1/2 Photos of Baked Mac & Cheese W/ Gouda
Chicagoland Chef du Jour's Note:
This is one of those family recipes that has evolved over the span of my lifetime. I first learned to cook this when I was a preteen. It continued to tweak it during my married life. I had some leftover Gouda in the fridge and decided to add it. Since then, it has become my picky kids favorite. In our house this is the main meal. Serve with a green salad, steamed broccoli and garlic toast or crusty sour dough bread. EDIT TO ADD 4/2012: if doubling this recipe, use only 5 tablespoons of flour and 6 cups of milk. If you do not, you run the risk of a not so creamy and somewhat dry end result. I have also added a bit more milk because the under cooked macaroni will absorb some of the milk. Feel free to add more American cheese. The amounts can be increased to your liking.
My Private Note
Units: US | Metric
- 3 tablespoons butter
- 1 teaspoon chicken bouillon or 1 teaspoon salt and pepper
- 8 ounces elbow macaroni
- 3 tablespoons all-purpose flour
- 1/2 teaspoon mustard powder
- 3 cups milk, any
- 4 ounces sharp cheddar cheese, coarsely grated, about 1 cup
- 4 ounces American cheese, sliced, about 6-8 slices
- 2 ounces gouda cheese, coarsely grated, about 1/2 cup
- nonstick cooking spray
- 1Preheat oven to 350°F.
- 2Bring a large pot of water to a boil. Spray a shallow 8x8 baking dish; set aside.
- 3Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente.
- 4Drain pasta, rinse with cold water, drain and return to pot.
- 5While pasta is cooking, melt butter in a large saucepan over medium. Whisk in seasonings; then whisk in flour to form a thick paste.
- 6Slowly whisk in milk. Bring to a low boil; reduce heat to low, and simmer until sauce is thickened, 2 to 3 minutes. Remove from heat.
- 7To baking dish, layering:.
- 8Add 1/2 of cooked macaroni. Add 1/2 of sauce, 1/2 of each cheese. Repeat and top with cheeses.
- 9Can be made several hours in advance, covered and refrigerated until time to bake.
- 10Bake covered for 15-20 minutes.
- 11Uncover and bake until topping is golden and sauce is bubbling, an additional 15-20 minutes.
- 12*If refrigerated, additional time may be needed until it is bubbly and slightly browned.
- 13Cool 5 minutes before serving.
- 14*Notes: I use a packet of G. Washington Golden seasoning instead of salt & pepper. If you can find it, it is a great universal seasoning for sauces.
- 15April 2012, EDIT TO ADD: if doubling this recipe, use only 5 tablespoons of flour and 6 cups of milk. If you do not, you run the risk of a not so creamy and somewhat dry end result. At times I have added a bit more milk than recommended because the under cooked macaroni will absorb some of the milk. IMO a little creamier is better than too dry.
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Nutritional Facts for Baked Mac & Cheese W/ Gouda
Serving Size: 1 (221 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 699.1
- Calories from Fat 330
- Total Fat 36.7 g
- Saturated Fat 22.7 g
- Cholesterol 112.8 mg
- Sodium 743.6 mg
- Total Carbohydrate 61.0 g
- Dietary Fiber 2.1 g
- Sugars 2.1 g
- Protein 30.8 g