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Mac and Cheese by David Rees on Vimeo

Add 1 tablespoon of the salt and the macaroni, and cook until tender but still al dente. Drain the macaroni in a colander.


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Make a roux by melting the butter in a large saucepan over medium heat. Whisk in 1 tablespoon of the flour, and cook, whisking constantly, for 2 minutes.

Whisk in the warm milk and continue stirring until the sauce thickens slightly. Add the gouda and 1 cup of the cheddar and stir until melted.

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Taste for seasoning. Pour the macaroni and cheese into the prepared dish. Cover with plastic wrap, press down, and refrigerate for at least 2 to 3 hours or overnight, until the macaroni is chilled, firm, and set. In another shallow bowl, whisk the eggs and the remaining 2 tablespoons milk together. Put the breadcrumbs in a third shallow bowl.

Three-Cheese Macaroni & Cheese with Country Smoked Bacon

Remove the chilled macaroni and cheese from the refrigerator and slice into 36 pieces. Dredge each ball in the flour mixture, dip into the beaten egg mixture, and then dredge in the breadcrumbs, making sure to coat completely during each step. So, I had to choose a recipe to try here at home, and with the busy holiday season, I wanted to find something I could get together in a hurry, and share with all of you busy people.


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  6. Fifteen Minute Stovetop Mac 'N' Cheese.
  7. It is decadently rich, kid friendly, and saying it takes 15 minutes might even be stretching it a bit — it was ready in no time at all. Add the flour and mustard and stir with a wooden spoon or whisk until a thick paste forms, 2 to 3 minutes. Stir in the cream and bring the mixture to a simmer, stirring until the sauce becomes thick.

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    Add the cooked pasta and stir well to combine. Stir in the sour cream, salt, and white pepper and cook until the ingredients are combined and hot, 2 to 3 minutes.

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    Serve immediately.