12
Submitted 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."
photo by gailanng 
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4-6
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ingredients
- 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
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directions
- 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.
Questions & Replies
-
Do you use Kraft boxes of mac and cheese for the recipe or just the plan elbow pasta?
xshart91790
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Reviews
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I modified a little - skipped the American cheese and used a blend of gouda, welsh cheddar, sharp white cheddar and regular cheddar. Added a sprinkling of bacon bits too. I didn't layer - I added the cheese into the white sauce until melted, then stirred noodles and bacon into that, poured in casserole dish and sprinkled some crushed cheesy chips on top. Absolutely AMAZING.
Rebekah H.
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I didn't layer as instructed, just mixed the cooked pasta and sauce together then baked. This is my new favorite mac & cheese recipe. Thank you for posting!
Loralieva
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I am going to quote McDonald's here: I'm Lovin it!!!
gailanng
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I add chopped tomatoes and cube up stale bread with butter for the topping. Yummy
jerivieira_11551429
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This is excellent mac & cheese. We love Gouda cheese and it gives the dish a nice creamy flavor. Will make this often. Thanks for posting this. Made for Zaar Cookbooks Tag.
LARavenscroft
see 7 more reviews
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Tweaks
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I vary cheese somewhat depending what I have on hand. I add onion powered and smoked paprika for more flavor and color. I also love dousing mine in hot sauce.
Lee.Beaudette
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
- 59 Followers
- 301 Recipes
- 21 Tweaks
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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