Featured Wisconsin Cheeses: Smoked Gouda
By Mad City Girl
There are two camps when it comes to mac ‘n cheese: those who like it baked and topped with breadcrumbs and those who don’t. My preference falls with the latter. I like my mac ‘n cheese creamy and naked – not weighted down by a crusty exterior of stale breadcrumbs.
Another prerequisite I have for mac ‘n cheese is that it’s easy – not quite Easy Mac easy, but who wants to spend hours preparing a dish known almost exclusively for its simplicity and easy comfort? I’ve tried the gourmet recipes. They always disappoint. And let’s be honest, gourmet and mac ‘n cheese? That’s an oxymoron if I’ve ever heard one. It’s just not right.
My strategy for creating the ultimate mac ‘n cheese recipe involved a complex cost-benefit analysis. My goal was to create a unique and great tasting mac ‘n cheese that wouldn’t break the bank nor keep you slaving away in the kitchen for hours. Would the dish taste better with fresh roasted cauliflower as opposed to the boiled frozen variety I opted for? Perhaps. But ultimately, I had your time and wallet in mind. It was all a fine balance.
Finally, let’s talk bacon. I like bacon. I like it a lot. Everything tastes better with bacon. That’s all I have to say about that.
So there you go. You be the judge. Here’s my recipe for Smoked Gouda Mac ‘N Cheese with Cauliflower and Bacon. Creamy and delicious. Easy on your time and wallet. Just the way mac ‘n cheese was always meant to be. Enjoy!
Smoky Cauliflower and Bacon Mac & Cheese
Serves 6
Ingredients:
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
Directions:
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.
Print This Post
Gouda, Macaroni & Cheese, Recipe, Wisconsin Cheese
Leave a Reply
[...] Through a combination of trial and error, and careful taste-testing, I came up with a recipe for Smoked Gouda Mac ‘N Cheese with Cauliflower and Bacon. The bacon part is essential. I’m so thankful to have had the opportunity to be part of this [...]