Being part Dutch, we always had “Goudse Kaas” in the house, (The English translation is cheese from Gouda.) Mom always served Gouda at her “Laura and Rob Petrie-style” wine and cheese parties. And as a child, I made a smoked Gouda dipping sauce that was served in Mom’s avocado green fondue pot. One memorable day I had a brilliant idea––why not make Mac and Cheese with my wonderful smoked Gouda dipping sauce? The next moment of brilliance on my part was to add another favorite ingredient…potato chips! That was the day this special recipe was born and it’s one I continue to prepare today. It’s truly the ultimate in comfort food luxury.
- 16 oz. (Uncooked) elbow macaroni
- 1/2 cup butter
- 1/2 cup flour
- 6 cups milk
- ½ cup green onion, sliced
- 14 oz. smoked Gouda cheese, grated
- 4 oz. sharp Cheddar cheese, grated
- Ground black pepper (to taste)
- 5 oz. potato chips (plain), crushed
- 1 Prepare pasta in the traditional method in salted water, and to an “al dente” texture. Drain and set aside.
- 2 In a heavy, medium size saucepan melt the butter over medium heat.
- 3 Stir in the flour and cook until golden in color (for a roux), it will begin to have a nutty aroma.
- 4 Stir in the milk until blended, then add the grated cheese and black pepper.
- 5 Remove from heat once the cheese has melted.
- 6 Using a 4 qt. casserole or baking dish that has been buttered, place cooked pasta into the dish, and top with the cheese sauce.
- 7 Fold the cheese sauce into the cooked pasta. Top with the green onion, and finely crushed potato chips.
- 8 Bake for 30-45 minutes.