried basil, and chili flakes. Bake for 25-30 minutes until the sides are crusty and golden brown and the cheese is bubbly.
Spoon the warm mac and cheese into a serving bowl and serve.
