Brentwood Mac & Cheese Recipe
Cavatappi, smoked gouda, gruyere, garlic herb breadcrumbs
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Ingredients
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Pasta & Cheese Base
Garlic Herb Breadcrumb Topping
Finishing
Method
Pasta & Cheese Base
Cook pasta
Bring a large pot of salted water to a rolling boil. Add 1 lb cavatappi and cook until just shy of al dente (about 1–2 minutes less than package time, typically 8 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
Make roux
Preheat oven to 375°F (190°C). In a 3–4 quart saucepan over medium heat, melt 4 tbs unsalted butter. Add 4 tbs all-purpose flour and whisk constantly for 1.5–2 minutes until the mixture bubbles and turns a pale blond (do not brown).
Add milk and cream
Slowly whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time to avoid lumps. Bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).
Season sauce
Reduce heat to low. Whisk in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1.5 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp ground nutmeg. Taste and adjust seasoning as needed.
Incorporate cheeses
Remove sauce from heat. Gradually stir in 2 cups shredded smoked gouda, 1.5 cups shredded gruyere, and 1/2 cup shredded sharp cheddar (optional) in small handfuls, stirring until each addition is melted and the sauce is smooth. If sauce becomes too thick, add up to 1/2 cup reserved pasta water (or more, a tablespoon at a time) to reach a creamy consistency.
Combine pasta and sauce
Fold the drained cavatappi into the cheese sauce until evenly coated. Transfer the mac and cheese to a 9x13-inch baking dish (lightly buttered) or individual ramekins, spreading into an even layer.
In a medium bowl, combine 1.5 cups fresh breadcrumbs, 3 tbs melted butter, 2 cloves minced garlic, 2 tbs chopped fresh parsley, 1 tsp chopped thyme leaves, 1/4 cup grated Parmesan, 1/4 tsp salt, and 1/8 tsp black pepper. Toss until evenly moistened and fragrant.
For extra crunch and deeper flavor, spread the breadcrumb mixture on a sheet pan and toast in the oven for 6–8 minutes at 375°F, stirring once, until golden. Allow to cool slightly before using.
Evenly sprinkle the garlic herb breadcrumbs over the prepared mac and cheese. Dot the surface with 1 tbs unsalted butter in small pieces to promote browning.
Bake & Finish
Bake
Bake the assembled dish in the preheated 375°F (190°C) oven for 20–25 minutes, until bubbling around the edges and the topping is golden brown. If you want a more pronounced crust, place under the broiler for 1–2 minutes—watch closely to prevent burning.