I saw this posted on Reddit.
"Here's my favorite, I got it out of the founding farmers cookbook.
You’ll Need:
• 2 tablespoons unsalted butter
For the Sauce:
• 3 cups Whole milk
• 2 cups heavy cream
• 5 tablespoons unsalted butter
• ½ cup all-purpose flour
• ¾ cup (3 ounces) shredded smoked gouda
• ¼ teaspoon ground white pepper (optional)
Macaroni Mixture:
• 1lb dry elbow macaroni
• 4 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1 tablespoon kosher salt
• ½ teaspoon pepper
• 1 teaspoon granulated garlic
• 2½ (10 ounces) shredded white cheddar cheese
• 1 cup (4 ounces) shredded mozzarella
• 1 cup (4 ounces) shredded asiago
• 1½ cups (6 ounces) shredded Gruyere
• 2/3 cup (2.5 ounces) shredded Muenster
Topping (optional):
• ¼ cup unsalted butter
• 1½ cups panko bread crumbs (This is too much, I use 1 cup)
• 2½ tablespoons finely sliced fresh chives (optional) 15
Preparation:
Heat oven to 325°F (I usually do this step much later). Butter a 3-quart
casserole dish with the 2 tablespoons of butter and set aside (I don’t ever do
this, the recipe has enough butter). Fill a 6-quart saucepan with water and
bring to a boil.
Meanwhile make the sauce: Heat the whole milk and heavy cream in a
medium saucepan over medium-low heat. In a separate 2-quart saucepan,
melt the butter over medium heat. When the butter begins to bubble, whisk
in the flour and cook, whisking constantly, until the mixture thickens. Whisk
in the Gouda and white pepper. Remove the sauce from the heat and
transfer to a large mixing bowl.
When the pasta water is boiling, cook the macaroni (they claim it should be
al dente but I hate al dente pasta). Drain the pasta. Transfer it to the large
bowl with the warm sauce and mix together until the pasta is well coated.
In a separate, small bowl, whisk together the eggs, heavy cream, whole
milk, salt, black pepper, and granulated garlic. Pour this mixture over the
pasta, add the remaining shredded cheeses, and gently fold together until
combined. Transfer the pasta mixture to the buttered casserole dish. Cover
the dish with aluminum foil and bake for 20 minutes.
While the macaroni bakes prepare the topping: Melt the butter in a medium
sauce pan over medium heat; stir in the panko and salt until the bread
crumbs are coated. Remove from the heat. Remove the macaroni from the
oven, discard the foil, and sprinkle the buttered bread crumbs evenly over
the top. Return the dish to the oven, uncovered, and bake for an additional 5
to 10 minutes, until the bread crumbs are golden brown. Remove the dish
from the oven let it rest for 5 minutes, then sprinkle the chives over the top
and serve.
www.foodnetwork.com
! (not sure if I can refer to the name). Then I realised that it's "Macaroni Cheese", as they used to call it in the UK.
