gouda

Jalapeño Poppers with Smoked Gouda recipe | Epicurious.com

jalapeño chiles

cream cheese

Gouda

Salt

cilantro

Here's what you need: whole milk, elbow macaroni, butter, cheddar cheese, salt, pepper, fresh parsley

Easy One-pot Mac ‘n’ Cheese Recipe by Tasty

milk

elbow macaroni

butter

cheddar cheese

salt,

pepper,

parsley,

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In a large pot on medium-high heat, gently heat the milk to a simmer.

Add in the elbow macaroni. Cook until the pasta is tender.

Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.

https://vid.tasty.co/output/64207/mp4_640x640/1511818798

Rezept für Ofenkartoffeln mit Käse-Topping » Über 7424x nachgekocht » 15min Zubereitung » 7 Zutaten » 265 kcal/Portion

Ofenkartoffeln mit Käse-Topping

Kartoffeln, vorw. festk. 6 St.

Salz Prise

Bund

Gouda, jung am Stück 100 g

saure Sahne 150 g

Pfeffer, schwarz Prise

Muskatnuss, gemahlen Prise

Backofen auf 200 °C (Ober-/Unterhitze) vorheizen. Kartoffeln in einem Topf mit Salzwasser bedeckt zum Kochen bringen und ca. 10 Min. garen. Abgießen, ausdampfen lassen und einzeln in Alufolie wickeln. Kartoffeln für ca. 30 Min. im Ofen backen.

Inzwischen Frühlingszwiebeln waschen, trocken schütteln, Wurzelenden entfernen und leicht schräg in Scheiben schneiden. Gouda fein reiben. In einer Schüssel saure Sahne, Gouda und Frühlingszwiebeln vermengen, mit Salz, Pfeffer und Muskat abschmecken. 

Kartoffeln aus der Folie wickeln, oben etwas aufbrechen und das Käsetopping darauf verteilen. Leicht schmelzen lassen, dann servieren.

Guten Appetit!

How to make the perfect classic Monte Cristo sandwich. Ingredients are simple. It&#8217;s all about the method! You&#8217;ll never make a normal grilled cheese again!

Classic Monte Cristo Sandwich

white sandwich bread

ham (or turkey)

gouda cheese

mayonnaise (opt.)

paprika

Salt and pepper

butter,

How to make the perfect classic Monte Cristo sandwich. Ingredients are simple. It's all about the method! You'll never make a normal grilled cheese again!

Knusper-Fans aufgepasst! Herzhafte Croûtons spielen in diesem Salat die Hauptrolle: probier jetzt das REWE Rezept für Brotsalat mit Gürkchen und Käse »

Herzhafter Brotsalat mit Gürkchen & Käse

500 g ja! Bauernschnitten

Knoblauchzehe

Glas ja! Cornichons (720 ml, 360 g)

2.5 EL ja! Olivenöl extra nativ

Kirschtomaten

grosse rote Zwiebel

Dose(n) ja! Kidneybohnen

150 g ja! Gouda jung am Stück

ja! Salz

Pfeffer

Ditch the box for good! Smoked Gouda Mac &amp; Cheese is a deliciously rich &amp; creamy dish that is the essence of comfort food.

Smoked Gouda Mac &amp; Cheese with Bacon

lb of macaroni (your choice)6 oz cream pepper

Bring water to boil in large pot and add pasta and cook until al dente.

When pasta is done, drain pasta reserving 1 C of pasta water.

Return pasta to pot and add butter, cream cheese and pasta water.

Heat over medium low heat until cream cheese has melted.

Add shredded gouda cheese along with milk and heavy cream and cook stirring often over low heat until sauce thickens. If needed you can add more milk to desired consistency.

In a saute pan cook bacon until crispy and remove from pan reserving 1/4 C bacon grease.

Using an oven safe 4 qt container add bacon grease and rub sides to coat.

Transfer mac and cheese to container and bake for 20 minutes.

Remove from heat and garnish with chopped bacon.

Nice smoky taste with the smoked cheese and bacon. Came together really easy. It had a fantastic flavor too.

I mean there is a fried egg, bacon and a whole ton of gouda cheese involved. Heck yes. Plus, it is pretty easy and one epic lunch or dinner. Like on a crisp fall afternoon or a night when you just want something easy and cozy. Yup, this is that sandwich!

Crispy Kale BLT Croque Madame with Smoked Gouda + Avocado

flour

milk (I used 2%)

salt

pepper

nutmeg

smoked gouda cheese (shredded)

bacon

grape tomatoes (halved

kale (chopped)

olive oil

eggs (cooked to your liking)

rye bread

avocado (sliced)

Preheat the evon to 400 degrees.

Line a baking sheet with foil and place the bacon in a single layer on the foil. Bake in the oven for 15- 20 minutes or until crispy, rotating the pan half way through. At the same time cook the kale. Place kale in a large bowl and massage with olive oil, salt and pepper. Spread on a baking sheet in a single layer and roast for 10 minutes. Toss well and roast for 5 minutes more, until slightly crispy but not golden.

While those cook start the roux. In a small sauce pan melt the butter over medium heat. Add the flour and whisk for one minutes. Slowly add in the milk, whisking constantly. Bring to a simmer and add the nutmeg, salt and pepper, Cook 1 or 2 minutes and then remove from the heat and add 1/2 cup of the shredded gouda cheese. Stir until melted and smooth.

Butter the outside of 4 slices of rye bread. One the inside of all 4 slices of bread spread 1-2 tablespoons of the cheese sauce, leaving about 2 tablespoons for topping each sandwich. Add the tomatoes on top of the cheese sauce.

When the kale and bacon are ready remove from the oven and add half of both the bacon and kale to one side of each sandwich. Sandwich the halves together.

Preheat the broiler to high.

Heat a medium size skillet over medium high heat. Melt a tablespoon of butter and place both sandwiches in the skillet, cook for 2 minutes per side or until golden and crisp. Remove from the skillet and top each sandwich with the remaining cheese sauce and shredded cheese. Place on a baking sheet and broil for 30 seconds to melt the cheese. (This is when I cooked my eggs)

Remove from the oven and top with 2-3 slices of avocado and an egg. EAT!

Poutine typiquement québécoise

pommes de terre moyennes

g de sauce barbecue ou sauce brune

g de gouda

Éplucher les pommes de terre et les couper en forme de frites. Faire frire les pommes de terre à 160-170°C et ensuite  à 180-190°C durant 2 min.

De préférence dans un bol pas trop haut (du style bol à pâtes), y mettre les frites, ajouter le fromage en grains et verser la sauce brune chaude.

https://assets.afcdn.com/video13/20200620/v_635675_HD.mp4

Fill these yummy sandwiches with whatever feels right – prosciutto, grilled eggplant and mozzarella, or smoked salmon, rocket and melting Gruyère. If you don’t feel like firing up the grill, they cook well in a dry frypan.

Grilled cheese, prosciutto and anchovy panini

fontina, Gruyère

panini (Italian bread rolls), halved

prosciutto

anchovy fillets, halved lengthwise

spinach leaves

About as fall as a pasta dish gets. Crispy bacon and creamy Gouda and pumpkin all in a baked pasta!

Bacon Pumpkin Stuffed Shells

sweet onion, chopped

garlic,

bacon grease (or butter)

pumpkin puree

lb. large shells, cooked al dente

Chives, garnish

Potatoes covered in cheese is never a bad thing.

New Potatoes With Mimolette

lb. new or other small waxy potatoes (about 1"

Kosher salt, freshly ground pepper

Tbsp. unsalted butter,

lime juice, divided

piment d’Espelette

Mimolette, Parmesan, aged Gouda,

As with many things in life, these tender, deeply golden new potatoes from À Table author Rebekah Peppler are even better showered with a flurry of cheese—in this case sweet, nutty Mimolette. If you can’t find the electric orange French cheese, use Parmesan, aged Gouda, or aged cheddar as a substitute. Each alternative will lend its own flavor to the final dish, but at the end of the day they’re still potatoes covered in cheese, and that’s never a bad thing.

Bon Appétit

Heat oil in a large heavy skillet, preferably cast iron, over medium. Add potatoes and season with salt and pepper. Cook, tossing occasionally, until potatoes are golden brown all over, 10–12 minutes.

Add butter, 2 Tbsp. lime juice, 2 tsp. piment d’Espelette, and ½ cup water to skillet. Cover, reduce heat to low, and cook, tossing occasionally, until potatoes are fork-tender and no liquid remains, 10–12 minutes. Remove from heat and stir in remaining 1 Tbsp. lime juice. Taste and season with more salt and pepper if needed.

Transfer potatoes to a platter and blanket with cheese. Dust generously with more piment d’Espelette.

To find the most decadent&nbsp;mac and cheese recipe, we went to the experts at&nbsp;Murray's Cheese in&nbsp;New York City. They serve a version of this at their Mac &amp; Cheese Bar, but it's easy enough to make at home and will feed an army!&nbsp;Grating your own cheese will result in a smoother, creamier texture than the pre-grated cheese you can buy at the grocery store. Trust us, it's worth it. Feel free to toss in your favorite add-ins like scallions, bacon&nbsp;or even these unexpected ingredients that go great with&nbsp;mac and cheese.

Gooey, Creamy Mac and Cheese

elbow macaroni, cooked

bay leaf

garlic

all-purpose flour

cheddar

fontina

black pepper

cayenne

panko breadcrumbs

lemon

fresh thyme, minced

Cook your elbow pasta until al dente, drain, and set aside.

Cut a slit into the halved onion and place a bay leaf in the slit.

Place the onion into a saucepan with 2 whole cloves of garlic.

Start making the mornay sauce by adding the milk to the saucepan and simmer at medium-low heat.

In a separate large saucepan, melt 8 tbsp of butter and add ½ clove grated garlic.

Cook for 30 seconds and then slowly add the flour, whisking to combine, and cook for 2 more minutes.

Ladle in the warm milk (without the onion, bay leaf and garlic), whisking constantly, until combined and smooth.

Add the nutmeg, black pepper, and cayenne pepper.

Add 5 ounces cheddar, 5 ounces Taleggio, 3 ounces fontina, and 3 ounces Gouda.

Pour the mornay sauce over the cooked pasta and toss to combine.

Mix in the rest of the cheeses until it's at your desired consistency.

In a small sauté pan, melt 3 tablespoons butter and add the panko breadcrumbs, thyme and lemon zest.

Evenly sprinkle onto the macaroni in the baking dish.

Bake in a 350°F oven for 20 minutes and serve immediately.

https://videodam-assets.thedailymeal.com/filestore/5/2/6/8_5146f9ff4ad6b6a/5268_0aefd3c95dbe824.mp4?v=2020-01-15+22%3A04%3A41

Watch how the experts at Murray's do decadent, oven-baked mac and cheese.

The Gooiest, Creamiest Mac & Cheese on the Planet

This is my new favorite breakfast casserole. Easy to mix up the night before with challah bread, sausage, and loads of cheese. It bakes up golden brown and beautiful. YUM.

Challah Breakfast Casserole

sweet Italian sausage

shallot,

challah bread, toasted

eggs

heavy cream

gouda (or Gruyere) cheese, grated

scallions, garnish

The love child of French onion soup and French onion dip. Need we say more? 

Creamy French Onion Dip

extra-virgin olive oil

sweet onions, thinly sliced

garlic cloves, thinly sliced

bay leaves

½ tsp. crushed red pepper flakes

thyme,

cream cheese, room temperature

mayonnaise

sour cream

lb. Gruyère, coarsely grated, divided (about 4 cups)

panko

baguette, sliced

pears, sliced

red endive, leaves

Think of this crowd-pleaser as the love child of French onion soup and French onion dip: an ooey-gooey, salty, tangy Gruyère-filled dip with jammy caramelized onions. Gruyère is classic for that French onion soup flavor, but any fairly firm cheese like cheddar or Gouda will work—you can even mix and match if you’d like.

Preheat oven to 350°. Heat 3 Tbsp. oil in a large skillet over medium. Add onions, garlic, bay leaves, red pepper flakes, 1 thyme sprig, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and cook, stirring occasionally, until onions are golden and jammy, 15–20 minutes.

Meanwhile, stir cream cheese, mayonnaise, and sour cream in a large bowl to combine (a few lumps are okay).

Remove bay leaves and thyme sprig from onions; discard. Transfer onions to cream cheese mixture. Add 3 cups Gruyère and season with pepper; stir to combine. Transfer dip to an 8" cast-iron skillet or 2-qt. ovenproof baking dish and spread into an even layer with a rubber spatula.

Toss panko, remaining Gruyère, remaining 1½ tsp. oil, and remaining ¼ tsp. salt in a medium bowl to combine, then sprinkle over dip. Bake until heated through and top is lightly browned, 25–30 minutes.

Heat broiler. Broil dip until bubbling and golden brown, about 3 minutes. Let cool 5 minutes.

Scatter more thyme over dip and serve with baguette, pears, and endive alongside for dipping.
Do ahead: Dip (without panko mixture) can be made 3 days ahead. Cover and chill. Top with panko mixture just before baking.

Bacon Gouda Mac and Cheese is delicious, quick and easy, ready in about 40 minutes. This recipe is loaded with your favorite shaped pasta or macaroni, smoked gouda cheese, white cheddar cheese, seasonings, and topped with crisp crumbled bacon.

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The most viewed gouda recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Easy One-pot Mac ‘n’ Cheese Recipe ...

Ofenkartoffeln mit Käse-Topping

Classic Monte Cristo Sandwich

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Poutine typiquement québécoise

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New Potatoes With Mimolette

Gooey, Creamy Mac and Cheese

Challah Breakfast Casserole

Creamy French Onion Dip

Bacon Gouda Mac and Cheese

Smoked Gouda Mac and Cheese

Gouda Bacon Macaroni and Cheese

Salted Honey Apple and Gouda Toast.

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Spinach Blueberry Superfoods Salad

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