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Yield
6 servings
Type
Vegetarian
Time
20 minutes
Instructions
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.
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Slowly whisk in the milk until fully added. Sprinkle in the salt, pepper, and old bay seasoning. Whisking slowly helps prevent lumps from forming.
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Stir in the gouda cheese and sharp cheddar cheese. For the best result, I recommend grating the cheeses yourself instead of buying pre-grated.
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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.
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