Cook the pasta according to package directions in heavily salted water and drain.
Melt the butter in a saucepan over medium heat, just until it starts to foam. Add the flour to the butter and whisk vigorously for 1-2 minutes, or until the mixture smells warm and nutty. If the flour coats the bottom of the pan and starts to turn golden brown, turn the heat down to medium-low.
Pour the milk into the saucepan while continuing to whisk the roux. Cook for another 2-3 minutes, whisking non-stop, or until the sauce thickens up and you can see the bottom of the pot when you whisk it.
Turn the heat to low. Add in the shredded cheese, salt, onion powder, garlic powder, and mustard powder. Whisk vigorously for 15-30 seconds, or until the cheese is smooth & creamy. Remove the pot from the heat.
Stir the drained pasta into the cheese sauce. Serve hot!
Notes
1. Leftovers keep covered in a refrigerated container for 4-5 days. Reheat the macaroni and cheese on medium heat in the microwave in 30 second intervals, or until warmed through. Loosen the sauce with additional milk if needed.2. Mac and cheese can also be frozen in a freezer safe container for up to 2 months.
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