Ingredients
1 pound Short Pasta
4 Tablespoons Butter
4 Tablespoons Flour
4 cups Milk
1/2 teaspoons Salt
1/2 teaspoons Black Pepper
2 cups Grated Smoked Gouda Cheese
1/2 teaspoons Paprika
Method
Sources
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Recipe1M+
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Recipe1M+
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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Firm brittle gel — works with calcium and milk proteins
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
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cook the pasta according to package directions, set aside. melt butter in a large saucepan over medium-low heat; whisk in flour until smooth. continue whisking and cook for 2 minutes. gradually whisk in milk. whisking constantly, cook for 5 minutes or until thickened. reduce heat to low and stir in salt, black pepper and most of the cheese, reserving about a cup of cheese. pour the pasta in a lightly greased 8 x 11 x 2 baking dish. spoon the cheese sauce over the pasta, stirring lightly to even out the sauce in the pan. sprinkle the top with the remaining cup of cheese and the paprika. bake at 400 degrees for 20 minutes or until bubbly. remove from the oven, and prepare yourself for out-of-this world macaroni and cheese.