Mac N Smoked Gouda With Cauliflower Recipes

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CAULIFLOWER "MAC" WITH BACON AND SMOKED GOUDA

Swap out the pasta in macaroni and cheese for golden roasted cauliflower, and you'll be able to justify having seconds (and thirds).

Provided by Food Network

Categories     side-dish

Time 1h35m

Yield 12 to 16 servings

Number Of Ingredients 7



Cauliflower

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil and lay the bacon out on top. Bake until crispy, 15 to 20 minutes.
  • Meanwhile, cut off the green leaves from the cauliflower. Using your hands or a knife, cut the florets away from the core.
  • Remove the bacon from the baking sheet and set aside. Put the cauliflower on the baking sheet and, using a heatproof spatula, toss with the bacon fat left behind. Spread out in an even layer, sprinkle with 1/4 teaspoon salt and some pepper and roast until golden brown, about 20 minutes.
  • Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, until a thick paste forms and turns golden brown, about 2 minutes. Add the milk 1/2-cup at a time, whisking well between each addition, and bring to a bare simmer. Whisk in two-thirds of the smoked Gouda until melted. If the sauce is too thick, add more milk, 1/4-cup at a time, until the desired consistency is reached.
  • Place the roasted cauliflower in 13-by-9-inch baking dish or large oval casserole. Crumble the bacon over the cauliflower, then pour the cheese sauce over the top, making sure all the florets are covered. Sprinkle with remaining Gouda and bake until the cheese is bubbling and the top is golden brown, 30 minutes.

1/2 pound thick-cut bacon (about 8 slices)
1 large (1- to 1 1/2-pound) head cauliflower
Kosher salt and freshly ground black pepper
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk, or more as necessary
3/4 pound shredded smoked Gouda

CAULIFLOWER, BRUSSELS SPROUTS AND SMOKED GOUDA GARBAGE BREAD

Smoked gouda and sharp Cheddar cheeses are delicious in this vegetarian garbage bread stuffed with crisp, roasted cauliflower and Brussels sprouts. Serve this to a group on a nippy fall day; it's the perfect snack after picking apples or going on a hayride.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 12



Cauliflower, Brussels Sprouts and Smoked Gouda Garbage Bread image

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment and set aside.
  • Combine the cauliflower florets, Brussels sprouts and olive oil on a rimmed baking sheet. Sprinkle with salt and pepper and toss until evenly coated. Bake, stirring halfway through, until lightly charred and tender, about 40 minutes. Transfer the baking sheet to a rack and let the vegetables cool. Reduce the oven temperature to 400 degrees F.
  • Toss the Cheddar, gouda, mozzarella, paprika and cayenne in a medium bowl until evenly combined. Set aside 1/2 cup of the cheese mixture in a separate bowl.
  • On a lightly floured work surface, roll the dough into a 20-by-14-inch rectangle. Spread the cheese mixture evenly over half of the dough, starting from the shorter end, leaving a 1-inch border on the sides. Scatter the roasted vegetables evenly over the cheese. Working from the short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
  • Transfer the log to the prepared baking sheet, brush the dough all over with the egg wash and sprinkle with the reserved cheese mixture. Bake until the bread is golden brown and the cheese is browned on top, about 40 minutes.
  • Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm.

1 head cauliflower, trimmed, cored and broken into medium florets (1 1/2 pounds)
10 Brussels sprouts, trimmed and quartered (8 ounces)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 cups grated sharp Cheddar (6 ounces)
2 cups grated smoked gouda (6 ounces)
1 cup grated mozzarella (4 ounces)
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
All-purpose flour, for dusting
1 1/2 pounds store-bought pizza dough (see Cook's Note)
1 large egg, beaten, for egg wash

SMOKED GOUDA MAC AND CHEESE

Provided by Food Network

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 7



Smoked Gouda Mac and Cheese image

Steps:

  • Heat the milk in a large saucepan over medium-low heat to 185 degrees F.
  • In a separate large pot over medium heat, make the roux by melting the butter and slowly whisking in the flour and onion powder. Once the milk has reached temperature, add the roux and the cheese. Using an immersion blender, carefully blend all ingredients until smooth. Season with salt and pepper. Stir in the macaroni.

1 gallon whole milk
1 pound unsalted butter
2 cups all-purpose flour
1 teaspoon onion powder
21 ounces smoked gouda cheese, shredded
Kosher salt and freshly ground black pepper
3 1/2 pounds macaroni, cooked to al dente

SMOKED GOUDA CHEESE MACARONI

Provided by Emeril Lagasse

Categories     main-dish

Yield 6 servings

Number Of Ingredients 10



Smoked Gouda Cheese Macaroni image

Steps:

  • Preheat the oven to 375 degrees F. Put the water, 1/2 teaspoon of the salt, and the oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 teaspoon salt and the white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts. Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot. Garnish with parsley.

6 cups water
1 teaspoon salt
1/8 teaspoon vegetable oil
1 pound ditalini or small elbow macaroni
2 tablespoons plus 1/2 teaspoon unsalted butter
2 tablespoons bleached all-purpose flour
2 1/2 cups milk
1/4 teaspoon freshly ground white pepper
1/4 pound smoked Gouda cheese, grated
Parsley

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