I make a few different macaroni and cheese recipes. I like to pair a fresh salad tossed with a homemade Dijon vinaigrette when making this version. The creamy, gooey cheese sauce pairs together nicely with a mustard-y vinaigrette while giving a welcomed crunchy texture.
It took me awhile to finalize this recipe. It was hard to find the right cheese combo, I kept using cheeses that did not compliment one another and the mac and cheese would end up being bland.
But one day, everything blended together great and I had a salty, gooey mac and cheese with a crunchy top.
The quartet of cheeses I used were aged Gruyere, extra sharp Tillamook cheddar, Parmesan and Emmentaler.
This foursome gives the sauce a nutty, slightly sharp flavor and 2 tablespoons of Dijon gives the sauce some acidity. The cheese sauce consistency was perfect and created a thick coating on the spiral noodles. Using a hollow noodle lets the sauce get trapped inside. Perfect for gooey, yummy, cheesy pockets. Garlic toasted breadcrumbs on top provide a nice crunch and flavor.