So I didn’t get a photo of this one, I’m sorry. You know what homemade mac and cheese looks like? Think of that.
Frank and I are huge fans of gouda cheese and there is almost some in our fridge. Smoky, a little salty, just the right creamy but firm texture. I love a little on a turkey burger or melted on a cracker with spicy peanut sauce. Delicious!
I got it in my head several months ago that Gouda Mac and Cheese would be the very best thing ever, but never got around to making it.
Well I got around to it and holy gouda goodness, I was right.
Using a very basic recipe for mac and cheese I found on I had scribbled on a piece of scrap paper, I winged it, crossed my fingers and hoped for the best. Then I checked with Google and my notes seemed pretty spot on.
It seems like a lot, but it’s awesome so you’ll be happy to have a whole pan.
Here’s what you need:
- 16 oz box of gluten free pasta
- 1 1/3 milk
- 1/2 cup cream
- 1 tsp garlic powder
- 16 oz gouda
- 1 tsp corn starch
- salt and pepper to taste
Here’s what you do:
- Preheat your oven to 400*F. Grate your cheese if it isn’t shredded yet.
- Boil water and cook pasta according to directions. Drain and put back in cooking pot.
- In sauce pan, heat milk and cream on low/medium and mix garlic powder and corn starch in.
- When its hot and occasionally bubbling, add grated gouda a handful at a time gently whisking and letting each handful melt before adding more. Take your time. Cook about 3 more minutes. Make sure it’s all melted.
- When this is done, pour over cooked pasta. It should be sort of thick
- Mix cheese sauce and pasta
- Pour into baking dish, add your salt and pepper and put in oven for 20-30 min. Its done when a little brown and crispy on top
- Allow to cool a little and enjoy.
There you have it. Add a veggie, bacon, whatever you think would be tasty.
Questions? Comments? What would you add?