I love Gouda! But, I had a wedge of it sitting in the fridge for just about forever (it was vacuum sealed, so it didn't go bad). So, I decided to try it in some baked mac and cheese. And, well, I think I found a new favorite! This is just your basic mac and cheese. I think that next time I'll add more gouda - maybe try to add as much cheese as the sauce will allow? And if I'm ever in the mood, I'll add process cheese to make it creamier. Oh, this is the recipe that I copied. Except I used regular Gouda.
Gouda Macaroni
Ingredients
6 cups water
1 teaspoon salt
1 penne (or your favorite mac and cheese pasta)
2 tablespoons plus 1/2 teaspoon unsalted butter
2 tablespoons bleached all-purpose flour
2 1/2 cups milk
1/4 teaspoon freshly ground pepper
1/4 pound Gouda cheese, grated
1/8 pound sharp cheddar cheese, grated
Italian bread crumbs
Instructions
Preheat the oven to 375 degrees F. Put the water and 1/2 teaspoon of the salt in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes.
In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, whisking constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 teaspoon salt and the pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts.
Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole, sprinkle with breadcrumbs, and bake until lightly golden on top, about 20 minutes.
Remove from the oven and serve hot.
Gouda Macaroni
Ingredients
6 cups water
1 teaspoon salt
1 penne (or your favorite mac and cheese pasta)
2 tablespoons plus 1/2 teaspoon unsalted butter
2 tablespoons bleached all-purpose flour
2 1/2 cups milk
1/4 teaspoon freshly ground pepper
1/4 pound Gouda cheese, grated
1/8 pound sharp cheddar cheese, grated
Italian bread crumbs
Instructions
Preheat the oven to 375 degrees F. Put the water and 1/2 teaspoon of the salt in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes.
In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, whisking constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 teaspoon salt and the pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts.
Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole, sprinkle with breadcrumbs, and bake until lightly golden on top, about 20 minutes.
Remove from the oven and serve hot.
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