Ingredients
Scale
- 8 oz. Elbow macaroni
- 2 Cups Half and half (or milk)
- 1 Tbsp. Organic Cornstarch
- 8 oz. Smoked gouda, shredded (or regular)
- 8 oz. Sharp cheddar, shredded
- 1/2 teaspoon Mustard powder
- 1/4 teaspoon Paprika
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Meanwhile, in a small bowl, whisk together half and half and cornstarch until the cornstarch is dissolved.
- In a large saucepan over medium heat, warm the half and half mixture, stirring constantly until it begins to simmer.
- Reduce the heat to low. Gradually add the shredded cheeses, stirring until melted and smooth.
- Stir in mustard powder, paprika, salt, and pepper.
- Add the cooked macaroni to the cheese sauce, stirring until well coated and heated through.
- Serve immediately, garnished with additional shredded cheese or parsley if desired.
