SMOKED GOUDA MAC AND CHEESE RECIPE | ALLRECIPES
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
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
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
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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From yummly.com
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From tasteofhome.com
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From yummly.com
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From cookpad.com
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From foodnetwork.com
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From cookpad.com
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From share-recipes.net
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From bbc.co.uk
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From thespruceeats.com
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From cheesemaking.com
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From therecipes.info
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From pinterest.com
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From simplyalteredeats.com
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From recipes.howstuffworks.com
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From speedtest.illinois.gov
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