Made with a homemade veloute sauce. 1 pound of shredded Cheddar, 8 oz. of smoked Gouda cut into bite-sized pieces mixed into the pasta, 8 oz. of shredded whole milk low-moisture mozzarella over the top. Baked until bubbly and the mozzarella is melted, about 30-35 minutes at 375F and then broiled until the mozz is blistered and golden-brown. Definitely a keeper.
by Inevitable-Public544
5 Comments
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Not a Béchamel? Looks awesome!
Ohhhh, I love a story with a happy ending. 🧀
Daaaaaaaaaamn!!! 🥰
I worry about that non-stick and metal utensil, looks like it’s already taken a beating.