Ingredients
Directions 7 steps | 65 Minutes
Preheat the oven to 350°F. Fill a pot with water and add the chicken bouillon powder. Bring to a boil.
Once the water comes to a boil, add the elbow macaroni to the water and cook, stirring occasionally, until al dente. Drain the elbow macaroni into the baking dish and add four tablespoons of butter to melt.
Prepare the cheese sauce. In a skillet over medium heat, add the butter, two tablespoons of all-purpose flour and heavy cream. Stir and let the mixture come to a boil.
Once the mixture comes to a boil, add the cream cheese, Gouda cheese, garlic powder, onion powder and paprika. Stir until all of the cheese melts. Adjust the consistency of the sauce to your preference. Add the water to thin out the cheese sauce or more cheese to thicken. Once the cheese is melted let it simmer for 5 minutes.
Pour the cheese sauce over the noodles, stir and add grated Gouda and mozzarella (or cheddar) cheese to the top.
Bake until golden brown on top. Let the Gouda mac and cheese stand for at least 15 minutes before serving.
Serve and enjoy!
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