Damon's Favorite Macaroni and cheese
A modern take on a classic - perfect for the holidays.
Equipment
- 8-qt. (7.6-L) Brilliance Nonstick Stock Pot
- 4-qt Rockcrok Dutch Oven
- 5-qt. (5L) Stainless Steel Colander
- Silicone Oven Mitt Set
- Adjustable Coarse Grater
- Classic Batter Bowl
- Adjustable Measuring Spoon Set
- Stainless Steel Whisk
Ingredients
Condiments
- 1 1/2 tsp Dijon Mustard Rub (dry) Pampered Chef
Pasta & Grains
- 1 lb Elbow macaroni
Baking & Spices
- 1/3 cup All-purpose flour
- 1/4 tsp Cayenne pepper
- 1 Salt
- 1/8 tsp Nutmeg
Snacks
- 1/2 cup Ritz crackers
Dairy
- 7 tbsp Butter unsalted
- 1 1/2 cups Sharp Cheddar cheese grated
- 2 cups Smoked Gouda cheese grated
- 2 cups Monterey jack cheese grated
- 4 cups Whole milk
Instructions
- Preheat the oven to 400 ̊ F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Drain, reserving 1 cup cooking water.
- Meanwhile, melt 6 tablespoons butter in the Rockcrok Dutch Oven over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth, then add the mustard rub, cayenne, nutmeg and 1 teaspoon salt. Cook, whisking occasionally, until the sauce simmers and thickens slightly, 7 to 8 minutes.
- Whisk the cheeses into the sauce one at a time, letting the cheese melt before adding more. Stir in the pasta to coat, adding the reserved cooking water as needed to loosen. The sauce will be loose, it will thicken as it bakes.
- Melt the remaining 1 tablespoon butter, then mix with the crushed crackers and chips. Sprinkle over the mac and cheese. Bake until the top is browned, 20 to 25 minutes.
