This meal is bound to become a family favourite.
- 1 cup, elbow macaroni
- 2 tbs unsalted butter
- 1 tbs all purpose flour
- 1 tbs ground black pepper
- 1 tsp salt
- 2 cups whole milk
- 1 cup Sirimon Smoked Gouda
- 1 cup Sirimon Black Pepper Gouda
- ½ cup chopped chives
Take your pasta and cook according to the packet instructions. Once cooked, drain in a colander and run under some cold water (this stops the pasta from clumping together).
In a separate pan, melt your butter on a low heat then add your flour and mix well using a wooden spoon until it forms a sort of paste. Then, add milk gradually to the paste and mix together using a whisk (you must use a whisk as it will break any clumps ensuring you have a smooth sauce).
With all the milk in, you should have a slightly thick but runny sauce. Reduce the heat to low and add half of the cheese, salt and black pepper. Whisk until all the cheese has melted and then add in the pasta. Now, switch and use a wooden spoon to combine everything. Last, add the remainder of the cheese and most of the chives and mix through until all the cheese is melted and creamy.
Serve in pasta bowls and garnish with the remainder of the chives.