My Top Picks

Mac & Cheese: 3 Chili Pepper Gouda Macaroni & Cheese

Source: Wisconsin Cheese Masters (Door County)

You can substitute any flavor of Gouda cheese. Surprisingly this is not spicy.
Marieke Hatch Pepper, Jalepeno or Chipotle Gouda (a mix of at least 2 flavors) works well too!

Ingredients

  • 8 oz. elbow macaroni (we use whole wheat)
  • 3 Tbls. unsalted butter
  • 2 Tbls. unbleached all-purpose white flour
  • 1 t. salt
  • dash of pepper
  • 1-1/2 c. milk
  • 1 Tbls. grated onion
  • 2 c. (8 oz.) shredded 3 chili Gouda cheese (can use any flavor of Gouda)
  • 1 t. dry mustard
  • 1 t. Worcestershire sauce
  • 1 egg, beaten
  • ½ c. low-fat sour cream (Daisy)
  • 6 oz. can French’s canned fried onion rings

Instructions

Cook macaroni in salted water according to package directions. Drain and transfer to a large bowl.

In a medium (2 qt.) saucepan, melt butter; blend in flour, salt and pepper. Slowly add milk; cook and stir with a wire whisk until thickened (stir constantly to avoid scorching the bottom of pan).

Add onion, cheese, dry mustard and Worcestershire sauce. Cook and stir (use a spoon) until cheese melts. Remove from burner; stir in sour cream and egg; stir to blend. Add sauce to cooked noodles.

Transfer to a greased 2-quart casserole dish and cover.

Bake at 350 degrees for 15 minutes, then remove cover, top with fried onions and continue to bake for another 10 minutes or until top is browned.

NOTE: Serves 6