A modern take on a classic - perfect for the holidays.
Course: Hotdish, Lunch, Main Course, Side Dish
Cuisine: American
Keyword: Christmas, Dinner, hotdish
Author: Julie B Wilson
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 1/2tspDijon Mustard Rub (dry)Pampered Chef
Pasta & Grains
1lbElbow macaroni
Baking & Spices
1/3cupAll-purpose flour
1/4tspCayenne pepper
1Salt
1/8tspNutmeg
Snacks
1/2cupRitz crackers
Dairy
7tbspButterunsalted
1 1/2cupsSharp Cheddar cheesegrated
2cupsSmoked Gouda cheesegrated
2cupsMonterey jack cheesegrated
4cupsWhole 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.