Preheat oven to 350 degrees. Grease a 3-quart baking dish; set aside.
It's too Gouda be true! Upgrade your classic macaroni and cheese with our cheesy-good recipe.
Servings and Ingredients
|2 c. Hy-Vee elbow macaroni|
|3 tbsp. Hy-Vee unsalted butter|
|3 tbsp. Hy-Vee flour|
|1 tbsp. Hy-Vee dried mustard|
|3 c. Hy-Vee 1% milk|
|½ c. onion, diced|
|½ tsp. Hy-Vee paprika|
|1 (8-oz.) pkg. Hy-Vee shredded Gouda cheese|
|1 c. Hy-Vee shredded sharp Cheddar cheese|
|Hy-Vee kosher sea salt, to taste|
|Hy-Vee black pepper, to taste|
Things To Grab
- 3-quart baking dish
- Hy-Vee nonstick cooking spray
- 2 medium saucepans
Cook pasta according to package directions until al dente; drain and set aside.
Meanwhile, in a separate saucepan, melt butter over medium heat. Add flour and mustard and cook, stirring with a whisk, for 5 minutes. Stir in milk, onion and paprika. Simmer for 10 minutes.
Remove from heat, stir in cheeses and season with salt and pepper. Fold in cooked macaroni and pour into prepared baking dish.
Bake for 30 minutes. Let rest for 5 minutes before serving.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 60mg
- Sodium: 350mg
- Total Carbohydrates: 31g
- Protein: 17g
Hy-Vee shredded Gouda cheese package