*Editor’s note: This information was published in the September 2021 issue of Heartfelt Magazine, CHM’s monthly magazine that provides CHM membership-related tips and tricks, medical advice from doctors, testimonies from CHM members, and more. Please refer to the CHM Guidelines and applicable web pages for the most up-to-date information regarding CHM membership, sharing eligibility, and ministry news.*
Who doesn’t like a delicious bowl of mac ‘n’ cheese? Whether you cook this recipe as a side dish or serve it all on its own, you and any kiddo will love this!
- 1 lb. short pasta (penne, elbow macaroni, etc.)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon paprika
- 8 oz. block sharp white cheddar cheese, grated and divided (2 cups)
- 8 oz. block smoked gouda cheese, grated and divided (2 cups)
- Cook the pasta according to package directions and 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, 1½ cups of white cheddar and 1½ cups smoked gouda, reserving ½ cup white cheddar and ½ cup smoked gouda.
- Pour the pasta into 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 paprika.
- Bake at 400 degrees for 20 minutes or until bubbly.
Do you have a favorite recipe? We’d like to share it! CHM members can submit their recipes to email@example.com for consideration in future magazines.