Ingredients

The following ingredients have 11 Servings
  • 7 tablespoons unsalted butter
  • 2 tablespoons dry mustard
  • 6 tablespoons all-purpose flour
  • 3 cups whole milk
  • 3 cups shredded havarti cheese (, (approx. 10 ounces total))
  • 3 cups shredded gouda cheese (, (approx. 10 ounces total))
  • 1 pound elbow macaroni or any short pasta noodle
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon white ground pepper
  • 2 tablespoons breadcrumbs
  • 2 tablespoons chopped parsley (, optional)

Instruction

  • Preheat the oven to 350°F.
  • In a deep bottom saucepan, melt the butter over medium heat. Add mustard and flour. Whisk briskly for about 2 minutes to cook the flour. Pour in milk, whisking continuously to prevent any lumps. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 2 to 3 minutes. Stir in cheese until smooth and add salt and pepper to taste.
  • Boil the pasta until just al dente. Drain the water and pour the pasta into the pot with the cheese sauce. Transfer the mixture to a 9 X 13 casserole dish. Sprinkle evenly with breadcrumbs. Cover with foil.
  • Place mac and cheese in the oven and bake for 15 minutes. Remove the foil and return the mac and cheese to the oven to continue baking for 10-15 minutes, or until the top is bubbling and golden brown. Top with chopped parsley if desired.