Recipe: Creamy smoked mac and cheese pots
- 1 lb tubetti or elbow pasta
- 1 tsp extra-virgin olive oil
- 4 cups whole milk
- 1⁄4 cup unsalted butter
- 2 cloves garlic, smashed
- 3 tbsp all-purpose flour
- 2 tsp mustard powder
- 20 oz grated smoked Canadian gouda (about 2-1⁄2 cups), divided
- 1⁄2 tsp sea salt
- 1⁄2 tsp freshly ground black pepper
- 1⁄2 tsp smoked paprika
- 1 cup panko
1 Preheat the oven to 375°F. Bring a large pot of salted water to a boil over high heat.
2 Add the pasta and cook according to the package directions, subtracting 2 minutes from the cooking time (or until quite al dente). Drain in a colander, shaking to steam dry; drizzle with the olive oil to prevent sticking.
3 Heat the milk in a large saucepan to just under a boil and keep warm.
4 In another large saucepan, melt the butter over medium heat and add the garlic.
5 Heat for 2 minutes until just sizzling and fragrant and then discard the garlic cloves. Whisk in the flour and mustard powder, stirring constantly to prevent lumps from forming.
6 Pour in the hot milk, 1 cup at a time, whisking well after each addition to keep the sauce smooth.
7 Add 1-1⁄2 cups of the gouda, stirring to melt the cheese.
8 Add the hot pasta, salt, pepper and paprika and stir gently to coat the pasta evenly with the sauce.
9 Spoon the pasta mixture into buttered individual 2-cup pots (or a 9" x 13" casserole pan). Smooth the tops and sprinkle with the remaining cheese and the panko.
10 Place the pots on a baking sheet and bake for 25 to 30 minutes, until the cheese is hot and bubbling and the tops are golden and crispy.
Serves 4 to 6.