Rich, smoky Gouda, hot cayenne, sweet graham cracker. What a combo!
8 ounces elbow macaroni
1 pound smoked Gouda cheese
1 1/2 cups milk (I use skim)
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup grated Parmesan cheese
1 cup graham cracker crumbs
1/2 stick (4 tablespoons) butter, cold
Preheat oven to 350 degrees F. Butter a large casserole dish. Boil macaroni a couple of minutes less than the package directions. Drain.
Meanwhile, trim rind off Gouda and cut into cubes. Place in large saucepan along with milk and cook over medium flame until smooth, stirring occasionally. Stir in salt and cayenne. Pour over macaroni and mix well. Transfer mixture to the casserole dish. In a small bowl, mix together Parmesan and graham cracker crumbs. Spoon evenly over top of casserole. Cut butter into small pieces and dot the top. Bake 25 minutes, or until golden. Serves 6.