I wasn't sure what kind of sauce would be good with it, and I never have cream in the house, but when I received a grocery store gift card, I knew exactly what I was dropping those free dollas on: smoked gouda and heavy cream to make smoked gouda sauce!
I left the Rubbermaid on the counter long enough for the sauce to get soft again and then used a spatula to scrape it into my skillet, which was on medium heat. I added heavy cream to the sauce until it reached the same consistency it had the previous night. I added a little extra gouda, as well.
I tossed elbow macaroni in the sauce, then poured it into a Corningware dish I spritzed with baking spray. I topped the mixture with more shredded gouda, a little shredded white cheddar, panko bread crumbs and pepper bacon.
We baked it until the cheese was fully melted, then turned on the broiler just long enough to brown the panko crumbs and get the cheese nice and bubbly. To say the mac and cheese was amazing is a bit of an understatement. Neither of us could stop ourselves from filling our bowls!
For those of you who like specific measurements, click below for the recipe for smoked gouda sauce:
Smoked Gouda Cream Sauce
- 2 tablespoons of butter
- 2 teaspoons of all-purpose flour
- 1 1/2 cups of heavy cream (I used an eensy bit less).
- 2-3 cups of shredded gouda (use your best judgment).
- 1/3 teaspoon paprika
- 1/3 teaspoon nutmeg (use your judgment, again).
- Pepper to taste
- Over medium heat, melt the butter.
- Sprinkle the flour over the butter and whisk until mixed.
- Pour in heavy cream and continue to whisk. Bring to a boil and continue to stir until the mixture had reduced and can coat the back of a spoon (or your whisk).
- Add the gouda and continue to whisk until smooth. Add your paprika, nutmeg, salt and pepper.
- Toss pasta with the sauce or cover and save in refrigerator.