I wanted to call this post smoked gouda mac and cheese, but alas all I have is spirals. Either way, this could be the best macaroni and cheese you’ve ever had.
I prefer the creamy stove top mac and cheese more than the baked style where the cheese kind of hardens a bit. I want it ooey gooey cheesy yummy. Yeah that sentence made no sense, but this mac and cheese is all that.
I got the smoked gouda from thanksgiving. I snagged it off the cheese plate the next day. This recipe could be made with any cheese or any combinations of cheeses. Just the gouda by itself is delicious, but if you want to try another version you could add white cheddar or sharp cheddar. But like I said, with just gouda it was amazing!
I made a huge batch and it was the best decision ever! Now I have a huge pot of delicious, cheesy, smokey mac and cheese. You can split in half, but you’ll be sad you don’t have a massive pot of leftovers waiting for you when you come home.
You know what Matt said?
“This is the best mac and cheese I’ve ever had.”
Try it, you won’t be disappointed. It really is that good.
Smoked Gouda Mac and Cheese
1 pound pasta (elbow macaroni, spirals, etc.)
5 tablespoons butter
6 tablespoons flour
4 1/2 cups milk
3-4 cups shredded smoked gouda
Seasonings (salt, pepper, thyme, rosemary, paprika, cayenne, garlic powder)
1. Cook pasta in a large pot of boiling salted water until tender. Drain and set aside.
2. Heat butter in a dutch oven (or large pot) over medium-high heat until foaming. Add flour and whisk to combine, about one minute. Whisking constantly, add the milk in portions.
3. Bring mixture to a boil, whisking constantly. Reduce heat to medium and simmer until thickened to the consistency of a heavy cream, whisking often.
4. Take off heat and stir in cheese until fully melted. Add seasons to taste. Add pasta and stir.
5. Scoop into bowls and top with parmesan cheese.