My Favorite Mac and Cheese

3/4 cup butter
3/4 cup flour
4 1/2 cups whole milk
kosher salt
3 cups grated cheddar cheese
1 cup grated smoked gouda
1 pound macaroni, cooked per instructions and drained

*I prefer to grate my own cheese, pre-shredded cheese usually has a dusting of something to keep it from sticking together.  4 oz equals about 1 cup shredded, but I'm usually heavy handed on the amount of cheese I use....because it is GOOD!!  I use a combination of sharp and mild cheddar.  I like using the smoked gouda because it gives it an added deep flavor.

In a heavy pot, melt the butter, once melted sprinkle in the flour and whisk together.  Cook the roux for 5 minutes, the mixture will be light brown.  You want to cook it long enough so it doesn't have a floury taste.


Add the milk, one cup at a time, whisking thoroughly.  It will be very thick, like a paste at first. Continue to whisk over med-high heat until the sauce is smooth and thick.  Dip a metal spoon in the sauce and run your finger through it, if the sauce doesn't cover the spot, it is ready.


Add salt to taste, don't skimp on the salt!
Add in grated cheese and stir until melted and fully combined. Taste and add more salt and pepper to taste.


Add the cooked macaroni and stir.  You can eat it NOW or pour into a casserole, top with bread crumbs and/or more shredded cheese and pats of butter then bake at 400 degrees for 10 minutes.