This is hands down one of my favorite Mac & Cheese recipe's to date. I dated a guy many years ago who always talked about his "mothers mac & cheese", I made this for him one night for dinner..and I never heard another word about his dear old moms dish. My mother and I have been making this recipe for over 10 years and it always gets rave reviews. This dish isn't for the faint of hearts; it is rich, creamy, and extra cheesy [there is a little over a pound of cheese in this recipe]! The addition of the Smoked Gouda & Vermont Cheddar lends a sophisticated kick to an old classic.
You will need:
8oz Vermont Cheddar
8oz Tillamook Extra Sharp Cheddar
2oz Smoked Gouda
1 Can Cream & Mushroom Soup
1Pint Heavy Whipping Cream
4oz Sour Cream
Freshly Ground Black Pepper
Seasoning Salt
1 Small Bag of Large Elbow Macaroni [1lb]
Directions: Bring a stock pot of salted water to a boil, and add macaroni. Cook until al dente.
Add mushroom soup, whipping cream, sour cream, and 75 % percent of your finely grated gouda, vermont cheddar, and regular cheddar mixture [reserve the rest to sprinkle on top of the dish] to a medium saucepan on low heat. Cook just until all cheese has melted, making sure to stir continuously.
In a medium casserole dish [13x9], add your noodles then pour the sauce over them and mix well.
Add freshly ground black pepper & seasoning salt to taste.
Sprinkle the remainder of your cheese mixture on top of your dish, cover with foil and cook on 350 degrees for 25-35 minutes.
Remove the foil, then place the dish in the broiler for about 2-3 minutes
Let sit for about 10-15 minutes..and serve
