Keep going until all the pasta, cheese and sauce has been used. To a heavily buttered casserole dish, cover the bottom with the sauce, layer in ⅓ of the pasta, sprinkle with the cheese mixture, then more sauce, dot with butter, repeat.Ħ. Season with the salt, nutmeg, dry mustard and blue cheese. Slowly add, 1 cup at a time, the milk to the roux, whisking continuously until smooth. In a separate saucepan melt ½ the butter over a medium heat, whisk in just enough flour to make a blond roux, stirring continuously for about 4-5 minutes. Boil salted water and par-cook pasta until slightly tender. Also, you can completely omit the roux and still have an excellent result. If you are making this for kids, omit or cut back on the blue cheese, as it may be too sharp.

Now, as with any great recipe, add cheese by the fistful and continue to gently whisk until the mixture is smooth and all of the cheese is melted.ġ pound uncooked elbow macaroni, penne rigate or maccheroni al torchioġ ½ cups shredded sheep milk gouda (Lamb Chopper or Ewephoria)ġ cup freshly grated Parmigiano Reggiano, DOPĢ ½ tablespoons of Saint Agur (or similar soft, blue cheese) Just as soon as the milk begins to boil, transfer it slowly to the saucepan with the butter and flour paste, whisking very quickly until completely smooth. Once the butter is melted, add flour and whisk to a paste.Ģ. At the same time, in a separate saucepan (of equal or greater size), melt the butter. In a medium saucepan, heat milk adding a pinch or more of salt and pepper. To make, youʼll need two saucepans (each capable of holding a quart of milk), a whisk, and the following:Ĩ-12 ounces freshly grated cheddar cheeseġ.

Now, on to the cheese sauce, which is simply béchamel (white sauce) with cheese. Elbow Macaroni is ideal for cheese sauce application but by all means, go wild. First, youʼll need to prepare your desired noodles.

Kraft mac and cheese noodles