Smoked Gouda Mac and Cheese

Istruzioni

1. 1

   Bring Water to a vigorous boil in a large pot. Stir in Kosher Salt.

   ✓ Punto di controllo: The water should show large, constant bubbles across the surface.

   💡 Consiglio dello chef: Salting the water seasons the pasta from within; the water should taste pleasantly seasoned, not overwhelmingly salty.
2. 2

   Add Elbow Macaroni to the boiling water and stir immediately to prevent sticking. Cook until just shy of al dente according to the package directions.

   ✓ Punto di controllo: The pasta should be tender but retain a firm bite in the center.

   💡 Consiglio dello chef: Undercook by about 1 minute because the macaroni will finish cooking in the hot cheese sauce.
3. 3

   Before draining, reserve 240 ml of pasta water. Drain Elbow Macaroni thoroughly and set it aside; do not rinse.

   ✓ Punto di controllo: The pasta should be steaming hot and lightly starchy, with no excess water pooling in the colander.
4. 4

   Melt Unsalted Butter in the empty pot over medium heat. Whisk in All-Purpose Flour and cook, whisking constantly, until the mixture is smooth and lightly bubbling.

   ✓ Punto di controllo: The roux should smell lightly toasted and look like a smooth, pale paste without dry flour.

   💡 Consiglio dello chef: Do not brown the roux; a pale roux keeps the sauce creamy and lets the smoked Gouda lead.
5. 5

   Gradually whisk Whole Milk into the roux, adding it in small splashes at first to prevent lumps. Whisk in Dijon Mustard, Smoked Paprika, and Freshly Ground Black Pepper. Cook until the sauce thickens enough to coat the back of a spoon.

   ✓ Punto di controllo: Run a finger across the coated spoon; the line should remain clear for a moment.

   💡 Consiglio dello chef: Keep the sauce at a gentle simmer, never a hard boil. Boiling can make the finished cheese sauce grainy.
6. 6

   Remove the pot from the heat. Add Smoked Gouda, Shredded and Sharp Cheddar, Shredded in three additions, whisking after each addition until fully melted and smooth.

   ✓ Punto di controllo: The sauce should be glossy, thick, and completely smooth, with no visible shreds of unmelted cheese.

   💡 Consiglio dello chef: Shred cheese from a block whenever possible; pre-shredded cheese can contain anti-caking agents that make the sauce less smooth.
7. 7

   Fold Elbow Macaroni into the cheese sauce. Add reserved pasta water 1 tablespoon at a time until the macaroni is silky and evenly coated.

   ✓ Punto di controllo: Every piece of macaroni should be coated, and the sauce should slowly flow when the pot is tilted.

   💡 Consiglio dello chef: The sauce will thicken as it stands, so stop adding pasta water when it looks just slightly looser than desired.
8. 8

   Serve immediately, or transfer the macaroni and cheese to a broiler-safe dish, scatter Panko Breadcrumbs over the top, and broil until the crumbs are golden.

   ✓ Punto di controllo: The topping should be evenly golden and crisp, with no dark or burnt spots.

   💡 Consiglio dello chef: Keep the dish within sight under the broiler; breadcrumbs can go from golden to burnt in seconds.