You can’t have Thanksgiving without mac & cheese. I’ve been told this mac & cheese is bougie, but I don’t care ‘cause, well...smoked cheese. In my humble
bougie opinion all mac & cheese should include a selection of cheese. One kind of cheese is not enough! In this recipe I used a mixture of smoked gouda, smoked cheddar, and sharp cheddar cheese.
What you’ll need
- 1 box elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 1/2 cups milk
- 8oz smoked gouda cheese, grated
- 8oz smoked cheddar cheese, grated
- 8oz extra sharp cheddar cheese
- 1/2 onion, diced
- 2 cloves garlic, minced
- Salt & Pepper
Preheat the oven to 350F.
Cook macaroni, in boiling salted water until tender. Strain and return to the pot.
In another pot, melt the butter over medium/low heat and add diced onion and minced garlic. Cook until onions become translucent. Stir frequently, you don’t want the onions to brown. Sprinkle in the flour and stir constantly for about 3-4 minutes. Add milk in a steady stream. Stir constantly, until thick and smooth.
Remove your pot from the heat and stir in the cheese. Save a handful of the cheddar to put on top at the end.
Pour everything into a baking dish and add a the cheddar cheese that you saved on top.
Bake until golden brown.
If you have questions about what you should cook for any occasion let me know! Leave a comment below or shoot me an email.
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