Mayfield Gouda

From Scratch Mac n’ Cheese

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March 28, 2017

From Scratch Mac n’ Cheese 0 5 0

"I just used some of the products we've been getting from you guys to make a pretty delicious macaroni and cheese dish. I wrote this down from memory so hopefully it's accurate. It uses the smoked cheddar and Mayfield Gouda along with an heirloom corn chip topping." - Blair S.

Mayfield Gouda


1Preheat oven to 400F degrees.

2In a medium to large saucepan over medium-high heat, melt 4 tbsp butter and then whisk in the flour. Keep whisking until the flour and butter are combined. Cook for 8-10 minutes or until a light golden brown.

3Meanwhile, in a small saucepan over low heat, warm up the milk and cream.

4Once the flour and butter mixture is cooked through, add in the milk/cream and whisk vigorously, cooking for approximately 10 minutes. Continue to stir occasionally, or until it has thickened sufficiently.

5Once the bechamel is ready, add in the cheese one small handful at a time, continuously stirring. Add in the nutmeg, sage, lemon pepper, garlic powder, salt and pepper.

6In a casserole dish, add in the cooked macaroni and then the cheese sauce, combining thoroughly. Top with the corn chips and one tbsp of melted butter.

7Bake in oven for 10-15 minutes or until the corn chips are browned on top and the cheese is bubbling through.


8 oz smoked cheddar (shredded)

8 oz gouda (shredded)

2 cups milk

1/4 cup heavy cream

1 tbsp salt (adjust to taste)

1 tbsp pepper (adjust to taste)

1/2 tsp nutmeg

1/2 tsp sage

1/2 tsp lemon pepper

1/2 tsp garlic powder

5 tbsp butter (set 1 tbsp aside, melted)

4 tbsp flour

1 lb elbow macaroni (cooked until just before al dente)

1 cup heirloom corn chips (food processed to resemble breadcrumbs)


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