Mac and Cheese – The Right Way

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.

 

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