Directions
- 1Boil 1 pound of elbow macaroni in salty water until cooked al dente; drain.
- 2Melt half a stick of butter in a saucepan over medium heat.
- 3Add 1/4 cup of flour to the melted butter and whisk to combine.
- 4Season with fresh cracked black pepper, salt, and paprika.
- 5Whisk in 2 cups of milk until combined and slightly thickened.
- 6Add half of the shredded cheddar, Monterey Jack, and gouda cheeses to the milk mixture and whisk until melted and smooth.
- 7Pour the cheese mixture into the cooked macaroni and stir to coat.
- 8Spray a casserole dish with cooking spray.
- 9Dump half of the macaroni and cheese into the prepared casserole dish.
- 10Sprinkle a quarter of the remaining gouda, Monterey Jack, and cheddar cheese over the macaroni layer.
- 11Add the rest of the macaroni and cheese to the casserole dish.
- 12Top with the remaining shredded gouda, Monterey Jack, and cheddar cheese.
- 13Sprinkle with a little extra paprika on top for color.
- 14Bake in the oven at 350 degrees Fahrenheit for about 20 minutes until done.
Ingredients
- 1 pound Elbow macaroni
- 1 pound Cheddar cheese
- 8 ounces Gouda
- 8 ounces Monterey Jack
- 0.5 stick Butter
- 0.25 cup Flour
- Fresh cracked black pepper
- Salt
- Paprika
- 2 cups Milk
Equipment
PotWhiskCasserole dishCooking sprayOven
Tips
- Use salty water for boiling macaroni.
- Use freshly grated cheese as store-bought cheese has starch added as an anti-clumping agent and won't come out the same.
- Creating a cheese layer in the middle of your mac and cheese is like lasagna mac and cheese.
- Add extra paprika on top for color.
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