Cheddar Gouda Bake (Print Version)

Tender pasta meets heaps of gooey gouda, cheddar, and more. Finished under heat for a crisp golden top.

# Ingredients:

→ Pasta

01 - A pound of elbow macaroni

→ Cheeses

02 - A cup of shredded mozzarella
03 - Two cups of shredded cheddar
04 - A cup of grated parmesan
05 - A cup of softened cream cheese
06 - A cup of gouda, shredded up

→ Sauce Base

07 - A quarter cup of butter
08 - Half a cup of whole milk
09 - Salt and a few grinds of pepper
10 - A teaspoon of garlic powder

# Instructions:

01 - Pull it out of the oven and let it sit for a bit to cool down slightly. Then grab a spoon and enjoy while it’s still warm.
02 - Pop it in the oven without a cover and leave it for about 25–30 minutes. Look for a bubbly, golden finish.
03 - Pour the cheesy macaroni into a greased-up baking dish and smooth it out across the top.
04 - Gradually add in mozzarella, cheddar, gouda, and parmesan. Stir it up as you go so you end up with a silky, melted mix.
05 - Take the cooked noodles and mix them right into the sauce so they’re covered all over.
06 - Work in some garlic powder, a good pinch of salt, and a little pepper. Stir it all together.
07 - Over medium heat, melt the butter in a big pot. Add cream cheese along with the milk. Whisk until silky smooth without lumps.
08 - Boil salted water in a big pot, throw in your macaroni, and cook until just tender. Then drain them well.
09 - Heat up the oven to 350°F and let it preheat fully.

# Notes:

01 - Want it crispy on top? Add extra cheese or throw on some breadcrumbs before baking.

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