Mac and Cheese

I've been trying to make a decent mac and cheese for a while using white cheeses.  I usually cook it on the grill and it ends up being a little thick from too much cheese.  I finally hit a good batch yesterday.

Of course, the only thing I measured was the milk, but here are the rough ingredients and measurements.

• 8oz elbow macoroni
• 2T butter
• 2T flour
• 2c milk
• 1/2t black pepper
• 1/2t white pepper
• 1t salt
• 1/2t basil
• 1t onion powder
• 2/3c smoked gouda
• 2/3c white cheddar
• 2/3c gruyere
• panko crumbs

Prepare the noodle a little al dente.

Make a rue (cook butter and flour) until slightly toasted.

Add milk to rue and whisk.  Add the spices or whatever you think will taste good.  Bring to boil while mixing so it doesn't scald.  Cook until it thickens; about 5-10 minutes.   Remove from heat and add cheese.  Stir until it melts.  Add to noodles.  Put in buttered 9x9 pan.  Add panko crumbs to the top.  If you feel like messing up more dishes, mix the panko with parsely, salt, pepper, and Parmesan in a food processor until it is fine.  Sprinkle on top.  Cook for ~20 minutes at 400° F.  I added a little milk (about 1/4c) because it had been so thick in the past.

It turned out great!  The smoked gouda is delicious in mac and cheese!