Description
A rich, velvety American classic made with perfectly cooked pasta, a tangy-sharp cheddar and smooth Gouda sauce, and a golden crispy top. This no-fail recipe balances deep flavor with a silky texture.
Ingredients
Elbow Macaroni 12 oz
Unsalted Butter 3 tbsp
All-Purpose Flour 3 tbsp
Whole Milk 2 cups
Sharp Cheddar Cheese 2 cups shredded
Sea Salt 1 tsp
Ground Black Pepper (to taste)
Dijon Mustard 1 tsp
Instructions
Add 8 cups water to a large pot. Bring to a rolling boil over high heat
Stir in 1 tbsp salt and 12 oz elbow macaroni
Cook stirring occasionally for exactly 7 minutes
Drain completely in a colander – do not rinse
Melt 3 tbsp unsalted butter in a 4-quart saucepan
Whisk in 3 tbsp all-purpose flour and cook for 1 minute
Gradually add 2 cups hot milk while continuously whisking
Bring to medium heat until bubbles form on edges
Add 2 cups shredded cheddar cheese in batches while stirring constantly
Stir in 1 tsp salt, generous black pepper, and 1 tsp Dijon mustard
Butter a 9×13 inch baking dish
Add cooked macaroni and pour in the cheese sauce
Mix thoroughly until evenly coated
Spread into pan and smooth surface
Sprinkle a thin layer of flour on the bottom of the pan (prevents sticking)
Place pan on a baking sheet and bake at 350°F (175°C) for 2 hours until golden and crispy on top
Notes
Substitute 3 tbsp cornstarch for flour if gluten-free
Use unsweetened almond milk for a dairy-free option
For extra crispiness, broil for 2-3 minutes at end of baking
Let rest 10 minutes before serving for cleaner slices
- Prep Time: 10
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg