GOUDA CHEDDAR MAC AND CHEESE RECIPES

BAKED MAC & CHEESE W/ GOUDA RECIPE - FOOD.COM

Baked Mac & Cheese W/ Gouda Recipe - Food.com image

This is one of those family recipes that has evolved over the span of my lifetime. I first learned to cook this when I was a preteen. It continued to tweak it during my married life. I had some leftover Gouda in the fridge and decided to add it. Since then, it has become my picky kids favorite. In our house this is the main meal. Serve with a green salad, steamed broccoli and garlic toast or crusty sour dough bread. EDIT TO ADD 4/2012: if doubling this recipe, use only 5 tablespoons of flour and 6 cups of milk. If you do not, you run the risk of a not so creamy and somewhat dry end result. I have also added a bit more milk because the under cooked macaroni will absorb some of the milk. Feel free to add more American cheese. The amounts can be increased to your liking.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons butter
1 teaspoon chicken bouillon or 1 teaspoon salt and pepper
8 ounces elbow macaroni
3 tablespoons all-purpose flour
1/2 teaspoon mustard powder
3 cups milk, any
4 ounces sharp cheddar cheese, coarsely grated, about 1 cup
4 ounces American cheese, sliced, about 6-8 slices
2 ounces gouda cheese, coarsely grated, about 1/2 cup
nonstick cooking spray

Steps:

Preheat oven to 350°F.
Bring a large pot of water to a boil. Spray a shallow 8x8 baking dish; set aside.
Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente.
Drain pasta, rinse with cold water, drain and return to pot.
While pasta is cooking, melt butter in a large saucepan over medium. Whisk in seasonings; then whisk in flour to form a thick paste.
Slowly whisk in milk. Bring to a low boil; reduce heat to low, and simmer until sauce is thickened, 2 to 3 minutes. Remove from heat.
To baking dish, layering:.
Add 1/2 of cooked macaroni. Add 1/2 of sauce, 1/2 of each cheese. Repeat and top with cheeses.
Can be made several hours in advance, covered and refrigerated until time to bake.
Bake covered for 15-20 minutes.
Uncover and bake until topping is golden and sauce is bubbling, an additional 15-20 minutes.
*If refrigerated, additional time may be needed until it is bubbly and slightly browned.
Cool 5 minutes before serving.
*Notes: I use a packet of G. Washington Golden seasoning instead of salt & pepper. If you can find it, it is a great universal seasoning for sauces.
April 2012, EDIT TO ADD: if doubling this recipe, use only 5 tablespoons of flour and 6 cups of milk. If you do not, you run the risk of a not so creamy and somewhat dry end result. At times I have added a bit more milk than recommended because the under cooked macaroni will absorb some of the milk. IMO a little creamier is better than too dry.

Nutrition Facts : Calories 699.2, FatContent 36.7, SaturatedFatContent 22.7, CholesterolContent 112.8, SodiumContent 743.7, CarbohydrateContent 61.1, FiberContent 2.1, SugarContent 2.1, ProteinContent 30.9

MAC AND CHEESE – INSTANT POT RECIPES

Mac and Cheese – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 2 minutes

Yield 6 - 8 servings

Number Of Ingredients 10

Ingredients

1 lb box elbow macaroni
4 tbsp butter
4 cups Water
2 tsp dry ground mustard
1/2 tsp pepper
1 cup evaporated milk
2 cups shredded sharp cheddar
2 cups shredded Monterey jack (or provolone)
1/2 cup grated parmesan cheese
salt (to taste)

Steps:

Combine the macaroni, butter, water, mustard and pepper in the Instant Pot. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTÉ function and cook, stirring occasionally, for another 2-3 minutes.
Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
Salt to taste.

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