PREPARE pasta according to package instructions when water boils. Drain well.
MAKE a roux by melting butter in a medium saucepan over medium heat while pasta cooks. Sprinkle flour over the melted butter and stir to dissolve flour into the butter. Cook flour in butter for 1 - 2 minutes. Whisk in milk and continue whisking until all of the flour is incorporated into the milk. Scrape along edges of the saucepan with a heat-proof spatula make sure no roux remains in the corners.
WHISK in Dijon mustard, garlic powder, ¼ teaspoon salt and pepper. Whisking constantly, increase heat to medium-high and bring to a simmer and cook until thickened, 2 to 3 minutes.
REMOVE the thickened sauce from the heat. Stir in shredded Gouda & cheddar cheese and whisk until completely melted into the sauce.
STIR the hot cooked pasta and sauce together in the pasta pot. Serve hot.
Tips
To view the original recipe, we recommend visiting Cabot's website at the following link:
https://cabotcreamery.com/blogs/recipes/gouda-mac-cheese
Ingredients
Salt for pasta water plus ¼ teaspoon, divided
16 ounces dry pasta, such as fusilli, rotini or macaroni, whole-wheat if desired
