Elbow macaroni in a creamy blend of cheddar, Gouda, mozzarella, and blue cheese baked to golden perfection.
# What You Need:
→ Pasta
01 - 14 ounces elbow macaroni or short pasta
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 cup sharp cheddar cheese, shredded
06 - 3/4 cup Gouda cheese, shredded
07 - 3/4 cup mozzarella cheese, shredded
08 - 1/3 cup blue cheese, crumbled
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg
12 - 1 teaspoon Dijon mustard
→ Topping
13 - 1/2 cup panko breadcrumbs
14 - 1 tablespoon unsalted butter, melted
15 - 1/4 cup sharp cheddar cheese, shredded
# Directions:
01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. Drain and set aside.
03 - In a large saucepan, melt 2 tablespoons butter over medium heat. Add flour and whisk constantly for 1 minute until combined.
04 - Gradually whisk in milk while stirring continuously. Bring to a simmer and cook for 3 to 4 minutes, stirring frequently, until the mixture thickens.
05 - Reduce heat to low. Add cheddar, Gouda, mozzarella, and blue cheese, stirring until completely melted and smooth. Season with salt, pepper, nutmeg, and Dijon mustard.
06 - Add the cooked pasta to the cheese sauce and stir until all pasta is evenly coated.
07 - Pour the pasta mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle the mixture evenly over the pasta, then top with remaining shredded cheddar cheese.
09 - Bake for 20 to 25 minutes until the dish is bubbling at the edges and the topping is golden brown. Remove from oven and let rest for 5 minutes before serving.
