Preheat the oven to 325 degrees. Butter a 3
quart casserole dish with the 2 tabelspoons
butter and set aside. Fill a 6-quart saucepan
with water and bring to a boil. Meanwhile,
make the sauce. Heat the whole milk and heavy
cream in a medium saucepan over medium low
heat. When the butter begins to bubble, whisk
in th eflour and cook, whisking constantly for
1 minute. Slowly pour the hot milk and cream
into the flour mixture while whisking.
Continue cookin, whisking constantly, until the
mixture thickens. Whisk in the Gouda and white
pepper. Remove the sauce from the heat and
transfer to a large mixing bowl. While the
pasta water is boiling, cook the macaroni for a
few minutes, short of the package directions.
Drain the pasta. Transfer it to the large bowl
with the warm sauce and mix together until the
pasta is well coated.
In a seperate, small bowl, whisk together the
eggs, heavy cream, whole milk, salt, black
pepper, and granulated garlic. Pour this
mixture over the pasta, add the remaining
cheeses, and gently fold together until
combined. Transfer the pasta to the buttered
casserole dish and bake for 20 minutes.
While the macaroni bakes, prepare the topping.
Melt the butter in a medium saute pan over
medium heat; stir in the panko and salt until
the crumbs are coated. Remove from the heat.
Remove the macaroni from the oven, discard the
foil, and sprinkle th ebuttered bread crumbs
over the top. Return the dish to the oven,
uncovered, and bake for an additional 5-10
minutes until the bread crumbs are golden
brown. Sprinkle the chives over the top and
serve.
Originally Submitted
11/20/2014
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