Baked Smoked Gouda & Cheddar Macaroni & Cheese
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Baked Smoked Gouda & Cheddar Macaroni & Cheese

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was dairy. I was glad that I was able to use what I learned during the molecular themed week and I do not think I will ever make mac & cheese any other way. The addition of the bread crumbs and baking this makes this even better.

BoredOfTheInternet

Ingredients

6-serving
  1. 1/2 lb Macaroni Dry
  2. 1   3/8 Cups Milk Whole
  3. 14 g Sodium Citrate
  4. 2 1/2 Cups Gouda Smoked
  5. 2 1/2 Cups Cheddar Cheese
  6. 3 Strips Bacon
  7. 4 Tablespoons Butter
  8. 1/2 Yellow Onion
  9. to taste Salt
  10. 1 Cup Panko Breadcrumbs
  11. to taste Hot sauce chili powder or

Method

60 mins
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    Bring a large pot of salted water to a boil and cook macaroni (about 8 minutes or per package)

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    Meanwhile, place bacon on a foil lined bacon sheet in an un-preheated oven. Turn the oven to 400 degrees and cook for about 15 minutes (depends on your desired crispiness).

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    Meanwhile, in a medium pot combine milk and sodium citrate. Whisk to dissolve the sodium citrate. Heat over medium to a simmer, stirring occasionally.

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    Meanwhile, melt 1 tablespoon of butter in a skillet over medium high heat and dice the onion. Saute onion until translucent (3 - 5 minutes).

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    Add the milk, sodium citrate mixture to a blender and gradually add cheese and blend. When dealing with blending hot liquids, make sure the top of the blender is covered with a towl and the top is vented. Alternatively, you could use an immersion blender.

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    Drain the macaroni and return to the pot.

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    Drain bacon on paper towels and chop.

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    Preheat oven to 350 degrees

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    Add bacon, onion, and cheese sauce to macaroni and stir to combine. Add salt if needed. Add entire mixture to a greased casserole dish.

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    Melt 3 tablespoons in a skillet over medium heat.

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    Add breadcrumbs and toss to coat.

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    Top macaroni with breadcrumbs.

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    Cook in preheated oven for 30 minutes.

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    Let rest for 5 minutes and serve warm.

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    Top with hot sauce if desired.

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