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RECIPE: From the Kitchen of Gloria Shipman
Gouda-Havarti Mac & Cheese
7 tablespoons unsalted butter
2 tablespoons dry mustard
6 tablespoons all-purpose flour
3 cups whole milk
3 cups shredded Cream Havarti
3 cups shredded Gouda
1 pound elbow macaroni or any short pasta noodles
salt and pepper
2 tablespoons breadcrumbs (optional)
2 tablespoons chopped parsley (optional)
In a deep bottom saucepan, melt the butter over medium heat. Add mustard and flour. Whisk briskly for about 2 minutes to combine. Pour in milk, whisking continuously to prevent any lumps. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 2 to 3 minutes. Stir in cheese and mix to combine until melted and smooth; add salt and pepper to taste.
Cook pasta according to package directions until just al dente; drain. Pour pasta into the saucepan with the cheese sauce; mix well.
In a preheated 350-degree oven, bake the mac & cheese in a casserole or 4-quart baking dish for 30 minutes to firm it up.
Optional: Sprinkle each serving with breadcrumbs and chopped parsley