Baked Mac & Cheese W/ Gouda Recipe - Food.com (2024)

• 3 tablespoons butter
• 1 teaspoon chicken bouillon or 1 teaspoon salt and pepper
• 8 ounces elbow macaroni
• 3 tablespoons all-purpose flour
• ¹⁄₂ teaspoon mustard powder
• 3 cups milk, any
• 4 ounces sharp cheddar cheese, coarsely grated, about 1 cup
• 4 ounces American cheese, sliced, about 6-8 slices
• 2 ounces gouda cheese, coarsely grated, about 1/2 cup
• nonstick cooking spray

directions

• Preheat oven to 350°F.
• Bring a large pot of water to a boil. Spray a shallow 8x8 baking dish; set aside.
• Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente.
• Drain pasta, rinse with cold water, drain and return to pot.
• While pasta is cooking, melt butter in a large saucepan over medium. Whisk in seasonings; then whisk in flour to form a thick paste.
• Slowly whisk in milk. Bring to a low boil; reduce heat to low, and simmer until sauce is thickened, 2 to 3 minutes. Remove from heat.

• To baking dish, layering:

• Add 1/2 of cooked macaroni. Add 1/2 of sauce, 1/2 of each cheese. Repeat and top with cheeses.
• Can be made several hours in advance, covered and refrigerated until time to bake.
• Bake covered for 15-20 minutes.
• Uncover and bake until topping is golden and sauce is bubbling, an additional 15-20 minutes.
• *If refrigerated, additional time may be needed until it is bubbly and slightly browned.
• Cool 5 minutes before serving.
• *Notes: I use a packet of G. Washington Golden seasoning instead of salt & pepper. If you can find it, it is a great universal seasoning for sauces.
• April 2012, EDIT TO ADD: if doubling this recipe, use only 5 tablespoons of flour and 6 cups of milk. If you do not, you run the risk of a not so creamy and somewhat dry end result. At times I have added a bit more milk than recommended because the under cooked macaroni will absorb some of the milk. IMO a little creamier is better than too dry.