Recipe: Gouda and Cheddar Mac & Cheese

It’s getting to be that time of year where comfort food is a necessity. Mac and cheese is at the top of the list in our house. I find a lot of mac and cheese to be super bland so when I make it I have one non-negotiable: quality cheese. It doesn’t matter so much where it comes from or how much it costs, just that it’s robust and flavorful. A good cheese will stand up to the roux, compliment the pasta, and not shy into the background leaving you with an over-floured, gooey paste for “sauce.” So please, for the love of all cheese, try this bold gouda and cheddar recipe.

Kim’s Gouda and Cheddar Mac & Cheese
2 lbs. of your favorite pasta, I just discovered Casarecce so I used that
1 big yellow onion
3 shallots
3 cups milk
1.5 lb. cheese (I used 3/4 mild cheddar and 1/4 gouda)
2 tbsp. butter
2 tbsp. EVOO
4 tbsp. flour
3 tbsp. ground black pepper
2 tbsp. garlic powder
1 tbsp. chili powder
1 tsp. red pepper flake
2 tsp. kosher salt
2 pieces bacon, for garnish (optional)

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Finely chop the onion and shallots. Saute over medium heat with the butter and EVOO. The goal is for the veggies the become translucent, not caramelized.

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Once the veggies are translucent sprinkle the flour over the top and stir in thoroughly. Cook over medium heat for 2-3 minutes. Watch carefully, don’t let this burn!

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Next pour in the milk and stir to combine. Dissolving the flour into the milk is the end goal here. Keep the roux over medium heat and bring to a slight boil until it slowly thickens. This process takes 7-10 minutes. Stir only occasionally, letting the flour and milk do their job.

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As the roux thickens add in the spices: garlic powder, chili powder, pepper, red pepper flake, and salt.

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At this point go ahead and cook your pasta.

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When your roux is thick and creamy, start adding in your cheese(s).

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Stir often as all the cheese melts. The mixture will thicken even more.

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Toss your cooked pasta into your cheese sauce and stir thoroughly. You want an even distribution of cheese on each piece of pasta.

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Your mac is ready to eat right now. However, I like to bake mine for a little bit to allow additional time for the pasta to soak up the sauce. Transfer your mac and cheese into a glass baking dish and bake for 20-30 minutes on 350 degrees.

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This is totally optional but we topped our mac & cheese with some crispy black forest bacon. Just saying.

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Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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