webcooks

liquiddiamonds:

Around a bazillion of you have asked for the smoked gouda mac and cheese recipe. I improvised this one, like I do most of the time when I cook savory things, but I’ll try to remember what I did so you can make it.

1. Cook a 16oz package of large elbow macaroni, just until al dente. Cook it too much and it’ll be soggy and gross after it bakes. Drain and set aside.
2. Melt about 3 tablespoons of butter in a saucepan. Add a couple tablespoons of flour until it looks like wet sand. Cook it until it bubbles, but doesn’t brown. You just made what’s called a blonde roux, don’t you feel fancy?
3. Add about 2 cups of milk (I used skim because I’m trying to get skinnier, but fat equals flavor, so you decide.) Whisk it over medium heat until it thickens. Add some salt, pepper, and a little nutmeg and you just made a basic bechamel sauce; now you’re super fancy!
4. Remove the sauce from the heat and get out about 4 and a half ounces of grated smoked gouda. Now this step is crucial: eat about half an ounce of the gouda, put it right in your mouth. This recipe will not turn out if you skip this step! Okay, now stir the rest of it into the sauce.
5. Put the macaroni in a casserole dish, pour the sauce over the pasta.
6. Sprinkle a giant pile of cheese (I used sharp cheddar) over the top of the whole thing, then sprinkle with paprika.
7. Bake at 400 until the cheese browns a little.
8. Eat the best thing you’ve ever made.