Recipe by Chicagoland Chef du Jour
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.
- 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
Directions See How It's Made
- Preheat oven to 350°F.
- Bring a large pot of water to a boil. Spray a shallow 8x8 baking dish; set aside.
- Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente.
- Drain pasta, rinse with cold water, drain and return to pot.
- While pasta is cooking, melt butter in a large saucepan over medium. Whisk in seasonings; then whisk in flour to form a thick paste.
- Slowly 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.
- To baking dish, layering:.
- Add 1/2 of cooked macaroni. Add 1/2 of sauce, 1/2 of each cheese. Repeat and top with cheeses.
- Can be made several hours in advance, covered and refrigerated until time to bake.
- Bake covered for 15-20 minutes.
- Uncover and bake until topping is golden and sauce is bubbling, an additional 15-20 minutes.
- *If refrigerated, additional time may be needed until it is bubbly and slightly browned.
- Cool 5 minutes before serving.
- *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.
- April 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.