This macaroni and cheese casserole is made with Cheddar, Gouda and Parmesan cheese. It is decadent, creamy and perfect. Use it as a side for BBQ’s or as a vegetarian meal with a side salad.
Perhaps the most important thing when cooking pasta dishes is that you refrain from over cooking the pasta. You need to follow the package instructions and cook it al-dente — meaning your pasta has a slight give to it and is not soggy.
The sauce you will make is a Bechamel sauce. Once it is ready you will add all the cheese. Two very important things when making this sauce — cook the flour completely or you will have raw flour taste in your sauce that is not very appealing and whisk, whisk, whisk constantly.
You will initially have lumps, when you first add the milk. Don’t worry about it. Keep adding the milk very slowly and keep on whisking as vigorously as possible and your sauce will come together very nicely.
Keep in mind that your noodles and sauce are all cooked so once you mix it all and place it in the oven all you really want is to heat it through. Please don’t overcook and dry it.
Here is what you are going to need for this macaroni and cheese casserole:
12 oz. of cooked macaroni
3 TBS butter
3 TBS flour
3 cups milk
1/2 cup shredded Cheddar cheese
1/2 cup shredded Gouda cheese
1/2 cup shredded Parmesan cheese
1/2 tsp nutmeg
- Melt the butter in a large pan. Add the flour and whisk for 1 to 2 minutes to cook the flour. Whisk in the milk and cook, whisking constantly, until you have a smooth white sauce.
- Add the nutmeg. Mix well, getting rid of any lumps that may form.
- Add the cheeses and mix well until they are all melted.
- Add the macaroni and mix well. Cook for a few minutes until pasta is heated through. Serve and enjoy!