Featured Wisconsin Cheeses: Smoked Gouda
Smoky Cauliflower and Bacon Mac & Cheese
1 cup chopped onion
1/4 cup butter
1/4 cup flour
1 cup milk
1 can (1 to 2 cups) beef, chicken, or veggie stock
2 cups (about 8 ounces) shredded Wisconsin Smoked Gouda
1/4 teaspoon paprika
Salt and pepper to taste
1 pound pasta (I used elbow macaroni)
1 16-ounce bag frozen cauliflower
6 bacon slices
In a large frying pan, sauté onions in butter until transparent. Add flour and stir constantly.
Slowly add milk and stock. Mix until thick. Add cheese and season with paprika,
salt, and pepper. Simmer over low heat.
Meanwhile bring a large pot of water to a boil. Add one pound of elbow macaroni and the frozen cauliflower.
Cook for ten minutes. Drain and set aside.
Cook six slices of bacon in a frying pan over medium heat. Once crisp, remove bacon to a plate lined with
paper towels to drain. Once cooled, chop the bacon into small pieces.
Pour the cheese sauce over the cooked pasta and cauliflower, toss in bacon pieces, and stir to coat. Serve warm.
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Gouda, Macaroni & Cheese, Recipe, Wisconsin Cheese
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