1 pound elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
4 cups Smoked Gouda Cheese, grated
2 cups cheddar cheese, grated
1 cup Panko bread crumbs
Preheat the oven to 375 degrees F.
Cook noodles as directed on package and drain well.
Meanwhile, melt 6 tablespoons of butter in a large pan, over medium heat. Sprinkle the flour in. This makes a sticky, gooey mess. Slowly add in the milk, but don’t boil it. Cook over medium heat for 2 minutes, stirring with a whisk. Add the Gouda, Cheddar, and salt and pepper to taste. (I always grate my own cheese. The pre grated cheese doesn’t seem to melt well for me. It kind of reminds me of plastic.) Add the cooked macaroni and stir well. Pour into a large baking dish.
Melt the remaining 2 tablespoons of butter. Combine them with 1 cup Panko bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
We served our mac and cheese with homemade chicken strips and a fresh green salad.
My favorite variation of this mac and cheese is the addition of crab. My kids and hubby think it’s too rich. I think that’s crazy talk.