What’s more comforting than Mac and Cheese? We all know the familiar “blue box” brand that has been around since the end of the Great Depression. In fact, some 50 million boxes were purchased during World War II because consumers could get two boxes for one food ration stamp.
Mac and Cheese has evolved since the early “blue box” days, but it remains near the top of the comfort food list. I created this decadent Smoked Gouda Mac and Cheese recipe many decades ago and it’s still one of my favorites. The aromatic and caramel-like essence of Gouda pairs well with the boldness of sharp cheddar and enhances the depth of flavor. And of course, the green onion and potato chip crust provides a welcome texture and color addition. It’s truly the ultimate in comfort food luxury.
Smoked Gouda Mac and Cheese Bungalow Style
Yield:10 to12 one cup servings
Preheat oven to 350 degrees.
16 oz. (Uncooked) elbow macaroni
1/2 cup butter
1/2 cup flour
6 cups milk
1/2 cup green onion, sliced
14 oz. smoked Gouda cheese, grated
4 oz. sharp cheddar cheese, grated
Ground black pepper (to taste)
5 oz. potato chips (plain), crushed
Prepare pasta in the traditional method in salted water, and to an “al dente” texture. Drain and set aside. In a heavy, medium size saucepan melt the butter over medium heat. Stir in the flour and cook until golden in color (for a roux), it will begin to have a nutty aroma. Then stir in the milk until blended, add the grated cheese and black pepper. Remove from heat once the cheese has melted. Using a 4 qt. casserole or baking dish that has been buttered, place cooked pasta into the dish, and top with the cheese sauce. Fold the cheese sauce into the cooked pasta. Top with the green onion, and finely crushed potato chips.
Bake for 30-45 minutes.