- 2½ cups 2% milk
- 1 cup water
- ½ tsp. sea salt
- 2 cups macaroni or other small pasta
- 1 tsp. Dijon mustard
- 170 g Anco Gouda, grated
- 190 g OKA cheese, cubed
- Salt and ground pepper
- 1 pinch smoked paprika
- In a large saucepan, bring the milk, water and salt to a boil.
- Add the pasta, stir with a wooden spoon and cook for 9 to 10 minutes, partially covered (be careful that it doesn’t boil over).
- Once the pasta is al dente, reduce the heat to medium-low and keep the liquid in the saucepan (do not drain). Add in the Dijon mustard and cheeses, stirring until the cheese is fully melted and the pasta is tender. Remove from heat and season to taste. Serve immediately.