Serves 1
Directions
- 1Place 1 pound of elbow macaroni to boil in salty water.
- 2Melt half a stick of butter in a pan.
- 3Add a quarter cup of flour to the melted butter.
- 4Add fresh cracked black pepper, salt, and paprika to the butter and flour mixture.
- 5Whisk the mixture and add 2 cups of milk.
- 6Add half of the cheddar, Monterey Jack, and Gouda cheeses to the sauce.
- 7Whisk until the cheese is melted and the sauce is smooth.
- 8Pour the cheese mixture into the cooked macaroni.
- 9Stir to combine the macaroni and cheese sauce.
- 10Spray a casserole dish with cooking spray.
- 11Dump in half of the macaroni and cheese into the casserole dish.
- 12Take a quarter of the remaining Gouda, Monterey Jack, and cheddar cheeses and sprinkle them on top of the macaroni layer.
- 13Add the rest of the macaroni and cheese on top of the cheese layer.
- 14Top with the rest of all the shredded cheese (Gouda, Monterey Jack, and cheddar).
- 15Sprinkle with a little extra paprika on top for color.
- 16Pop the casserole dish into the oven at 350 degrees for about 20 minutes until done.
- 17Serve the mac and cheese directly from the casserole dish.
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
Equipment
potwhiskcasserole dishcooking sprayovenserving spoonfork
Tips
- Boil macaroni in salty water, 'salty like the sea.' When you think you have enough salt, use a little more.
- Use freshly grated cheese; 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, and the only way you should ever make mac and cheese.
- Sprinkle extra paprika on top for "cute popping."
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