Print Options:

Gouda & Gruyere Macaroni & Cheese

 1 stick Butter
 ¼ cup Flour ( I didn’t measure)
 1 Box (32oz?) Chicken Broth
 1 pt of cream (you can use regular milk, again I didn’t measure, so add a little at a time until you get the consistency you like)
 ½ tsp Ground Nutmeg
  Salt, to taste
  Pepper, to taste
 16 oz Penne, (or another pasta you prefer)
 12 oz Gruyere, shredded ( I used Cave Aged), reserve ¼ cup for topping
 12 oz Gouda, shredded ( I used Murray’s Boerenkass) , reserve ¼ cup for topping
 1 cup pasta water, as needed.
1

While your preparing the pasta, melt the butter, and add the pepper and nutmeg. Whisk in the flour, cooking it until it is no longer pasty tasting. Add in ½-3/4 of the chicken broth, and whisk until the broth is smooth and thick. Add in the cream to increase the creaminess of the sauce. If the sauce is too think, add more broth. Slowly add in the cheese, stirring constantly to ensure it is melted thoroughly. Drain pasta, reserving some of the water, in case you need to thin out the cheese sauce. Mix together with pasta, and sprinkle with shredded cheese. At this point, you could bake the mac and cheese, but I didn’t, to preserve the moisture.