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Baked Macaroni Cheese (So Creamy!)
Ingredients
  • 1 pound cavatappi/cellentani pasta (may sub rigatoni or penne)
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups milk
  • 1 12 oz. can evaporated milk
  • 1 tablespoon cornstarch
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chicken bouillon (see notes)
  • 1 tsp EACH onion powder, garlic powder, dried parsley, salt
  • ½ teaspoon pepper
  • ¼ to ½ teaspoon red pepper flakes (optional)
  • 1 ½ cups freshly shredded sharp cheddar cheese, room temperature
  • 1 ½ cups freshly shredded Gruyere cheese, room temperature
  • 1 ½ cups freshly shredded smoked Gouda cheese, room temperature, divided (substitute young Gouda or cheddar if you don't like smoked; do NOT use aged Gouda)
  • ½ cup freshly grated Parmesan cheese
  • subheading: PANKO TOPPING (OPTIONAL):
  • ¾ cup panko breadcrumbs
  • 2 tablespoon butter
  • 1 tablespoon extra virgin olive oil
Steps
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