@cheffingwithamber
Very Gouda Mac & Cheese
INGREDIENTS 1 16-ounce box macaroni 8 ounces Gouda cheese 8 ounces sharp white cheddar 8 ounces sharp cheddar cheese 4 tablespoons salted butter 4 tablespoons all-purpose flour 2 cups half-and-half 2 cup whole milk 1 teaspoon Tony Chachere’s Creole Seasoning, plus more to taste ½ teaspoon black pepper, plus more to taste ½ teaspoon nutmeg, plus more to taste Panko bread crumbs, for garnish INSTRUCTIONS Preheat the oven to 375˚F (190˚C). Cook the macaroni according to package directions. Drain and set aside. Grate three-quarters of each block of cheese. Cut the remaining cheese into bite-sized cubes. In a large skillet over medium heat, melt the butter. Add flour and whisk frequently. Cook until the roux is light brown. Slowly add the half-and-half and milk, stirring frequently. Add the Creole seasoning, black pepper, and nutmeg. Taste and adjust seasoning according to your liking. Once the sauce has thickened, add your shredded cheeses (reserve a little shredded cheese for the top). Stir until the cheese is completely melted. Remove from the heat. Pour half of your cooked macaroni in a baking dish. Top with half of your cheese sauce, mixing well, and add half of the cheese cubes. Add the remaining macaroni and cheese sauce, mixing to combine. Top with remaining cheese cubes, shredded cheese, and panko bread crumbs. Bake for 25-30 minutes, until golden and bubbly. Enjoy!
