Step 1

Prep. Preheat the oven to 350°F / 180°C / gas mark Grease a 9 in x 13 in / 23 cm x 33 cm baking dish with butter, set aside.

Step 2

Cook pasta. Bring a large pot of salted water to a rolling boil. Add the noodles and cook until just al dente. Drain the pasta and stir in 2 tablespoons of butter until melted to prevent sticking.

Step 3

Mix cheese. As the pasta cooks, combine the shredded cheddar and gouda. Reserve 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for topping.

Step 4

Make roux. Melt the butter over medium heat in a large saucepan. Once melted, sprinkle in the flour and whisk until combined. Cook for 1 to minutes, whisking constantly.

Step 5

Cook sauce. Slowly pour in the milk and cream, while whisking continuously. Continue cooking until the sauce has thickened.

Step 6

Melt cheese. Remove the saucepan from the heat and stir 3 cups of the cheese mixture until fully melted and smooth. Pour the sauce over the drained macaroni and mix to combine.

Step 7

Layer dish. Transfer half of the pasta into the greased baking dish. Sprinkle with 1/2 cup cheese mixture. Add the remaining pasta and top with the last 1 1/2 cups cheese mixture.

Step 8

Bake. Bake the mac and cheese for 15 to 20 minutes until bubbly and the cheese is golden brown. If desired, broil for 2 to 3 minutes.

Step 9

Serve. Serve the mac and cheese right away and enjoy!