Stovetop Gouda Mac and Cheese
Ingredients
The pasta
-
12
ounces
dry elbow macaroni
The sauce
-
¼
cup
unsalted butter
-
¼
cup
all-purpose flour
-
2½
cups
whole milk
-
¼
teaspoon
table salt
-
¼
teaspoon
black pepper
-
¼
teaspoon
Old Bay seasoning
-
8
ounces
shredded sharp cheddar cheese
-
4
ounces
gouda, shredded
-
to taste
paprika for topping
Instructions
- Cook the elbow macaroni to al dente in salted water and drain.
- In a large skillet, melt the butter over medium-high heat and mix in the flour to form a paste, cooking for 2 minutes.
- Whisk in the milk slowly, stirring constantly, and add salt, pepper, and Old Bay seasoning.
- Stir in the shredded cheddar and gouda until melted.
- Bring the sauce to a simmer, then reduce heat and let it thicken until it coats the back of a spoon.
- Add the cooked macaroni to the sauce and stir to combine. Serve with paprika and additional black pepper on top.
Nutrition Facts (estimated)
Servings
6 servings
Calories
579
Total fat
30g
Total carbohydrates
52g
Total protein
25g
Sodium
535mg
Cholesterol
92mg
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