I’ve talked plenty of times before about how much TJ loves macaroni and cheese and could totally live off of the blue box variety. I prefer it to be homemade, so every now and then I like to make him a special batch of creamy, delicious homemade macaroni and cheese.

Most recently, we had this garlicky batch made with a mixture of Gouda and Pecorino Romano cheeses with egg noodles. If garlic is not your thing, you probably want to skip out on this one, but if you love garlic as much as I do, you need to make this tonight! Also, you could add a little more noodles if you’d prefer it to not be so saucy. It’s all a matter of preference.

Printable Recipe
Serves about 3

ingredients:
4 cloves garlic, minced
3 tbsp butter, softened
2 cups milk
1/4 cup flour, plus 1 tbsp
5 tbsp butter
3 cups dried egg noodles
1 1/2 cups Gouda, shredded
1/2 cup Pecorino Romano
parsley, for garnish

instructions:
Make a compound butter by mixing the minced garlic into the 3 tbsp butter in a small bowl and set aside.

Heat the milk in a pan over medium heat just until it starts to bubble, or about 5 minutes.

In a separate pan, melt the butter over medium heat. Meanwhile, boil the egg noodles according to package directions, then drain and set aside.

Add the flour into the melted butter and whisk constantly, until the mixture is slightly thick. Remove the butter mixture from heat and slowly add in the milk, whisking constantly. Once the milk has been added, set back over medium heat and continue to whisk until the mixture is silky and thick, about 3 minutes.

Add in the Gouda, Pecorino Romano, and garlic butter, and cook over medium heat until the cheese has just melted.

Stir in the egg noodles, then stir and continue cooking about 5 minutes.

Divide into bowls, garnish with parsley, and enjoy!

Adapted from The Mac and Cheese Cookbook

What’s your favorite kind of macaroni and cheese? Are you a garlic fan or not?