Try this Hot Sauce Mac and Cheese recipe, or contribute your own.
Suggest a better description1. Shred all the cheeses using a cheese grater. Mix the cheddar and gruyere together and store the mixture in a large plastic bag. Store the gouda and parmesan in their own individual bags. Do not use pre shredded cheese as it does not melt as well. It is also fine to do this step the day before and store the cheeses overnight.
2. Preheat oven to 350 degrees farenheit.
3. In a large pot, cook pasta according to box instructions, but finish cooking 1 minute earlier, just shy of al dente since the pasta will finish cooking on the oven.
4. Drain pasta in a colander and clean out the pot, as it will be used to make the cheese sauce.
5. Drizzle the pasta with the olive oil and make sure to mix it so that every piece is coated. Set the pasta aside.
6. Melt 8 tbsp of butter in the pot over medium heat. Mix in the flour with a whisk and continue cooking until it creates agolden and bubbly roux.
9. Gradually pour in the cream/milk making sure to constantly whisk so that the roux is incorporated into the sauce.
10. Add in the salt, pepper, mustard, onion powder, garlic powder, and hot sauce to the sauce and stir to incorporate.
11. Add 2 cups of the mixed cheddar and gruyere into the sauce and mix it until they are melted. Put 2 more cups of the cheddar and gruyere mix as well as 1 cup of gouda into the sauce and stir until the sauce is nice and thick.
12. Add in the cooled pasta to the sauce and make sure the pasta is completely coated in the cheese sauce. Remove from heat.
13. In a bowl, melt the remaining 4 tbsp of butter and mix it in with the panko breadcrumbs, paprika, and 1/2 cup of parmesan.
14. In a large foil baking tray pour in half of the pasta and cheese mixture. Cover it with the remaining cheddar, gruyere, gouda, and parmesan. Pour in the rest of the pasta then cover it with the panko mixture.
15. Put the tray into the oven on the middle rack. Bake the dish for 40 minutes or until the crust is nice and brown.
16. Serve immediately and enjoy!!! <3
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (2364g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 7850 | ||
Calories from Fat: 4927 (63%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 547.4g | 730 % | |
Saturated Fat 330.6g | 1653 % | |
Monounsaturated Fat 158.3g | ||
Polyunsanturated Fat 26.7g | ||
Cholesterol 1700.8mg | 523 % | |
Sodium 15153mg | 523 % | |
Potassium 2323mg | 61 % | |
Total Carbohydrate 370.2g | 109 % | |
Dietary Fiber 19.4g | 77 % | |
Sugars, other 350.8g | ||
Protein 370g | 529 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7850
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.