Directions
- 1Boil 1 pound of elbow macaroni in salty water until cooked.
- 2Melt half a stick of butter in a saucepan.
- 3Add a quarter cup of flour to the melted butter.
- 4Add fresh cracked black pepper, salt, and paprika to the mixture.
- 5Whisk the mixture until combined.
- 6Pour in 2 cups of milk and whisk until smooth.
- 7Add half of the cheddar, half of the Monterey Jack, and half of the Gouda cheese to the mixture and whisk until melted and smooth.
- 8Pour the cheese mixture into the cooked macaroni and stir to combine.
- 9Spray a casserole dish with cooking spray.
- 10Dump half of the macaroni and cheese into the casserole dish.
- 11Sprinkle a quarter of the remaining Gouda, Monterey Jack, and cheddar cheese on top of the macaroni layer to create a cheese layer.
- 12Add the rest of the macaroni and cheese on top of the cheese layer.
- 13Top with the remaining shredded Gouda, Monterey Jack, and cheddar cheese.
- 14Sprinkle with extra paprika for color.
- 15Bake in the oven at 350 degrees Fahrenheit for about 20 minutes, or until done.
Ingredients
- 1 pound elbow macaroni
- 1 pound cheddar cheese
- 8 ounces Gouda cheese
- 8 ounces Monterey Jack cheese
- 0.5 stick butter
- 0.25 cup flour
- black pepper
- salt
- paprika
- 2 cups milk
- cooking spray
Equipment
potwhiskcasserole dish
Tips
- Boil macaroni in salty water, saltier than the sea.
- Use freshly grated cheese as store-bought cheese has starch as an anti-clumping agent and won't come out the same.
- Use elbow macaroni with ribs to hold the cheese sauce better.
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