Once the pasta has boiled and is cooked through and the milk is reduced, add in the salt, pepper, and garlic powder (and stone ground mustard if using).Īdd in your shredded smoked Gouda and fold it into the milk and cooked pasta.Īs you fold and mix the cheese in, it will melt and meld together with the milk and pasta to create a smooth and creamy cheese sauce. This is why you will not want to cover the pot as the milk might boil over and why you’ll want to stir the pot every couple of minutes. As milk boils it creates a film of cream on the top as the fats, sugars, and liquid separates. Once the milk begins to bubble, we’ll add the butter and reduce the heat to a simmer. Cooking the pasta in the milk helps to create a nice creamy base for our quick mac and cheese. We’ll begin by adding the milk and the pasta to a pot on a medium heat.

You can also add in a touch of stone ground mustard if you happen to have some on hand! To make it we’re going to need whole grain pasta, milk, smoked Gouda (or any preferred melting cheese such as fontina), butter, salt, black pepper, garlic powder, and (optional) diced green bell peppers. This is a no-frills mac and cheese that comes together in no time to create a deliciously rich and creamy pasta that hits that comfort food check box ten times over.