Mac ‘n’ Gouda

Gouda is The Boyfriend’s favourite cheese. He enjoys eating it and promoting its greatness – I think it even came up once or twice on our first date. For this reason, his colleagues imported an entire wheel of three year matured Gouda from Holland and gave it to him for Christmas. This not only made him very happy, it also inspired a challenge to come up with different ways to cook with the cheese, other than grating a little on pasta, grilling it on toast, slicing it into a sandwich or cutting off a hunk as a snack.

So, our first effort came in the form of Macaroni Cheese – the ultimate comfort food on a hungover New Year’s Day. To make this dish of cheesy dreams we adapted The Boyfriend’s mum’s recipe and, on this occasion, used Penne rather than Macaroni as Sainsbury’s had run out (how could they?!).

Serves 3-4 (or on this greedy occasion, 2)

Ingredients

  • 200g of grated Gouda
  • 1 x ball of Mozzarella, torn into bite sized chunks
  • 400g of Macaroni or any other tubular pasta
  • 1 rounded teaspoon of Dijon mustard
  • 1/2 pint of semi-skimmed milk
  • 2 x tbsp plain flour
  • 25g unsalted butter
  • Salt & pepper to taste

Method

  • Pre-heat the oven to 200°C
  • Add the pasta to boiling water and cook until al dente
  • Whilst the pasta is cooking, melt the butter in a saucepan before adding the flour to make a paste
  • Gradually stir the milk into the paste over a low heat until it becomes a sauce
  • Add two thirds of the grated Gouda to the sauce and, once it’s melted, stir in the mustard and a ladle full of the pasta water
  • Tumble the cooked pasta into a shallow baking dish (we used a pastry tin, which may seem strange, but The Boyfriend had only just moved into his flat)
  • Pour the sauce over the pasta and scatter the mozzarella on top
  • Make sure the pasta is coated in the sauce before putting it in the oven
  • After ten minutes, take the dish out of the oven and scatter the remaining grated Gouda over the top
  • Grill until the cheese has started to brown on the top
  • So you don’t feel too unhealthy, serve with rocket (its strong flavour cuts through the cheese) tossed in Balsamic vinegar and olive oil

3 responses to “Mac ‘n’ Gouda

  1. I used Gouda to make Macaroni Cheese a few month back, delicious. I’m quite a fan of throwing whatever crumbs of cheese I have about the place.

    I’m also intrigued that both you and I refer to the dish as simply Macaroni Cheese where as Mrs. B (used) to refer to the meal as Macaroni & Cheese.

    Needless to say after years of my cooking Macaroni Cheese for her (naturally if I cook I name it) she has now dropped this superfluous ampersand. 😀

    • Glad you like using Gouda too – it really did taste delicious! Also, the name is debatable – on the one hand I say Mac ‘n’ Cheese, which does translate as Macaroni and Cheese, but when I say it fully it’s Macaroni Cheese. I guess we’ll never really know what’s right, but I do agree that the cook should get to name the dish!

  2. Sounds like a great quick, tasty and easy meal – something to try this weekend!

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