Smoked Gouda Macaroni and Cheese

Smoked Gouda Macaroni and Cheese
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Smoked Gouda Macaroni and Cheese
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Smoked Gouda Macaroni and Cheese

The key to super delicious macaroni and cheese is to make a custom cheese blend; in this case, smoked Gouda and salty Pecorino cheese are added to the Cheddar. This macaroni and cheese also gets extra flavor from the addition of fragrant rosemary and thyme.

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12
Servings
409
Calories Per Serving
Deliver Ingredients

Notes

You can make this macaroni and cheese in advance; after you combine the cheese sauce and baked pasta, pour it into the baking dish, cover in plastic wrap, and refrigerate. When you’re ready to eat the macaroni and cheese, bake in a 350 degree oven until warm and bubbling (though it will take more than 20–25 minutes) then top as directed above.

Ingredients

  • 1 1/2 Pound pasta, cooked al dente and drained
  • 4 Cups milk, heated but not boiling
  • 6 Tablespoons butter, divided
  • 1/3 Cup flour
  • 1/4 Teaspoon cracked black pepper
  • 1/4 Teaspoon nutmeg
  • 1 Teaspoon chopped fresh thyme
  • 2 Teaspoons chopped fresh rosemary
  • Salt, to taste
  • 1/4 Cup heavy cream, room temperature
  • 3 Cups grated Cheddar cheese
  • 2 Cups grated smoked Gouda
  • 1 Tablespoon grated Pecorino
  • 1 1/2 Cup Panko bread crumbs

Directions

Preheat the oven to 350 degrees.

Melt 4 tablespoons of butter in a large sauce pot. Add the flour and whisk until a paste forms. Continue whisking and cooking the paste for 1 to 2 minutes.

Add ½ cup of the warm milk, whisking constantly. When the milk is fully incorporated add another ½ cup whisking constantly again. When the milk is incorporated for a second time, slowly pour the remaining milk into the roux, whisking constantly so that no lumps form. Add the spices and salt. Cook the béchamel sauce 2 minutes, whisking constantly. Slowly add the cream, whisking constantly.

Remove the sauce from the heat and add the cheeses. Stir until fully incorporated. Taste the cheese sauce and add more salt, if desired.

Add the cheese sauce to the cooked pasta and stir until the noodles are evenly coated. Pour the macaroni and cheese into a 9 x 13-inch oven-safe baking dish, cover it with foil, and heat it in the oven until the cheese is warm and bubbling, about 20 to 25 minutes. Then, take the macaroni and cheese out of the oven and remove the foil from the dish.

Increase the oven temperature to 450 degrees.

Melt the remaining 2 tablespoons of butter and add it to the Panko bread crumbs. Mix until fully combined. Sprinkle the bread crumbs over the macaroni and cheese and put the dish back in the oven just until the breadcrumbs are browned.

Nutritional Facts

Total Fat
11g
16%
Sugar
13g
14%
Saturated Fat
4g
17%
Cholesterol
26mg
9%
Carbohydrate, by difference
62g
48%
Protein
17g
37%
Vitamin A, RAE
157µg
22%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
481mg
48%
Choline, total
41mg
10%
Fiber, total dietary
3g
12%
Fluoride, F
12µg
0%
Folate, total
73µg
18%
Iron, Fe
3mg
17%
Magnesium, Mg
51mg
16%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
634mg
91%
Riboflavin
1mg
91%
Selenium, Se
24µg
44%
Sodium, Na
1029mg
69%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
157g
6%
Zinc, Zn
2mg
25%

Macaroni and Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Macaroni and Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.