Smoked Gouda Macaroni and Cheese
This recipe was contributed by Natalie with Lovely Inside Out.
This creamy decadent Smoked Gouda Macaroni and Cheese is the ultimate comfort food elevated to holiday-side status with creamy Belfonte heavy whipping cream, whole milk, and two cheeses. You can even top it with bacon if you’re feeling extra.
1 lb of pasta (Any kind of short pasta, elbow macaroni or shells will do!)
16 oz. freshly grated smoked gouda cheese (divided)
8 oz. freshly grated sharp white cheddar cheese
½ cup (1 stick) unsalted butter
4 T flour
2 cups Belfonte heavy whipping cream
2 cups Belfonte whole milk
½ t ground mustard
1 t garlic powder
¼ t ground nutmeg
Salt, to taste
Preheat oven to 350. Cook pasta according to the package directions, then set aside. Meanwhile, melt butter in a large pot over medium-low heat. (You want to use a large pot because you’ll be adding all your ingredients to this pot at the end.) Once the butter has melted, stir in flour to make a roux. This acts as a thickening agent for the creamy, cheesy goodness that is to come! Next, add Belfonte heavy whipping cream and milk to your roux and whisk until smooth. Let this mixture come to a very low boil. Then add in your seasonings and stir until well-incorporated. Then, add your two cheeses and whisk until cheeses are completely incorporated. Then add your pasta to the cheese sauce in the pot. Stir until your pasta is coated with sauce. Adjust salt to your taste. Finally, transfer all that cheesy noodle goodness from your pot to a large, greased baking dish and top with remaining gouda cheese. Bake 25 to 30 minutes or until your pasta is golden and bubbly. Top with bacon if desired!