GOUDA CHEESE USES RECIPES

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SMOKED GOUDA MAC AND CHEESE RECIPE | ALLRECIPES



Smoked Gouda Mac and Cheese Recipe | Allrecipes image

This is a marvelously smooth mac and cheese with a bit of a bite. My family loves this. I got the idea from a recipe made on a popular cooking show, and adapted it to my own recipe and tastes. Delicious contrast if served with a 'sweet' main dish.

Provided by rhondamary

Categories     Main Dishes    Pasta    Macaroni and Cheese Recipes    Baked Macaroni and Cheese Recipes

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 7

1 (16 ounce) package seashell pasta
2?½ tablespoons butter
2 tablespoons all-purpose flour
2?½ cups milk
½ teaspoon salt
¼ teaspoon ground white pepper
4 ounces smoked Gouda cheese, shredded

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch casserole dish.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Melt butter in a small saucepan over medium heat. Stir in the flour and cook until a roux forms. Stir in the milk, salt and pepper; cook, stirring constantly, until sauce is smooth and thick and coats the back of a spoon. Remove from heat and stir in cheese.
  • Combine cooked pasta and cheese sauce; transfer to prepared dish.
  • Bake in preheated oven for 15 minutes, or until heated through.

Nutrition Facts : Calories 328.5 calories, CarbohydrateContent 46.2 g, CholesterolContent 31.8 mg, FatContent 10.3 g, FiberContent 2 g, ProteinContent 13.8 g, SaturatedFatContent 6 g, SodiumContent 321.2 mg, SugarContent 5.8 g

SMOKED GOUDA AND PEPPER CHEESE PUFFS RECIPE | REAL SIMPLE



Smoked Gouda and Pepper Cheese Puffs Recipe | Real Simple image

These cheesy puffs are practically guaranteed to be the hit of the party.

Provided by Ananda Eidelstein

Total Time 1 hours 0 minutes

Yield 48 puffs

Number Of Ingredients 7

1?½ cups all-purpose flour
1 teaspoon freshly ground black pepper, plus more for garnish
¾ cup (1½ sticks) salted butter, cut into pieces
½ teaspoon kosher salt
4 ounces smoked Gouda cheese, grated (about 1 cup packed)
5 large eggs
flaky sea salt, for garnish

Steps:

  • Preheat oven to 400°F with racks in upper and lower thirds. Line 2 baking sheets with parchment paper. Whisk flour and pepper in a medium bowl.
  • Combine 1½ cups water, butter, and kosher salt in a large saucepan; cook over medium-high, stirring occasionally, until mixture just comes to a boil.
  • Add flour mixture to saucepan all at once. Stir quickly using a wooden spoon until a smooth dough forms and dough pulls away from sides of pan, 2 to 3 minutes. Remove from heat. Add cheese and stir until mostly melted and smooth, about 1 minute. Add eggs 1 at a time, stirring vigorously after each addition, until smooth. (Batter will appear lumpy after each egg but will smooth out as you stir.)
  • Transfer dough to a large zip-top bag with a ½-inch tip of 1 corner cut off (or a pastry bag fitted with a ½-inch round tip). Pipe 1 ½-inch mounds, spaced at least 1 inch apart, onto prepared baking sheets (about 24 per baking sheet). Flatten any pointy tips with your fingertip. Top with flaky sea salt and more pepper. Transfer any remaining batter in bag to refrigerator.
  • Bake until puffed and golden, 30 to 35 minutes. Let cool for 5 minutes. Repeat with any remaining dough, reusing parchment paper on slightly cooled baking sheet. Keep warm in a 200°F oven. Cheese puffs can be made up to 3 hours ahead; reheat in a 225°F oven on a baking sheet lined with parchment paper until hot, about 15 minutes.

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