Day 7 of Cooking Comfort Foods From Every Country: Mac & Cheese from the USA

Von Tasty · 45 Min.

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Zubereitung

1. Preheat the oven to 350°F (180°C) and grease a large casserole dish with nonstick spray.
2. Bring a large pot of salted water to a rapid boil.
3. In a large bowl, toss together the yellow cheddar, white cheddar, mozzarella, Gouda and Colby Jack cheeses.
4. Cook the elbow noodles in the boiling water according to the package until al dente. Reserve ½ cup of the cooking water, drain the noodles, transfer them to a large bowl and toss with 1½ tablespoons of butter.
5. Warm the half-and-half, heavy cream and cream cheese in a medium saucepan over low heat until evenly combined and warmed through.
6. Melt the remaining 2 tablespoons of butter in a separate medium saucepan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the flour and stir until the roux is light golden brown.
7. Slowly pour the warm half-and-half mixture into the roux, stirring constantly. Simmer over medium heat until thickened, 3-5 minutes.
8. Lower the heat to the very lowest setting and slowly stir in the cheese blend until melted, keeping about a third aside for topping. Remove from the heat and stir in the garlic powder, onion powder, black pepper, paprika, white pepper, ground mustard seeds, Old Bay and Himalayan pink salt.
9. Pour the cheese sauce over the noodles and fold carefully to coat. Spread half in the prepared dish, sprinkle with half of the reserved cheese, then top with the remaining noodles and cheese.
10. Bake until the top cheese has melted, 10-15 minutes. Sprinkle the bread crumbs on top and bake for another 5 minutes, until golden brown.

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