Macaroni Torgo
Dive into the creamy, smoky indulgence of Macaroni Torgo, a decadent twist on classic mac and cheese that’s bound to impress. This savory baked pasta dish combines tender macaroni with a luscious three-cheese sauce featuring sharp white cheddar, smoked Gouda, and Parmesan. Enhanced with a hint of smoked paprika, garlic, and a dash of mustard powder, the flavors are bold and comforting. Topped with golden, toasted breadcrumbs and garnished with fresh parsley, this oven-baked masterpiece boasts a crispy finish that perfectly complements its creamy interior. Perfect for family dinners, potlucks, or a gourmet comfort food night, Macaroni Torgo is a crowd-pleaser that’s easy to prepare and irresistibly satisfying.
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Recipe Information
Ingredients
- 500 g macaroni pasta
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups milk
- 2 cups sharp white cheddar cheese, shredded
- 1 cup smoked Gouda cheese, shredded
- 1 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 0.5 tsp ground mustard powder
- 0.5 cup heavy cream
- 1 tbsp olive oil
- 0.75 cup breadcrumbs
- 2 tbsp fresh parsley, chopped (optional)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add the macaroni pasta and cook until al dente according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Slowly pour in the milk while whisking continuously to avoid lumps. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
Reduce the heat to low and gradually stir in the sharp white cheddar cheese, smoked Gouda, and Parmesan cheese. Allow each addition to melt completely before adding more.
Add the minced garlic, smoked paprika, ground mustard powder, salt, black pepper, and heavy cream. Stir well to combine and remove from heat.
In a small skillet, heat olive oil over medium heat. Add the breadcrumbs and toast, stirring often, until golden brown. Remove from heat and set aside.
Combine the cooked macaroni pasta with the cheese sauce, stirring gently to coat the pasta completely.
Transfer the mixture to a greased 9x13-inch baking dish. Spread evenly and sprinkle the toasted breadcrumbs over the top.
Bake in a preheated oven at 375°F (190°C) for 15 minutes, or until the top is golden and bubbly.
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 9.2 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 722 mg | 56% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 362 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
