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The savory, smokey flavor of the Gouda would be delicious as a creamy sauce on its own if not for somewhat overly smokey flavor when you eat vast quantities. Luckily, a good sharp or extra sharp cheddar holds its own against the big flavors emitted by the smoked Gouda. The balance between these two contenders creates a culinary experience that hits all of the taste notes on the way down. It is creamy and delicious any time.
1. Preheat oven to 350 F.
2. Boil macaroni in a pot of water until very firm, for only about three minutes. Drain off the water and rinse macaroni with cool water.
3. Grate up all of your cheeses and set them aside..
4. In a large pot over medium-low heat, melt butter then sprinkle in flour. Whisk together over medium-low heat. Cook mixture for about five minutes or until the mix is light brown, whisking constantly.
5. Mix the half-and-half with mustard in a small bowl then add it a bit at a time and whisk until smooth each time. Once all of the cream has been incorporated cook the mixture until very thick. Reduce heat to low and keep warm.
6. In a small bowl, beat egg. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking eggs.
7. Pour egg mixture back into the sauce, whisking constantly. Stir until smooth and uniform in color.
8. Add in about a pound of the cheeses and stir until melted, then add salt, pepper, and Cajun seasoning. Taste sauce and add more seasoning if desired. Mix should taste salty, add more salt if needed.
9. Add the drained, cooked macaroni and stir to combine.
10. Pour mixture into a greased baking dish (I used a 9×13), top with the remaining cheese, and bake for 20 to 25 minutes or until bubbly and golden on top. Serve and enjoy!
Recipe loosely adapted from Pioneer Woman and my late grandmother’s recipes.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!