Macaroni and Cheese

Melissa Snow


You can use Swiss cheese in place of the Provolone. This is a recipe I found on The smoked Gouda flavor is very subtle, but still good!

pinch tips: How to Knead Dough






Blue Ribbon Recipe

Notes from the Test Kitchen:
The addition of Gouda in this recipe is simply divine! This was a great change of pace and will be a welcome addition on our table anytime.


16 oz
package elbow macaroni
6 Tbsp
butter, unsalted
1/2 c
all purpose flour
5 1/2 c
milk, divided
2 1/2 c
shredded smoked gouda cheese
1 1/2 c
shredded cheddar cheese
1 1/2 c
shredded swiss or provolone cheese
1 1/2 c
grated parmesan cheese
1/2 c
panko or bread crumbs
1/4 to 1/2 tsp cayenne(depending on taste)
olive oil

Directions Step-By-Step

Preheat oven to 350 degrees.
Fill pot with lightly salted water and bring to a boil. Stir in the macaroni and return water to a boil. Cook and stir occasionally for 8 minutes. Drain.
Melt butter in a large pot over medium heat. Add flour and whisk continually for 1 to 2 minutes to make a roux. Whisk in 2 C of the milk into the roux until smooth and add remaining milk. Raise the heat to medium high and continue cooking and stirring until thickened, but not boiling. Stir in all the shredded cheeses and 1 C of the parmesan cheese into the mixture. Once the cheeses have melted completely, fold in drained macaroni into the mixture to coat. Pour into a 9x13 inch baking pan.
Stir 1/2 C parmesan cheese, panko crumbs, and cayenne together in small bowl. Sprinkle mixture over macaroni. Drizzle olive oil over the breadcrumbs. Bake in preheated oven until golden bubbly for about 30 minutes. Allow to rest 10 minutes before serving.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Hashtags: #cheese, #and, #macaroni