recipes articles & more

Potato Salad Recipe: Create Your Own
Southern Buttermilk Biscuits
Homemade Applewood-Smoked Bacon
Best Burgers On the Block
Classic Lattice-Top Blueberry Pie
10 Ways to Eat Less Meat
Spring Vegetable Ragout with Fresh Pasta
Sweet Strawberry Desserts
Grow & Cook Your Own Fresh Peas
Baconize It!
Garden Party Cocktail
Roast Chicken Redux
Macaroni and Cheese Recipe: Create Your Own
Summertime Sangria
Giveaway! Win Bruce Aidells’s Must-Have Grill Tools
Gluten-Free Baked Treats
Top Brownie Recipes
Fresh & Healthy Recipes
The Perfect Menu for Picnic Season
Cheesecake Recipe: Create Your Own

Post your own recipe

print | |

View All Community Recipes comments (0)

Gouda Mac 'Cheese

Posted: February 7th, 2012
by jillsprenger

This recipe was made with the Recipe Maker to create a customized macaroni and cheese.

Serves/Yields: Serves 6

Created Using: Macaroni and Cheese

all-purpose flour breadcrumbs butter more more

For the Topping

1 small garlic clove, mashed into a paste (optional)

3 Tbs. unsalted butter, melted

2 cups coarse, fresh breadcrumbs, lightly toasted

kosher salt

2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)

For the Macaroni

4 Tbs. unsalted butter

1/4 cup all-purpose flour

3-1/2 cups whole milk

5 oz. finely grated Gruyere

5 oz. finely grated Gouda

1 cup finely grated Parmigiano-Reggiano

1 tsp. dry mustard

kosher salt

1 lb. elbow macaroni

3 cups frozen peas, thawed

Make the Topping

Make the Topping

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni

Make the Macaroni

Position a rack in the center of the oven and heat the oven to 350 degrees F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes; the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyere, Gouda, Parmigiano, and mustard. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce and peas to the pasta and gently stir to combine.

Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350 degrees F until the top is golden, about 15 minutes. Serve immediately.