Mac and Cheese with smoked Mozzarella and Gouda Recipe

Mwar Mwar
Mac and Cheese:

Smoked Cheddar
Regular Cheddar
Gouda
Mozzarella (can be smoked if you can’t find smoked cheddar)
Elbows or similar pasta
Cayenne Pepper
Garlic Powder
Pepper
Salt
Parsley
Flour
Butter
Milk
Breadcrumb (of you decide to bake)

Some notes:

I actually like to use smoked mozzarella cheese a lot since its easier to get by me, but either cheese can technically be the smoked one.

The butter and flour are for the rue.

I don’t really measure things and the amount you’ll need is dependent on how many you cook for, so I’ll try and do ratios.


1. Put your water to boil for your pasta. Monitor that while you work on your sauce

2. Make your rue with equal parts butter and flour. I like it a bit darker than blonde. Once it is the desired color, you can add some milk. Everything should be cooked on low heat. Stir to incorporate everything.

3. When everything is warm, start adding your cheese. Do it in small amounts so the sauce doesn’t clump. My ratio for the cheeses tends to be: 60% cheddar, 20% smoked mozzarella and 20% gouda. If you do smoked cheddar, you can do 50% cheddar, 20% smoked cheddar, and however much gouda and mozzarella you want.

4. If the sauce gets a little thick, add some milk. If it gets thin, add some cheese. You can always do a milk/flour solution to make your sauce thicker, but remember it gets thicker as it sets.

5. As you cook your sauce, add your garlic powder, parsley, cayenne pepper, and pepper, and salt to taste.

6. Once you finish melting your cheese, you can either bake your mac and cheese or eat it out of the pot. Both are amazing. If you’re baking, it’s always good to make more cheese sauce then if you’re just eating it off the stove.

7. If you decide to bake: place your pasta and cheese sauce in a baking dish. You can toast bread crumbs with butter as a topper. Throw a little parsley, seasonings and your smoked cheese on top. Bake at 350 for about 35 minutes or until the top is melted and the crumbs are crunchy goodness.

Hope that's good! If you have any questions, please let me know!
05/11/2013
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bog bog
I love you, Mwar!

I totally prefer roux-based mac and cheese with homemade bechamel, but have gotten so lazy lately and sticking with cans of evaporated milk (or sweetened condensed milk when I want junk food!)

It is so much more delicious with a roux base!

Thanks for posting!

A tip for gluten-free mac and cheese: toast nuts in an ungreased frying pan, crush nuts, and sprinkle on top instead of bread crumbs.
05/11/2013
Wicked Wahine Wicked Wahine
Quote:
Originally posted by Mwar
Mac and Cheese:

Smoked Cheddar
Regular Cheddar
Gouda
Mozzarella (can be smoked if you can’t find smoked cheddar)
Elbows or similar pasta
Cayenne Pepper
Garlic Powder
Pepper
Salt
Parsley
Flour
Butter ... More
That's perfect! I think you covered everything I need to know & all the things to do for different variations. I like this way better than the precise measurements! I am usually only cooking for myself, so this way I have an idea how to alter based on hunger, mood, or possible guests. I thank you for posting this & look forward to the greens!

@ bog, thanks for the tip!
05/11/2013
twelve13 twelve13
That sounds delicious! I'll have to try it! Thanks for posting
05/11/2013
talon4196 talon4196
As the guy who eats this: this is really good. Her cookies are great as well.
05/11/2013
GONE! GONE!
This sounds amazingly yummy.
05/12/2013
Aishiteru Aishiteru
Sounds tasty .
05/12/2013
js250 js250
OMG!OMG!OMG!OMG! This sounds sooo amazing, I really am running to the store to make this for today, along with my lasagna. I cannot wait to try it! Thank you for the recipe--you are wonderful!!!
05/12/2013
mpfm mpfm
Thanks for this. It sounds amazing.
05/12/2013
surreptitious surreptitious
This looks absolutely fantastic. My mother is very picky about her mac & cheese, but I think that this would definitely impress her! Thanks for sharing with us. =)
05/12/2013
Total posts: 10
Unique posters: 10