1 box (12-16 ounces) elbow macaroni or pasta of your choice
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups milk
8 ounces smoked gouda, shredded
8 ounces white cheddar, shredded
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
- Cook pasta in a large pot of salted water according to the package directions; drain.
- Melt butter in a large saucepan over medium heat. Add flour and whisk until well combined. Slowly add milk and continue whisking until it starts to thicken.
- Reduce heat to low and add smoked gouda cheese, white cheddar cheese, salt, pepper and paprika. Stir until cheeses have completely melted and sauce is smooth.
- Add pasta to the sauce and toss until well combined. Serve with desired toppings.
Mac and cheese was never a childhood staple when I was growing up. We're Filipino so rice was the constant at meals. When I went to college, mac and cheese was a popular dorm food but I don't recall having it that often then either.