Ingredients
Method
- Cook the macaroni in a large pot of generously salted boiling water until al dente, following the package directions. Drain well and set aside.
- In a large saucepan, melt the butter over medium heat until it starts to foam. Add the flour and whisk constantly for 1 to 2 minutes, until the mixture turns a light golden color and smells nutty.
- Slowly pour in the milk while whisking continuously. Cook for 2 to 3 minutes, whisking often, until the sauce thickens enough that you can see the bottom of the pan when you drag the whisk across.
- Reduce the heat to low. Add the shredded smoked gouda, salt, onion powder, garlic powder, and mustard powder. Whisk vigorously for 15 to 30 seconds until the cheese is fully melted and the sauce is smooth and creamy. Remove from heat.
- Stir in the drained pasta until every piece is well coated. Serve immediately while hot and creamy.
Nutrition
Notes
For the smoothest sauce, always shred gouda from a block—pre-shredded cheese has anti-caking agents that can make it grainy.
If your sauce turns grainy, it likely got too hot; always add cheese over low heat and whisk quickly.
If using salted butter, reduce the added salt to ½ teaspoon.
For a gluten-free version, use gluten-free pasta and a 1:1 gluten-free all-purpose flour blend.
Reserve about ¼ cup of pasta cooking water before draining to thin the sauce if it becomes too thick.
This recipe works great with other pasta shapes like cavatappi, small shells, or orecchiette.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of milk to restore creaminess.
