Smoked Gouda Mac & Cheese

By:
Johanne Depelteau

Using the right amount of smoked gouda cheese, chipotle and sausage will give you the perfect macaroni and cheese in terms of flavour and texture. The subtle flavour of the smoked Gouda sauce goes really well with the crispy, smoked paprika breadcrumb topping. Have a taste!

Serves
4-6
Preparation
30 MIN
Cooking
40 MIN
Recipe ingredients
Ingredients
375
g
penne or other short pasta, cooked al dente
3
tbsp.
Natrel butter
2
garlic cloves, chopped finely
3
tbsp.
flour
1
cup
Lapsang Souchong tea, brewed
cups
Natrel Fine-Filtered 3.25% milk
2
cups
Agropur Grand Cheddar aged 2 years, grated
1
cup
ANCO smoked Gouda, grated
1
cup
Il Villaggio Parmesan, grated
1
chorizo sausage, finely chopped
Crispy breadcrumb topping
1
cup
Panko-style breadcrumbs
½
cup
Il Villaggio Parmesan, grated
1
tbsp.
smoked paprika, mild or spicy, to taste
¼
cup
Natrel butter, melted
Salt and pepper to taste
Preparation
Preheat the oven to 400°F (200°C).
In a bowl, mix the breadcrumbs, half of the parmesan, paprika and butter.
Bake about 10 minutes or until breadcrumbs are golden.
Sauce
In a pot, melt the butter and soften the garlic.
Add the flour and stir for 1 minute, making sure the flour doesn’t brown.
Add brewed tea and milk, beating with a whisk to obtain a smooth sauce.
Simmer for 15 minutes, stirring regularly until sauce thickens.
Macaroni
Mix in half of the cheddar, smoked Gouda, half of the parmesan and pasta. Pour into a baking dish, cover with the remaining cheddar, breadcrumbs and chorizo.
Bake for 20 minutes or until golden.

Find all products in this recipe

salted butter
fine-filtered-3.25%-1L