This is a twist on macaroni and cheese that will change the way you make mac forever. The smoked gouda takes it somewhere completely different. Rich. Creamy. Deep flavor. Once you taste this version, it’s hard to go back. RECIPE Pasta • 32oz cavatappi pasta • 6 to 8 cups water • Salt for boiling Cheese • 1.5 lb cheddar • 1 lb smoked gouda • 0.25 lb colby jack (Shred it yourself. It melts better.) Roux + Sauce • Half stick butter • 1 tbsp paprika • 1 tbsp garlic powder • 1 tbsp ground mustard • 0.5 tsp cayenne • Black pepper to taste • Salt to taste • 0.25 cup flour • 1 can evaporated milk • 3 cups regular milk Steps 1. Shred all cheese. 2. Boil pasta 12 minutes, strain. 3. Melt butter, add half the spices. 4. Add flour gradually and cook until the raw flour taste is gone. 5. Add evaporated milk and half the regular milk. 6. Add remaining spices and whisk. 7. Add half the cheese to thicken the sauce. 8. Add remaining milk and stir until smooth. 9. Add pasta back to the pot and combine. 10. Layer pasta and cheese in a baking dish. 11. Bake at 350 degrees for about 30 minutes until the top is melted and bubbling. 12. Let sit 10 minutes before serving. Smoked gouda is the move. It changes everything. #fyp #cooking #recipes #food #macandcheese