This is the ultimate comfort dish, and perfect to cozy up to on a chilly fall day. Sharp cheddar cheese and Gouda are mixed together to create a smoky and flavorful sauce. I like to serve this during the week because it can feed the entire family and can be put together in under an hour.
Growing up, my little brother Ben, was the pickiest eater. He would only eat chicken, Pop Tarts, and macaroni and cheese. This is his favorite recipe… so if Ben likes it, I’m sure you will too!
4 cups dried elbow macaroni
5 tablespoons butter
¼ cups all-purpose flour
2 ½ cups fat-free half and half
1 ½ teaspoons dry mustard,
½ pound smoked Gouda cheese
1 pound sharp cheddar cheese
½ teaspoons salt
½ teaspoons ground black pepper
Paprika (to sprinkle on top before baking)
- Preheat oven to 350 degrees
- Cook macaroni about three minutes, it should be very firm. Drain and rinse with water.
- Grate all of the cheese and set aside.
- In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly.
- Pour in half and half with mustard, whisk until smooth. Cook until very thick. Reduce heat to low.
- Add in cheese and stir until melted, then add salt, and pepper.
- Add the cooked and drained macaroni to the sauce
- Pour mix into a greased baking dish, top with extra cheese, and sprinkle with paprika. Bake for 15 minutes or until golden and bubbly.