Recipe: Gouda Mac and Cheese

Gouda mac and cheese – oh, and it’s gluten free. Awesome! Earlier this week I made gouda quesadillas and they were good, this mac and cheese, however, is better. Maybe because I was more in the mood for it, but either way, this is a must try.

Let’s get cooking.

Ingredients

• 1 box of pasta (I used gluten free)
• 5 oz of shredded high quality gouda (I used De Waag 3 year aged)
• 1 pack of Boursin cheese (I used chive and garlic)
• 3 tablespoons of salted butter
• 2 tablespoons of lentil flour (you could use AP GF flour, too)
• 2 cups of milk
• 1 white onion
• 1/2 cup of peas

First up, gather all of your ingredients.

Cook the pasta according to the directions and set aside. Pre heat the oven to 350 degrees.

Time to make the filling. In a pan, add in 1 tablespoon of butter and the chopped onion. Let it brown, about 4-6 minutes. Then add the peas. Cook for another 3-4 minutes. Put in a dish and set aside with the pasta.

Now, for the cheese sauce. In the same pan, melt the other 2 tablespoons of butter. Add in the flour and continually whisk until it’s nutty and brown.

Pour in the milk and keep whisking. Add in the gouda cheese and the block of Boursin cheese. Again, keep whisking. Once all of the cheese is nice and melty, add in the pasta, onion and pea mixture.

Stir all of the ingredients together. Pour into a 9×13 baking pan and bake at 350 for 20 minutes, uncovered.

Done!

Looks so good.

Serve and eat right away. It’s also good the next day, too. Oh, and this mac and cheese is too good for ketchup, so leave it in the fridge. Add some salt and pepper and you’ll be all set.

Happy Friday and thanks so much for visiting – see you again this weekend. Happy cooking.

Recipe

Print Recipe

Gouda Mac and Cheese

Author: Ali

Servings: 6

Gouda mac and cheese – oh, and it’s gluten free. Awesome! Earlier this week I made gouda quesadillas and they were good, this mac and cheese, however, is better. Maybe because I was more in the mood for it, but either way, this is a must try.

Prep Time15 minutes minutes

Cook Time20 minutes minutes

Total Time35 minutes minutes

CourseDinner

CuisineAmerican

Ingredients

• 1 box of pasta I used gluten free
• 5 oz of shredded high quality gouda I used De Waag 3 year aged
• 1 pack of Boursin cheese I used chive and garlic
• 3 tablespoons of salted butter
• 2 tablespoons of lentil flour you could use AP GF flour, too
• 2 cups of milk
• 1 white onion
• 1/2 cup of peas
• 5 oz of shredded high quality gouda I used De Waag 3 year aged
• 1 pack of Boursin cheese I used chive and garlic
• 3 tablespoons of salted butter
• 2 tablespoons of lentil flour you could use AP GF flour, too
• 2 cups of milk
• 1 white onion
• 1/2 cup of peas

Instructions

• First up, gather all of your ingredients.
• Cook the pasta according to the directions and set aside. Pre heat the oven to 350 degrees.
• Time to make the filling. In a pan, add in 1 tablespoon of butter and the chopped onion. Let it brown, about 4-6 minutes. Then add the peas. Cook for another 3-4 minutes. Put in a dish and set aside with the pasta.
• Now, for the cheese sauce. In the same pan, melt the other 2 tablespoons of butter. Add in the flour and continually whisk until it's nutty and brown.
• Pour in the milk and keep whisking. Add in the gouda cheese and the block of Boursin cheese. Again, keep whisking.
• Once all of the cheese is nice and melty, add in the pasta, onion and pea mixture.
• Stir all of the ingredients together. Pour into a 9x13 baking pan and bake at 350 for 20 minutes, uncovered.
• Done! Looks so good.