Reviewed: May 13, 2012

Gouda does not melt very easily so do shred well. I added powdered mustard for some zing, cheddar and Parmegean cheese to tone down the Gouda cheese. Added more flour to thicken up the milk, so I would reduce the amount of milk to 1.5 cups. Different spin on Mac & Cheese made this dish good.

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Reviewer:

LaurettaLynne

Reviewed: Jan. 22, 2012

Definitely not enough sauce, and even with 8 oz. of smoked gouda, not enough gouda flavor. I'd suggest either cutting the pasta in half, or doubling the sauce and using more gouda.

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Reviewer:

Moitz

Cooking Level: Intermediate

Home Town: Lansing, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Jan. 15, 2012

I made this exactly to specifications. I may never eat regular mac and cheese again. I mean it was delicious. The only thing I can say is that I would have like it to be a tad more creamy but otherwise AWESOME!

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Reviewer:

DES717

Cooking Level: Expert

Reviewed: Dec. 5, 2011

VARIATION: I made this with pureed broccoli & cooked chicken, in which case you need to only use about 1 c. milk to account for the additional water in those ingredients. Also, I would recommend using 6 oz of gouda and topping the dish with shredded cheddar. The recipe does not mention to cook this UNCOVERED in the oven, to brown the top. ENJOY! My kids all loved this, from my vegetarian (snuck the chicken in) to my veggie hater (couldn't pick out the broccoli)!!!

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Reviewer:

pinkgreenbean

Reviewed: Nov. 29, 2011

Not my favorite Mac and Cheese. Just as others mention, you will want to add more cheese and cut down the milk. When I first read this recipe, I thought it needed ham or bacon which I had neither. Luckily, I had some bacon in the morning and still had the bacon grease, so I used it in sub of butter. I also added Smoked Paprika and onion. In the end this Mac and Cheese didn't cut it compared to others I've made in the past. I think Gouda is not a powerful enough cheese to stand alone, so I used Extra Sharp White Cheddar with it, but it still was a bit lack luster. If I make it again, I would add sausage, ham or bacon and add some kind of veggie. Broccoli or roasted Butternut Squash.

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Reviewer:

kdbenson13

Cooking Level: Expert

Home Town: Visalia, California, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Nov. 10, 2011

I will not make this again. I increased the amount of sauce slightly, because I like a creamier mac and cheese, and more than doubled the amount of cheese called for, and the gouda flavor was barely noticeable. This dish was dry and lacking in the flavor department. A disappointment.

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Reviewer:

Allison

Reviewed: Aug. 27, 2011

This was a yummy recipe. I used 2 tbsp butter & 2 tbsp flour, and 2 cups warmed milk. I used 8oz of maccaroni pasta and 2 cups of jalapeno havarti. It was creamy. I didn't add the salt or pepper because of the type of cheese I used. Not a bite leftover. Served along with broiled tomatoes & tossed green salad.

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