12 ounces dry elbow macaroni 1/4 cup unsalted butter 1/4 cup all-purpose flour 2 and 1/2 cups whole milk 1/4 teaspoon table salt 1/4 teaspoon black pepper 1/4 teaspoon Old bay seasoning 8 ounces sharp shredded cheddar 4 ounces gouda cheese
Once melted, sprinkle in the all purpose flour to form a roux. Cook this for 1-2 minutes, until browned.
Slowly whisk in the milk until fully added. Sprinkle in the salt, pepper, and old bay seasoning. Whisking slowly helps prevent lumps from forming.
Stir in the gouda cheese and sharp cheddar cheese. For the best result, I recommend grating the cheeses yourself instead of buying pre-grated.
Once the sauce is bubbling, reduce heat down to low. Let simmer over low heat until thickened. The sauce is ready when it’s thick enough to coat the back of a spoon without sliding off.