Emeril's Smoked Gouda Macaroni

READY IN: 55mins
KateL
Recipe by Trinkets

Finally found my favorite, most ultimate comfort food! This is published in Emeril's Everyday's A Party Cookbook. It's my favorite of all his books because my old house is in it. Our old house, which was under 8' of water for 3 weeks after Katrina, was such a great place to entertain...ahhh, the memories. Anyway, Emeril calls for 1/4 lb of grated smoked gouda but we liked half cheddar, half gouda so it isn't too smoky. Serve with some fried catfish fresh from the pond and a tall iced tea with mint.

Top Review by Amariyah B.

I really enjoyed the texture of this macaroni and cheese. While cooking I was a little concerned that a previous review considered it a little bland so I added a quarter of a tablespoon of garlic powder, a quarter of a tablespoon of onion powder and a quarter of a teaspoon of cayenne pepper. I served this for an event and everyone really enjoyed it.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees.
  2. Put the water, 1/2 tsp salt, and the oil in a large heavy saucepan over high heat and bring to a boil.
  3. Add the macaroni and cook, stirring occsionally, until tender, about 8 minutes.
  4. Drain and rinse under cool water.
  5. Set aside.
  6. In a small, heavy saucepan, melt 2 tbs of the butter over medium heat.
  7. Add the flour and cook, stirring constantly, for 2 minutes.
  8. Slowly add the milk, whisking constantly.
  9. Add the remaining 1/2 tsp salt and the pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes.
  10. Remove the white sauce from the heat and stir in the cheese.
  11. Continue stirring until the cheese melts.
  12. Lightly grease a 6.5x10" casserole dish with the remeining 1/2 tsp butter.
  13. Combine the cheese sauce and macaroni in a large mixing bowl and mix well.
  14. Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes.
  15. Remove from the oven and serve hot.

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