Wednesday, June 26, 2013

Gouda & Gruyere Macaroni & Cheese

Most of you know, my day job is a Cheese Monger and a local grocery store, ok my official tital is Cheese Master, but I don’t like to throw that around. (I worked 23 years to earn the title of master, I’m keeping it!)  So throughout the day, I am recommending different cheese to people, from Cheese plate to recipes.  I was motivated to make a macaroni and cheese, with some of our great cheeses.

A little more about the cheese I used:

Murray’s Brand Boerenkass Gouda-(Boar-en-Kaux) Boer means 'farmer' and kaas means 'cheese', in Dutch. The curds are made from raw milk and then rinsed of the acidic, watery whey before getting pressed into large, flat spherical wheels. This special treatment cuts out sharpness and allows butterscotch and cashew flavors to prevail over an 18-24 month aging period.

Cave Aged Gruyere-(Gree-Air) Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy and complex. When fully aged (five months to a year) it tends to have small cracks which impart a slightly grainy texture.


Craig’s not a fan of elbow noodles, so I used Penne, but use what you like!


Now let me tell you….I don’t think I could have made a better Mac & Cheese if I tried!


Gouda & Gruyere

  Macaroni & Cheese


 1 stick Butter
       ¼ cup Flour ( I didn’t measure)
       1 box (32oz?) Chicken Broth
        1 pint of cream (you can use regular milk, again I didn’t measure, so add a little at a time until you get the consistency you like)
        ½ teaspoon Ground Nutmeg
        Salt, to taste
        Pepper, to taste
        16 oz Penne, (or another pasta you prefer)
        12 oz Gruyere, shredded ( I used Cave Aged), reserve ¼ cup for topping
        12 oz Gouda, shredded ( I used Murray’s Boerenkass) , reserve ¼ cup for topping
        1 cup pasta water, as needed.

While your preparing the pasta, melt the butter, and add the pepper and nutmeg.  Whisk in the flour, cooking it until it is no longer pasty tasting.  Add in ½-3/4 of the chicken broth, and whisk until the broth is smooth and thick.  Add in the cream to increase the creaminess of the sauce.  If the sauce is too think, add more broth.  Slowly add in the cheese, stirring constantly to ensure it is melted thoroughly.  Drain pasta, reserving some of the water, in case you need to thin out the cheese sauce. Mix together with pasta, and sprinkle with shredded cheese.  At this point, you could bake the mac and cheese, but I didn’t, to preserve the moisture.

Serve and Enjoy!


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