Description
Ultra-creamy mac and cheese made with gouda, sharp cheddar, and a rich, velvety sauce — the perfect comfort food for any season.
Ingredients
- 1 lb elbow macaroni
- ¼ cup unsalted butter (4 tbsp)
- ¼ cup all-purpose flour
- 1¼ cups heavy cream
- 1 cup whole milk
- 8 oz gouda cheese, freshly shredded
- 2 oz sharp cheddar cheese, freshly shredded
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp hot sauce (optional)
Instructions
- Boil pasta in salted water until al dente, drain, and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux.
- Slowly add cream and milk while whisking; cook until slightly thickened.
- Stir in shredded gouda and cheddar until smooth and melted.
- Season with salt, pepper, and hot sauce if using.
- Add cooked pasta and mix until fully coated in cheese sauce. Serve warm.
Notes
- For best results, shred cheese fresh from the block.
- Add breadcrumbs and bake at 375°F for a golden, crispy topping.
- Stir in bacon or jalapeños for a flavor twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes