JIM HAGY / CHEF'S MARKET CAFE & TAKE AWAY
1 pound of elbow macaroni
3 teaspoon of salt
1/8 teaspoon of vegetable oil
6 cups of water
4 tablespoons and ½ teaspoon butter
6 tablespoons of all purpose flour
1 cup of heavy cream
4 cups of milk
1/2 teaspoon of ground white pepper
2 cups smoked gouda cheese grated
In a large saucepan on high heat bring water to a boil. Add 2 teaspoon of salt and oil,
followed by the macaroni. Stir occasionally cooking until tender, about 8 minutes. Drain
the macaroni in a colander, then set aside.
In a small, heavy sauce pan, melt 4 tablespoons of butter over medium heat. Add the
flour, one teaspoon salt and ground white pepper and cook stirring constantly. Slowly
add milk and cream, whisking continuously. When the sauce is thick enough to coat
the back of a spoon, remove from heat and add the grated gouda cheese. Stir until the
cheese melts. In a large mixing bowl mix together the macaroni and cheese sauce.
Grease casserole dish with remaining butter and pour into dish. Place into a preheated
oven (350F) for 20 minutes or until golden brown. Enjoy!