Gouda Mac and Cheese
Equipment
Ingredients
Ingredients
elbow macaroni (dry)
450 g
butter (unsalted)
60 g
all-purpose flour
30 g
whole milk
480 ml
smoked gouda cheese (shredded)
300 g
sharp cheddar cheese (shredded)
120 g
kosher salt
5 g
black pepper (ground)
2 g
paprika (ground)
2 g
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 7-8 minutes.
Make the roux
In a large saucepan, melt the butter over medium heat, then whisk in the flour to create a roux.
Add the milk
Gradually whisk in the milk, stirring constantly until the mixture thickens, about 3-4 minutes.
Add the cheese
Remove from heat and gradually stir in the shredded gouda and cheddar until completely melted and smooth.
Season the sauce
Season with salt, pepper, and paprika to taste.
Combine pasta and sauce
Add the drained pasta to the cheese sauce and stir until evenly coated.
Serve
Serve immediately while hot and creamy.
Original recipe
Storage
Add a splash of milk when reheating to restore creaminess
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