Black Pepper Gouda and Gruyère Mac and Cheese Recipe
Black pepper Gouda and Gruyère mac and cheese layered with garlic pepper crispy onions and honey sriracha sauce for a bold, flavorful mac and cheese.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Entree, Side
Cuisine American
- 1 pound Lumache (shellbows) Or other medium sized pasta
For the Sauce
- 3 tbsp Butter
- 3 tbsp Flour
- 3 cups Whole milk
- 4 oz Black Pepper gouda Grated
- 4 oz Gruyère Grated
- 1/2 tbsp Better than bullion Chicken flavor
- 1 tsp Ground mustard
Toppings
- Crispy Onions Garlic Pepper flavor
- Hellmann’s Honey Sriracha Drizzle sauce
Prepare the Sauce
Pre heat your milk in the microwave for 45 seconds – just enough to take the chill out of it.
Melt butter in a sauce pan over medium heat and let it heat until it becomes foamy.
Mix in flour. Cook it for a minute while stirring constantly
Slowly add warmed milk to the butter mixture 1/4 cup at a time. Whisk it continually until combined. Stir in mustard powder and Better than Bullion
Once all of the milk is added, cook for a few minutes while whisking it. Do not let it boil. You will feel the sauce start to thicken. It’s ready for cheese when you rub a small amount between your fingers and it feels silky.
Remove from heat and stir in your cheese until it’s melted and mixed into the sauce.
Once the cheese is incorporated, use a cooked noodle to taste your sauce. If it doesn’t taste cheesy enough try adding a little more salt to bring out the flavor.
Combine the pasta and sauce.
Keyword black pepper gouda, gruyere, lumache, shellbows