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Gouda Mac and Cheese

By: Tony Street from
Gouda Mac and Cheese
Gouda Mac and Cheese

"Perfect side to go with your steak dinner. One of our favorites from our award-winning steakhouse in Dallas. The Y.O. Steakhouse is a downtown Dallas institution and the brand goes all the way back to 1880 when Texas was a frontier state. Noted for its Texas cuisine, and home to the best game menu in Dallas, the Y.O.’s buffalo filet mignon was declared one of America’s best steaks by the Food Network. Enjoy the flavor of this mac and cheese variation."

Notes3 tbsp chopped garlic
½ tbsp black pepper
¼ cups white wine
1 ½ cups heavy whipping cream
½ tbsp wet chicken base
¼ cups grated smoked gouda cheese
¼ cups sharp cheddar cheese
¼ cup American cheese
¼ cup Panko Japanese breadcrumbs
¼ cups parmesan cheese
6 oz. elbow macaroni or medium shells

Serves10 People

Preparation Time45 min

Cooking Time30 min

  1. Boil pasta in salted water 7-12 minutes. You can refrigerate overnight and use later as needed.

  2. Mix the breadcrumbs and parmesan cheese and set aside

  3. Add the first five ingredients in a large double boiler and cook over a medium heat stirring the mixture regularly until it starts to steam on top.

  4. Add the cheeses and stir constantly until completely mixed and remove from heat.

  5. Mix the pasta and sauce together until creamy but not runny.

  6. Put in a baking dish and sprinkle with the breadcrumb mixture

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This is a mac and cheese recipe I can definitely get used to. It is so unique! White wine, heavy cream, and of course, the gouda cheese. So flavorful for mac and cheese! Also, what is wet chicken base and where do you find it? Does that mean chicken broth? Is this recipe not for a vegetarian then? Please advise!


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