This side dish of macaroni and cheese is made especially delicious because we use not one, but two cheeses in the recipe! The combination of cheddar bite and creamy, rich gouda flavor makes for some of the cheesiest, most delicious macaroni and cheese you’ll ever have. This recipe comes to us from Wisconsin licensed cheesemaker Ron Henningfeld, owner and cheesemaker at Lake Geneva’s own Hill Valley Dairy. If you’ve never had his cheese, you’re missing out, so be sure to stop by Lake Geneva Country Meats, or one of his farmer’s markets to pick up a block for your next batch of macaroni and cheese, or for your next snack!
- 7 oz Elbow Macaroni (cooked and drained)
- 1/4 cup Butter (cubed)
- 1/4 cup All Purpose Flour
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 cup Milk (we recommend whole milk for a richer sauce)
- 4 oz Hill Valley Dairy Gouda (shredded)
- 4 oz Hill Valley Dairy Medium Cheddar (shredded)
- Parsley (chopped)
Melt the butter in a large saucepan over medium heat. Once the butter is melted, add the flour and stir until the mixture is smooth, then stir in the salt and pepper.
Slowly whisk in the milk to the mixture, stirring constantly. Once boiling, reduce heat to simmer, and cook for 1-2 minutes longer, until the sauce is thickened.
Stir in the shredded cheese, and continue cooking and stirring until the cheese is melted. Add the cheese sauce to the cooked macaroni noodles, and stir to coat.
Serve warm as a side dish garnished with freshly chopped parsley. Enjoy!