Season with salt and pepper as needed.įold the cooked macaroni into the cheese sauce then transfer the macaroni and cheese to a shallow pan. Remove the saucepan from the heat and stir in the Cheddar and Gouda. Cook, stirring constantly, until the sauce thickens, about 4 minutes. While stirring, slowly add the warm milk and mix until smooth. Whisk the flour into the melted butter and cook, stirring constantly, for 2 minutes. Melt the butter in a saucepan over medium heat. Drain well in a colander and rinse with cold water to chill the pasta. Add the macaroni and cook until al dente. Bring a large pan of salted water to a boil.