Using smoked Gouda in mac and cheese makes a delicious and flavorful pasta dish. What I like about smoked Gouda is that it has a strong enough flavor to really stand out in this mac and cheese recipe. Not only does this recipe use smoked Gouda but it uses sharp cheddar as well. The original recipe called for baking the mac and cheese but I deiced to do it all on the stove-top. There are numerous seasonings in this recipe that contribute to the flavor; some of these seasonings include ground mustard and Cajun seasoning. You can add more of each of the seasonings if you wish. You might want to taste the sauce and add more seasoning if you think it is needed. I like to serve this as a side dish with popcorn shrimp. Enjoy. Adapted from Just A Dash.
(Makes 4 Servings)Print
- 4 cups dried macaroni
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 ½ cups fat-free half and half
- 2 teaspoons dried mustard
- 1/3 lb. smoked Gouda cheese (shredded)
- ½ lb. sharp cheddar cheese (shredded)
- ½ teaspoon salt
- ½ teaspoon Cajun seasoning
- ½ teaspoon ground black pepper
- sliced green onions
- Bring a large pot of lightly salted water to a boil. Cook macaroni according to package directions.
- While the noodles are cooking, in a large deep skillet melt the butter and then sprinkle in the flour. Whisk together over medium heat. Be careful not to burn the mixture. Cook for about 2 minutes while whisking. Pour in the milk, a little at a time and whisk until smooth each time. Cook the mixture while whisking until it has become very thick. Add the smoked Gouda and cheddar cheese and stir until melted. Stir in mustard, salt, pepper, and Cajun seasoning. Remove from heat.
- Drain the macaroni noodles. In a large bowl mix the noodles with the cheese sauce. Top with green onions.