Gouda Mac and Cheese
An extra cheesy, creamy comfort food that is loved by kids and adults alike. A family favorite gouda macaroni recipe.
Servings: 4 servings
Ingredients
- ½ pound dry elbow macaroni
- 4 Tablespoons unsalted butter
- 4 Tablespoons all purpose flour
- 1 can evaporated milk 12 ounces
- ¾ - 1 cup whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded sharp cheddar cheese 8 ounces
- 1 cup gouda cheese 4 ounces
- paprika for garnish optional
Instructions
- Cook pasta al dente according to package directions, drain and drizzle with a little olive oil to prevent sticking.
- In a large pot or dutch oven over medium heat, melt butter and whisk in flour for a minute or two.
- Pour in the evaporated milk slowly while whisking as well.
- Season with salt and pepper and keep whisking until mixture thickens yet smooth and no lumps.
- Keep mixing until cheese melts.
- Add pasta and stir to combine.
- Remove from heat and serve sprinkled with paprika if desired.
Notes
- You can use any small pasta you like but elbow is the most common.
- Start with ¾ cup of milk then add more milk if you feel it is too thick for your liking.
- I recommend shredding your own cheese as pre shredded cheese might be harder to melt.
- Feel free to add any seasoning you like, my family just like the basic but you can add anything lie garlic powder, onion powder, smoked paprika, any spic mix...etc.
- Leftover gouda mac and cheese can be refrigerated in an airtight container for up to 4 days. Reheat in a pot or microwave but stir in a bit of milk first.
- Please check the nutrition disclaimer policy.