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    You are in: Home / Recipes / Baked Mac & Cheese W/ Gouda Recipe
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    Baked Mac & Cheese W/ Gouda

    Baked Mac & Cheese W/ Gouda. Photo by FLKeysJen

    1/2 Photos of Baked Mac & Cheese W/ Gouda

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Chicagoland Chef du Jour's Note:

    This is one of those family recipes that has evolved over the span of my lifetime. I first learned to cook this when I was a preteen. It continued to tweak it during my married life. I had some leftover Gouda in the fridge and decided to add it. Since then, it has become my picky kids favorite. In our house this is the main meal. Serve with a green salad, steamed broccoli and garlic toast or crusty sour dough bread. EDIT TO ADD 4/2012: 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. I have also added a bit more milk because the under cooked macaroni will absorb some of the milk. Feel free to add more American cheese. The amounts can be increased to your liking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Bring a large pot of water to a boil. Spray a shallow 8x8 baking dish; set aside.
    3. 3
      Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente.
    4. 4
      Drain pasta, rinse with cold water, drain and return to pot.
    5. 5
      While pasta is cooking, melt butter in a large saucepan over medium. Whisk in seasonings; then whisk in flour to form a thick paste.
    6. 6
      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.
    7. 7
      To baking dish, layering:.
    8. 8
      Add 1/2 of cooked macaroni. Add 1/2 of sauce, 1/2 of each cheese. Repeat and top with cheeses.
    9. 9
      Can be made several hours in advance, covered and refrigerated until time to bake.
    10. 10
      Bake covered for 15-20 minutes.
    11. 11
      Uncover and bake until topping is golden and sauce is bubbling, an additional 15-20 minutes.
    12. 12
      *If refrigerated, additional time may be needed until it is bubbly and slightly browned.
    13. 13
      Cool 5 minutes before serving.
    14. 14
      *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.
    15. 15
      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.

    Ratings & Reviews:

    • on September 26, 2011

      55

      I didn't layer as instructed, just mixed the cooked pasta and sauce together then baked. This is my new favorite mac & cheese recipe. Thank you for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2010

      55

      This is excellent mac & cheese. We love Gouda cheese and it gives the dish a nice creamy flavor. Will make this often. Thanks for posting this. Made for Zaar Cookbooks Tag.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2014

      I add chopped tomatoes and cube up stale bread with butter for the topping. Yummy

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Baked Mac & Cheese W/ Gouda

    Serving Size: 1 (221 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 699.1
     
    Calories from Fat 330
    47%
    Total Fat 36.7 g
    56%
    Saturated Fat 22.7 g
    113%
    Cholesterol 112.8 mg
    37%
    Sodium 743.6 mg
    30%
    Total Carbohydrate 61.0 g
    20%
    Dietary Fiber 2.1 g
    8%
    Sugars 2.1 g
    8%
    Protein 30.8 g
    61%

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