Homemade Baked Macaroni and Cheese

This homemade baked macaroni and cheese starts with a creamy cheese sauce made from butter, flour and evaporated milk. Cheddar, Gouda and Parmesan give it plenty of cheesy flavor, while an optional breadcrumb topping adds a little crunch.

Prep: About 20 minutes | Bake: 15-20 minutes | Serves: 6-8

Ingredients

• 12 ounces elbow macaroni or other small pasta
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons Dijon or prepared mustard
• 1/4 teaspoon salt
• 2 cups evaporated milk
• 3/4 teaspoon hot pepper sauce, such as Tabasco, optional
• 2 cups shredded cheddar cheese
• 1 cup shredded Gouda cheese
• 3/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs, optional

Directions

1. Preheat the oven to 350F. Lightly grease a 2 1/2- to 3-quart baking dish.
2. Cook the macaroni according to the package directions until just tender. Drain and set aside.
3. Meanwhile, melt the butter in a large saucepan over medium heat.
4. Whisk in the flour and cook for about 1 minute, stirring constantly.
5. Whisk in the mustard and salt.
6. Gradually pour in the evaporated milk, whisking constantly so the sauce stays smooth.
7. Cook over medium heat for about 3-5 minutes, stirring frequently, until the sauce thickens enough to lightly coat a spoon.
8. Remove the pan from the heat. Stir in the hot pepper sauce, if using.
9. Add the cheddar and Gouda a handful at a time, stirring until melted. Stir in 1/2 cup of the Parmesan cheese.
10. Add the drained macaroni and gently stir until the pasta is evenly coated with cheese sauce.
11. Pour the macaroni and cheese into the prepared baking dish.
12. If desired, combine the breadcrumbs with the remaining 1/4 cup Parmesan and sprinkle over the top.
13. Bake for 15-20 minutes, or until the macaroni and cheese is hot and bubbling around the edges.
14. Let stand for about 5 minutes before serving.