RECIPES USING GOUDA CHEESE RECIPES

Steps:

• Melt 1 tablespoon butter on a griddle over medium-high heat. Add bread and cook until toasted, 1 to 2 minutes per side. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large bowl.
• Place cooled toast in a resealable bag and slowly crush with the bottom of a saucepan or a rolling pin. Set bread crumbs aside.
• Mix Cheddar and Gouda cheeses together and divide into 4 equal piles.
• Melt 1/2 cup butter in a saucepan over medium heat.
• While butter is melting, whisk 1 cup milk and cornstarch together in a bowl until cornstarch has dissolved. Add milk-cornstarch mixture to the melted butter. Gradually mix in remaining 1/2 cup milk and half-and-half. Cook, whisking continuously, until mixture thickens to the consistency of a milkshake, 3 to 5 minutes. Add 2 piles of cheese, one at a time, whisking after each addition until cheese has completely melted.
• Pour cheese sauce over cooked macaroni and mix to coat. Transfer 1/2 of the mac and cheese mixture to the reserved baking pan and spread evenly. Sprinkle 1 pile of cheese over top. Evenly distribute the rest of the mac and cheese mixture into the pan, sprinkle with remaining cheese, and top with reserved breadcrumbs.
• Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.

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.