Upgraded Mac & Cheese
This upgraded Mac & Cheese takes the classic comfort dish to new heights by incorporating rich, smoky gouda alongside sharp cheddar, creating a sophisticated flavor profile in just 30 minutes.
For 4 servings
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, usually 7-9 minutes. Drain well and set aside.
While the pasta cooks, melt the butter in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Once melted, sprinkle in the flour and whisk continuously for 1-2 minutes to create a smooth roux. It should be light golden in color.
Gradually whisk in the cold whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and begins to thicken, about 5-7 minutes. Bring it to a gentle simmer, but do not boil.
Reduce the heat to low. Stir in the dry mustard powder, ground nutmeg (if using), salt, and black pepper. Continue to cook for another 1-2 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon.
Remove the saucepan from the heat. Add the grated sharp cheddar and smoked gouda cheeses, stirring constantly until the cheeses are completely melted and the sauce is smooth and creamy. Taste and adjust seasoning if necessary.
Add the drained cooked macaroni to the cheese sauce. Stir gently until all the pasta is evenly coated with the rich, cheesy sauce.
Serve immediately in warm bowls. This dish is best enjoyed fresh.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always grate your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can make your sauce gritty and prevent smooth melting.
- 2Cook your pasta to just al dente, as it will continue to cook slightly when mixed with the hot sauce. This prevents mushy macaroni.
- 3Use whole milk for the creamiest sauce. Lower-fat milks can result in a thinner, less rich sauce.
- 4If the sauce becomes too thick, you can thin it out with a splash of warm milk or even a bit of the pasta cooking water until it reaches your desired consistency.
Adapt it for your goals.
Baked Mac & Cheese
After combining pasta and sauce, transfer to a baking dish, top with breadcrumbs (mixed with a little melted butter), and bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
Add ProteinAdd Protein
Stir in 1 cup of cooked, crumbled bacon, shredded rotisserie chicken, or sautéed ham cubes along with the pasta for a heartier meal.
Veggie BoostVeggie Boost
Fold in 1 cup of steamed broccoli florets, peas, or sautéed mushrooms with the pasta for added nutrients and texture.
Why this is on our healthy list.
Rich in Calcium
Cheese and milk are excellent sources of calcium, essential for strong bones and teeth, and important for nerve and muscle function.
Good Source of Protein
The dairy in this dish provides a significant amount of protein, which is vital for building and repairing tissues, and for satiety.
Energy-Boosting Carbohydrates
Macaroni provides complex carbohydrates, offering a sustained energy release to fuel your body and mind throughout the day.
Frequently asked questions
To prevent a grainy sauce, ensure your milk is at room temperature or slightly warm before adding it to the roux. Also, remove the sauce from direct heat before stirring in the cheese, and add the cheese gradually, stirring until fully melted before adding more.
