This smoked Gouda mac and cheese is marvelously smooth with a bit of a bite. My family loves it. I got the idea from a recipe made on a popular cooking show and adapted it to my own tastes. Serve with a sweeter main dish for a delicious contrast.
Ingredients
- shell pasta: 1 pack (12 ounce pack)
- ½ tablespoons butter: 2 piece
- all-purpose flour: 2 Tbsp
- ½ cups milk: 2 piece
- salt: 0.5 tsp
- ground white pepper: 0.25 tsp
- ounces smoked Gouda cheese: 4 piece (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a casserole dish.
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Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
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While the pasta is cooking, melt butter in a small saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, 2 to 4 minutes. Gradually whisk in milk, salt, and pepper, then bring to a simmer over medium heat. Cook, whisking constantly, until sauce is smooth and thick enough to coat the back of a spoon, 5 to 10 minutes.
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Drain pasta and transfer to a large bowl. Pour cheese sauce over top and mix until thoroughly combined. Transfer to the prepared casserole dish.
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Bake in the preheated oven until heated through, about 15 minutes.
