Homemade macaroni and cheese is one of the few items that I craved when I was pregnant--that, and peanut butter and jelly sandwiches. Weird, right? My husband is not such a fan of homemade macaroni and cheese, but that hasn't stopped me from making it occasionally. (Love you, honey!) However, as I've mentioned before, there is no cheddar in BiH, which is a macaroni and cheese staple.
Enter Gouda. Gouda is our cheese of choice ever since we got sick of that one kind of cheese that we had been using since we moved to Germany. (What kind of cheese was that anyway? Hmm.... I don't think I ever really knew. That's a little disturbing.) So it was only a matter of time before Gouda Macaroni and Cheese was made for dinner. I even added an extra 1/2 cup of noodles to make it more palatable (ie less cheese saucy) for my husband. Marriage is all about compromise.
Gouda Macaroni and Cheese
(from My Recipes)
1 tablespoon butter
1/4 cup onion, diced
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon hot red chili powder, optional (or your hot pepper equivalent)
1 1/4 cups shredded smoked Gouda cheese, divided
4 cups cooked elbow macaroni (about 2 cups uncooked) (this is the amount of noodles you're supposed to use, not the extra amount I made)
1 thick slice of bread
1) Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly.
2) Gradually add milk, salt, pepper and hot powder, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 4 minutes). Add 1 cup cheese; stir until melted.
3) Add macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish.
4) Place remaining cheese and bread in a food processor; pulse until coarse crumbs are desired texture and measure about 1/2 cup. Sprinkle macaroni with the cheese and breadcrumb mixture.
5) Bake at 350° for 20 minutes or until bubbly. Enjoy!