Ingredients
- 1 lb. macaroni noodles
- 1/2 teaspoon sea salt
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 3 cups 2 % milk
- 3 cups Wood River Creamery Herbs de Provence Cheddar Gruyere Cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon granulated garlic (or garlic powder)
- 1–2 tablespoons buffalo hot sauce (we used Franks)
Breadcrumb Topping
- 1/3 cup Wood River Creamery Herbs de Provence Cheddar Gruyere Cheese, shredded
- 1 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- First, preheat the oven to 350ºF and spray a large casserole dish with nonstick cooking spray. Set aside.
- Next, bring a large pot of water to a boil and add the uncooked macaroni noodles and salt to the water and stir.
- Let pasta cook until it’s just under al dente so that they are a little crunchy. They will continue cooking in the oven. Strain noodles and set aside.
- Next, prepare a roux by heating a large pot or dutch oven over medium/high heat. Add butter.
- When the butter is melted add flour and whisk until the butter and flour form a crumble.
- Slowly add milk to the pot, whisking constantly. Continue to whisk the roux over medium/high heat for about 4-6 minutes or until the roux thickens.
- When the roux is thick, remove from heat and add the cheddar gruyere cheese. Whisk until the cheese has melted.
- Transfer the cooked macaroni noodles to the casserole dish and spread out evenly. Then, pour the cheese sauce on top, add hot sauce, and mix to combine.
- Next, prepare breadcrumb topping by mixing together shredded cheese and breadcrumbs. Then, add in melted butter and mix again.
- Sprinkle breadcrumbs on top of mac and cheese in the casserole dish, making sure everything is covered.
- Bake at 350ºF for around 20 minutes or until the top turns golden brown.
- Top with fresh parsley and enjoy!
Tips & Notes
*Wood River Creamery cheese comes in blocks, so you’ll need to shred the cheese for this recipe. One block of Wood River cheese = approx. 2 cups shredded cheese. Learn how to shred cheese HERE.
Nutrition Facts
Serving Size: 1/8 Calories: 472 Sugar: 5 Sodium: 937 Fat: 22 Carbohydrates: 55 Fiber: 1 Protein: 14 Cholesterol: 70Category: Lunch and DinnerMethod: OvenCuisine: American
Keywords: baked mac and cheese