Next, gradually whisk in the whole milk, ensuring that there are no lumps. Keep stirring, and let the mixture come to a simmer. This is where the magic happens! Lower the heat and add in the garlic powder, onion powder, salt, and pepper. Gradually add the shredded cheddar, gouda, and parmesan cheese, stirring until everything is melted and creamy. Once the cheese sauce is velvety smooth, it’s time to combine!
Add the drained macaroni to the cheese sauce, mixing gently until all the pasta is coated in that luscious cheese goodness. If you want, you can transfer it to a greased baking dish at this point. For an extra crispy topping, sprinkle some breadcrumbs over the top. I love adding a little extra parmesan here for flavor and crisp!
Finally, if you decided to bake it, pop it in the oven at 350°F (175°C) for about 15-20 minutes until the top is bubbly and golden brown. If you’re skipping the baking part, just serve it warm right from the stovetop. Either way, get ready to savor the cheesy aroma wafting through your kitchen!
Pro Tips for Best Results
I tested this recipe three ways—first as a stovetop version, then baked, and finally, I added some spices. My conclusion? The stovetop is incredibly creamy and quick, but baking it adds that beautiful crispy texture on top that I adore. If you’re looking for that delightful contrast, I definitely recommend baking.
Don’t hesitate to play with your cheese options! The sharp cheddar gives it that classic flavor, but if you substitute with some pepper jack or mozzarella, the outcome will surprise you. Just remember, consistency is key, so aim for cheeses that melt well!
And finally, always taste as you go. Adjusting the seasoning to fit your palette makes all the difference! Sometimes I like a bit more garlic powder or even a touch of smoked paprika for some added depth. Trust your taste buds!
Common Mistakes to Avoid
One common mistake I’ve seen, and even made, is overcooking the macaroni. Cooking it al dente is crucial! Remember, the pasta will continue to cook when mixed with the hot cheese sauce or during baking. If it’s mushy before you even add the cheese, you’re headed for a creamy disaster. (See the next page below to continue…)