Description
If you’re a horseradish nut like me, you need this mac and cheese in your life now—preferably in or around your face. If you’re not that into horseradish, you can omit it and end up with a good ol’ fashioned mac! Pretty rough, huh?
Ingredients
- 12 ounces, weight Uncooked Pasta (shells, Macaroni, Or Rotini Work Best)
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 cup Milk
- 8 ounces, weight Smoked Gouda, Shredded
- 8 ounces, weight Muenster, Shredded
- 1 Tablespoon Worcestershire Sauce
- 4 Tablespoons Horseradish, Or To Taste
- Kosher Salt And Ground Black Pepper, To Taste
- 1 cup Crushed Saltine Crackers (optional)
Preparation
Prepare pasta according to instructions on the packaging.
In a large saucepan or Dutch oven, melt butter. Gradually whisk in flour. Continue to whisk until a thick roux forms.
While whisking, add the milk. Bring the heat up a bit so the milk comes to a boil, and whisk until roux has dissolved into the milk, thickening the sauce. Allow to simmer until the sauce thickens again.
Lower the heat to medium-low and add shredded cheeses and stir until cheese melts. If sauce is too thick, you can gradually add more milk as you whisk until you reach a desired consistency.
Add Worcestershire sauce and horseradish. Stir to combine. Season with kosher salt and ground black pepper to taste.
Drain the pasta once it’s done. Don’t rinse. Carefully dump the pasta into the cheese sauce, bit by bit, and stir to coat.
For a crispy top, broil the mac and cheese. If your saucepan is not oven-safe, transfer mac and cheese to a vessel that is, such as a Dutch oven or baking dish. Evenly distribute the crushed saltines over the top of the mac and cheese and place the mac and cheese under a broiler (on high) for a few minutes. Time varies, since all ovens are different, so keep the oven light on and keep a very close eye on it. This step should not take long.
When done, remove from oven and serve.
