Emphasis on the cheese.
1 box of gluten free elbow macaroni (Barilla only) or regular elbow macaroni
Boil and cool in the fridge the day before or early morning of its use.
6 tablespoons salted butter – melt in a pan
Whisk in 6 tablespoons of flour or GF flour
Add in about 3 cups of whole milk and whisk till thick.
Add in 4 cups of sharp cheddar cheese, 1-2 cups of smoked Gouda and 1/2 large block of Velveeta.
Stir until smooth.
Add in the macaroni and serve.
I don’t bake mine – I never have but that’s your call
You can always bake it and add buttered toasted breadcrumbs or sliced tomatoes on the top.