Smoked Gouda Mac and Cheese

Ingredients

• 1 pound (450g) uncooked macaroni
• 1/3 cup (40g) flour
• 1 12-ounce can evaporated milk
• 2 1/2 cups (590ml) milk
• 1 tablespoon (6g) onion powder
• 1 tablespoon (5g) garlic powder
• 2 teaspoons (4g) Creole seasoning
• 1/2-1 cup (60-120g) mozzarella cheese, (grated)
• 1 1/2-2 cups (180-240g) smoked Gouda cheese, (grated)
• salt and pepper to taste

Instructions

1. 1

   Cook the macaroni according to package instructions until al dente. Drain and set aside.

2. 2

   Heat a large skillet over medium heat, add butter, and whisk in flour as soon as the butter melts, then continue whisking for about a minute until it's a light tan color.

3. 3

   Slowly add evaporated milk, a little at a time, followed by milk, constantly stirring because you don't want any lumps. Simmer for 3-5 minutes until the mixture slightly thickens. Turn off the heat.

4. 4

   Stir in the cheese (a little at a time), onion, garlic powder, salt, pepper, and Creole seasoning (if using any). Continue stirring until everything's melted, evenly combined, and smooth.

5. 5

   Add the pasta and stir until thoroughly combined, ensuring the sauce covers every macaroni for an even taste and texture. Adjust seasonings to taste.

6. 6

   Transfer the pasta mixture into a lightly greased 4-quart baking dish and top with the remaining cheese.

7. 7

   Bake at 375℉ (190℃) for about 12 minutes or until bubbly. Please don't overcook because it dries out the mac and cheese.

8. 8

   Optional: For an extra touch, lightly broil the top for 1-2 minutes for a slightly brown top.