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.