Havarti Macaroni and Cheese Recipe
Traditional mac and cheese gets a fresh, creamy upgrade with this Havarti Macaroni and Cheese. It’s still the comfort food you know and love, with a twist of creamy goodness.
Servings: 6 servings
Calories: 658kcal
Equipment
Ingredients
- 3/4 lb dry macaroni any shape
- 4 tbsp unsalted butter divided
- 3 slices bread crust removed (if desired), torn into 1/4-inch pieces*
- 3 cup warm milk divided**
- 1/4 cup all-purpose flour
- 1 teaspoon kosher sea salt
- 1 tsp dried mustard
- 1/8 tsp ground nutmeg
- 1/8 tsp ground black pepper
- 1/8 tsp paprika
- 1/8 tsp cayenne pepper
- 2 cup Havarti cheese grated, divided
- 1 cup Gouda cheese grated, divided
- 1/4 cup Pecorino Romano cheese grated, divided
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly butter a 1 1/2-quart casserole dish or an 8x8-inch pan; set aside.
- In a large stockpot or Dutch oven, cook macaroni according to package instructions. Drain, rinse, and set aside in a bowl.
- Place the bread in a medium bowl. In a small saucepan set over medium heat, melt 2 tablespoons of the butter. Pour the melted butter into the bowl with the bread and toss until the bread is coated; set aside.
- In a large stockpot or Dutch oven set over medium-low heat, add the remaining butter. When the butter has melted, add the flour and cook, whisking continuously for 1 minute, taking care not to burn. While whisking, slowly pour in 2 3/4 cups of the warm milk, a little at a time so the mixture stays smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, about 8-10 minutes.
- Remove the pan from the heat. Stir in the salt, mustard, nutmeg, black pepper, paprika, cayenne pepper, and 1 3/4 cups Havarti, 3/4 cup Gouda, and 2 tablespoons Pecorino Romano. Vigorously whisk until the sauce is smooth, then stir in the remaining 1/4 cup of milk, then pour in the macaroni and toss to combine.
- Transfer the mixture into the prepared dish. Sprinkle the remaining cheese and the breadcrumbs over the top. Place in the oven and bake until golden brown, about 20-25 minutes, or until the breadcrumbs are golden brown. Remove from the oven and allow to cool for 10 minutes before serving.
Notes
*Instead of the large bread crumbs, you can also make fine ones by pulsing them in a food processor for a few seconds or using panko. Add them to the mac and cheese just like the large ones, but cover the macaroni with foil for half of the baking time to prevent over-browning or burning.
**I used my microwave to warm the milk.
- You can easily double this recipe and bake it in a 9x13-inch dish.
To STORE Havarti Macaroni and Cheese leftovers, cover the cooled dish tightly with plastic wrap or transfer it to an airtight container and refrigerate for up to 4 days. To FREEZE, place in a freezer-safe dish, cover tightly, and freeze for up to 3 months.
REHEAT on the stovetop over low heat, stirring occasionally, in an oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through, or microwave in small portions.
Nutrition
Serving: 6serving | Calories: 658kcal | Carbohydrates: 54g | Protein: 33g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1098mg | Potassium: 400mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1007IU | Vitamin C: 0.2mg | Calcium: 716mg | Iron: 1mg
