I needed a quick meal to make during Frakenstorm before we lost power so here is what I whipped up!!
Prep time: 5 min to dice Gouda cheese
Cook time: 40 minutes
1/3 cup butter
2 cups of milk
1lb Gouda Cheese cut into small pieces
13 slices of American Cheese
1 cup of shredded Cheddar Cheese
1 pint cherry tomatoes
Preheat oven to 365*. Spray a glass baking dish with Pam. Bring water to a boil on the stove for macaroni, while water is waiting to boil begin to create cheese sauce.
In a separate pot on the stove melt butter on medium low heat and add flour, stir until blended and then add milk to create a nice rue. Once milk and butter mixture have blended add in Gouda cheese pieces and turn heat to medium. Maintain stirring the cheese and milk mixture. Once Gouda has melted add in both American cheese and Cheddar cheese to cheese sauce. Add cherry tomatoes if desired to cheese mixture.
Add macaroni to water once boiling and cook as directed on box.
Once both the cheese mixture and macaroni are cooked pour the cheese sauce into the pot with macaroni. Stir until blended and then transfer into oven safe pan. Top with bread crumbs and cover with tin foil. Bake in over for 20 minutes or until bubbling.
I added a side of fresh broccoli steamed in the microwave which I cooked once the macaroni was done baking and cooling on the stove to eat.