Sam’s Mac and Cheese With Gouda, Provolone and Mozzarella
This recipe serves 4 if served as a side dish. If you intend to serve it as a main dish, double the amount of ingredients.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 100 grams pasta
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk (you may need more)
- 1/4 cup shredded provolone
- 1/4 cup shredded gouda (our gouda had tomato and olives)
- 1/2 cup shredded mozzarella
- 1/4 teaspoon pepper
- chopped parsley to garnish
Cook the pasta in boiling water with a tablespoon of salt until just done (see how to cook al dente pasta like a pro). While the pasta cooks, make the cheese sauce. Melt the butter in a pan. Add the flour all at once, stirring briskly to remove lumps. Cook to make a blonde roux (see how to make a roux and how to use it).
With one hand stirring the roux, pour in the milk in a thin stream. Cook until thickened.
Stir the provolone, gouda and mozzarella into the white sauce. Cook, stirring, until melted. If the sauce appears to be too thick, pour in more milk, a quarter cup at a time. The sauce should be thick but still pourable.
Sprinkle the pepper into the sauce. Taste. Add salt, if needed.
Drain the pasta and dump into the sauce. Stir to coat each piece of pasta with sauce.
Ladle the mac and cheese into bowls. Sprinkle with parsley and, optionally, more shredded cheese.