Gouda Baked Mac and Cheese
Hey Beleafers!
Awww Yeah we’re approaching gobble till you wobble season and if you just need a dish that hits all the comfort food notes, than this Gouda Baked Mac and Cheese does exactly that. It's rich, creamy, and has a bit of everything – gooey Gouda cheese, sautéed veggies, and even some hearty Gardein beef crumbles. This is the kind of dish that’s perfect for chilly nights, potlucks, or whenever you’re just in the mood to treat yourself to something seriously delicious.
The best part? This mac and cheese comes together with a flavorful mix of kale, bell peppers, and a bit of spice, all topped off with a melted cheese crust. If you’re looking to step up your mac and cheese game, grab your baking dish and let’s get into it!
Gouda Baked Mac and Cheese Recipe
Ingredients:
Pasta of your choice
Olive oil (for sautéing)
Gardein beef crumbles (about 1 cup)
Green bell pepper (1, diced)
Red bell pepper (1, diced)
White onion (1, diced)
Kale (1 cup, chopped)
Fresh garlic (2 cloves, minced)
Garlic powder (1 tsp)
Black and white peppercorn (freshly ground, to taste)
Mexican fiesta seasoning (1-2 tsp)
Fenugreek (1/2 tsp, optional)
Apple cider vinegar (1-2 tbsp, just a splash for that extra tang)
Gouda cheese (1 block, melted)
Almond milk (a splash, to make the cheese extra gooey)
Himalayan salt (to taste)
Mexican four-cheese blend (for topping)
Mozzarella cheese (for topping)
Instructions:
1. Sauté the Veggies and Beef Crumbles:
Start by heating a drizzle of olive oil in a large skillet over medium heat. Add your Gardein beef crumbles, green and red bell peppers, and diced white onion, along with the chopped kale. Let everything cook down until the veggies are soft and the crumbles are browned. Add minced fresh garlic and a sprinkle of garlic powder, black and white peppercorn, and Mexican fiesta seasoning. For a little something extra, toss in a pinch of fenugreek and a splash of apple cider vinegar – it gives the dish a subtle tang that takes it to the next level.
2. Melt the Gouda Cheese:
In a separate pan, melt your block of Gouda cheese over low heat, stirring until smooth. Add a splash of almond milk to help the cheese get extra creamy and pourable. Season with a bit of black and white pepper and a dash of Himalayan salt.
3. Cook the Pasta:
While you’re working on the veggies and cheese sauce, bring a pot of salted water to a boil and cook your pasta until al dente. Drain and set aside.
4. Assemble the Mac and Cheese:
Now it’s time to bring it all together! Grab your baking dish and layer in the sautéed beef and veggie mixture. Pour the melted Gouda cheese sauce over the top, making sure everything is evenly coated. Add your cooked pasta, and gently mix until all ingredients are well combined.
5. Top with Cheese and Bake:
For the finishing touch, sprinkle a generous amount of Mexican four-cheese blend and mozzarella on top. Pop the dish into the oven and bake at 350°F until the cheese is melted and bubbly, with those perfect crispy edges. This usually takes about 20-25 minutes.
6. Serve and Enjoy!
Once that cheese is golden and bubbling, it’s ready to serve! Scoop out a hearty portion and let the gooey goodness work its magic. This mac and cheese has all the cozy vibes you need for a truly comforting meal.
Final Thoughts:
This Gouda Baked Mac and Cheese is everything you want in comfort food: cheesy, flavorful, and packed with hearty ingredients that’ll keep you coming back for seconds. Whether you’re making this for a dinner with friends or a night in, it’s sure to be a crowd-pleaser. And hey, if you’re anything like me, you might just find yourself making this on repeat!
If you give this a try, snap a pic and tag me – I want to see all your cheesy creations!
Bon appétit, Beleafers!
Today’s Side Dish: The origins of Mac and Cheese
Baked mac and cheese actually dates back to the 14th century! The earliest known recipe comes from a medieval English cookbook called the Forme of Cury, which featured a dish called “makerouns” made from pasta and melted cheese. Later, the dish gained popularity in France, and Thomas Jefferson is credited with bringing it to America in the late 1700s after tasting it in Paris. Since then, it’s become a beloved comfort food staple in kitchens around the world, especially in its baked, golden-topped form we all love today!