I’ve been on a very healthy recipe kick. I think I owe you some indulgence, and this Horseradish Mac and Cheese is the answer.
As a horseradish fanatic, I’m always trying to find creative ways to use horseradish in dishes–especially now that I don’t eat beef; gone are the days of making a roast solely for the excuse to eat ALL the horseradish.
But sometimes I just slather it on crackers.
And sometimes I just grab the jar out of the fridge and take a huge whiff.
Sometimes I think I have a problem. But, if you’re a horseradish nut like I am, you get me.
If you happen to dislike horseradish but still find yourself reading this post, good news! You can totally omit the horseradish from this recipe and end up with a good ol’ ooey-gooey cheesy mac–no harm done.
Oh. Have I mentioned the broiled cracker topping?
Yeah. There’s a broiled cracker topping.
Please note that the amount of horseradish in this recipe is totally adaptable. Because I am the way I am, I couldn’t stop myself. In fact, I emptied our entire jar into the cheese sauce. If you’re unsure, start slowly, one tablespoon at a time. Continue until you reach the peak of horseradish goodness you’re looking for; you do you. I’m just here to give you ideas, be your guide, and make you hangry.
Pin this Horseradish Mac and Cheese for later:
Horseradish Mac and Cheese
- 12 oz of uncooked pasta shells, macaroni or rotini work best
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup of milk
- 8 oz of smoked gouda shredded
- 8 oz of muenster shredded
- 1 tablespoon of Worcestershire sauce
- 4 tablespoons of horseradish
- Kosher salt and ground black pepper to taste
- 1 cup of crushed Saltine crackers optional
Prepare the pasta noodles as per the instructions on the packaging.
In a large saucepan or dutch oven, melt 2 tablespoons of butter.
Gradually whisk in 2 tablespoons of flour. Continue to whisk until a thick roux forms.
While whisking, add the milk.
Bring the heat up a bit so the milk comes to a boil, and whisk until the roux has dissolved into the milk, thickening the sauce.
Allow to simmer until the sauce thickens again.
Lower the heat to medium-low and add the shredded cheeses and stir until the cheese melts.
If the sauce is too thick, you can gradually add more milk as you whisk until you reach a desired consistency.
Add the Worcestershire sauce and the horseradish.
Stir to combine.
Season with kosher salt and ground black pepper to taste.
Drain the pasta once it's done. Don't rinse.
Carefully dump the pasta into the cheese sauce, bit by bit, and stir to coat.
Broiling for a crispy topIf your saucepan is not oven-safe, transfer your mac and cheese to a vessel that is, such as a dutch oven or baking dish.
Evenly distribute the crushed Saltines over the top of the mac and cheese and place the mac and cheese under a broiler (on high) for a few minutes. Time varies, since all ovens are different, so keep the oven light on and keep a very close eye on it. This step should not take long.
When done, remove from oven and serve.