Ok, so making homemde macaroni and cheese isn’t as easy as making the blue stuff in the box.
However, the homemade version is so much better.
Don’t get me wrong, the blue box stuff has it’s place.
But when you have the time, and want to pamper yourself make the homemade stuff.
My macaroni and cheese is classic comfort food at its best.
It has a creamy smokie sauce, elbow shaped pasta and a bread crumb crunchy topping.
What more could you ask for?
I make my cheese sauce with smoked gouda.
I used the elbow shaped pasta this time.
I have been known to use penne and sometimes rigatoni.
It has a bread crumb crunchy top you are going to love!
When served with a garden salad this macaroni and cheese makes a great Lenten meal, or a vegetarian meal anytime.
Many times when I make dinner for a friend in need, I make this.
After I drop the meal off and I am long gone, I usually get the phone call asking for the recipe.
Now I can direct them here to get the recipe.
I also have this neat little print option at the bottom of the page.
So if you have some time and need some pampering, make this macaroni and cheese.
You will be glad you did.
Smoked Gouda Mac and Cheese
Ingredients:
1 lb uncooked macaroni noodles
½ stick (1/4 cup) butter
½ cup flour
1 cup milk
¾ cup half-and-half
6 ounces processed cheese (Velveeta)
6 ounces smoked Gouda cheese
1 small can green chiles, drained
½ cup Italian bread crumbs (plain)
Directions:
Cook the macaroni according to the package directions. Drain the pasta; set aside.
Melt the butter in a heavy pan, stirring constantly. Add the flour and stir until it is smooth. Add the milk and half-and-half and stir over medium heat with a wire whisk until it is smooth and thick.
Add the Velveeta and Gouda cheeses. Add more milk if necessary for a smooth sauce.
Spray an 8x11 inch pan with vegetable spray. Add the pasta, sauce and chiles and stir well. Top with cheddar cheese and bread crumbs.
Bake in a 350 F oven for 45 minutes or until top is browned.
