- 2 cups dry pasta
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 5 slices of Gouda cheese, 1/8″ thick and chopped into small pieces
- 4 oz. cream cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
-
In a large saucepan, bring 5 cups of water to a boil. Cook the pasta to al dente and set aside.
-
In the same stockpot (after pasta is removed), melt butter on medium heat. When melted, add flour and whisk together. This is a roux!
-
Cook the roux on medium heat for 1 minute, stirring constantly.
-
Add milk to the roux and continue to stir. Let cook for 5 minutes. The sauce will slowly begin to thicken during this time.
-
Remove sauce from heat and add cheeses, salt and pepper. Stir to combine.
-
When cheese is melted, fold pasta into the sauce.
-
Depending on the type of pasta you decide to use, you may need more or less milk. Also depends on how thick and creamy you prefer your mac & cheese.
Gouda cheese can be substituted for just about any other cheese. Go ahead and get creative! I will usually purchase cheese sliced from the deli and chop this into small pieces at home before adding to the sauce.