Smoked Gouda Mac and Cheese

Ingredients

Elbow macaroni

8 ounces

Unsalted butter

4 tablespoons

All-purpose flour

1/4 cup

Milk

3 cups, preferably whole milk

Sharp cheddar cheese

2 cups, shredded

Smoked gouda cheese

1 1/2 cups, shredded

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Bread crumbs

1 cup, for topping

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish.
2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until it's smooth and bubbly.
4. Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a gentle boil, stirring frequently, and continue to cook for about 2 minutes or until the sauce thickens.
5. Reduce the heat to low and stir in the shredded sharp cheddar and smoked gouda cheese until completely melted and the sauce is smooth. Season with salt and pepper to taste.
6. Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated with the creamy mixture.
7. Transfer the macaroni and cheese to the prepared baking dish, spreading it evenly. Sprinkle the bread crumbs generously over the top.
8. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and golden brown.
9. Allow to cool for a few minutes before serving.