Description
A rich and velvety mac and cheese made with creamy gouda, sharp cheddar, and a smooth, comforting sauce perfect for weeknights or family gatherings.
Ingredients
Pasta
- 1 pound elbow macaroni
Sauce
- 1/4 cup unsalted butter (4 tablespoons)
- 1/4 cup all-purpose flour
- 1 1/4 cups heavy cream
- 1 cup whole milk
- 8 ounces gouda cheese, freshly shredded
- 2 ounces sharp cheddar cheese, freshly shredded
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon hot sauce (optional)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, then drain and set aside.
Make the Roux:
In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1–2 minutes until smooth and lightly bubbling.
Add Cream and Milk:
Slowly pour in the heavy cream and whole milk, whisking constantly. Continue cooking until the mixture thickens slightly.
Add the Cheese:
Reduce the heat to low. Stir in the gouda and sharp cheddar until fully melted and creamy.
Season:
Add kosher salt, black pepper, and hot sauce (optional). Taste and adjust seasoning.
Combine:
Add cooked pasta to the sauce and stir to coat evenly.
Serve:
Enjoy warm for the smoothest, creamiest texture.
Notes
- Use freshly shredded cheese for the smoothest sauce.
- Add a splash of milk when reheating to restore creaminess.
- For a baked version, top with breadcrumbs and bake at 375°F for 15–20 minutes.
- Smoked gouda adds a deeper flavor if you prefer a smoky twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes