Cheese…yes please! Smoked gouda might just be my new favorite. A creamy texture and hickory flavor that melts beautifully.
I’ve made the same 5 cheese macaroni n’ cheese recipe for years…thanks to Patti LaBelle. It is delicious however, it’s time to switch it up.
A tad reluctant while whisking the flour & butter. It crossed my mind, what if we don’t like it? My motto is, try it! If you don’t like it, spit it out into a napkin but at least you can say you tried it. Something I taught my son while growing up.
The View from Great Island originated the recipe however, I modified this macaroni & cheese recipe to my taste.
I will definitely make this again! The smoked gouda gave a hint of flavor different to cheddar and it was amazing. We all went back for seconds… it’s all Gouda 😀😋
#sundaydinner #itsallgouda #cheeseplease
- – 3 cups cooked macaroni, follow instructions on box
- – 2 TBSP all purpose flour
- – 1 TSP salt and pepper
- – 4 TBSP unsalted butter
- – 2 cups smoked Gouda, shredded
- – 2 to 2 1/2 cups of milk
- – 1 egg, slightly beaten
- Preheat oven at 350. Melt 2 tbsp butter in saucepan over medium low heat. Add the flour, whisk together; stir constantly. Add the milk and whisk to combine over heat and simmer. Over low heat or remove saucepan from stove top, begin adding the shredded Gouda. Handful or so at a time, stir until melted and repeat. Add salt and pepper to taste.
- Cook pasta, al dente. Drain. Whisk or beat egg, pour into bowl with cooked pasta, stir until combined.
- In a medium mixing bowl, combine cooked pasta with melted cheese mixture. Stir. Pour into a baking dish or individual dishes. Bake 30 minutes or until bubbly.
* Optional – After cooking macaroni, I add extra butter. Stir until melted and then add egg. Sprinkle shredded cheese to top and broil until golden brown*