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Baked Gouda Mac & Cheese

November 19, 2015

Yes, there are actually 3 different cheeses in this ooey-gooey dish, but Gouda is the stand-out! I learned to use Gouda cheese while living in Holland. And I quickly saw how much rich flavor it adds to any meal. This mac & cheese is an indulgence–so eat small portions and pair it with Toasted Sesame Green Beans, Roasted Garlic Lemon Broccoli, Grilled Asparagus, or a Mixed Salas with Balsamic Dressing, for a balanced meal.

2 cups uncooked macaroni noodles
2 1/2 cups chicken stock
2 cups cottage cheese
2 cups Gouda cheese, shredded
1 cup sharp cheddar cheese, shredded
2 Tablespoons butter
1 Tablespoon dried minced onion
1 teaspoon Dijon mustard
Fresh ground pepper, to taste (I like a lot!)


  • Pre-heat oven to 375 degrees F.
  • In a large microwave safe bowl, bring chicken stock to a boil. Remove from microwave and add butter.
  • Stir until butter melts.
  • Add Dijon mustard and stir until well combined. Set aside.
  • Spray 2-quart casserole dish with Pam cooking spray.
  • Add uncooked noodles to dish. Pour in chicken stock, butter, Dijon mixture. Mix well.
  • Add cottage cheese to dish and mix well.
  • Add black pepper and dried onion. Mix well.
  • Add shredded Gouda and cheddar cheeses and mix until combined.
  • Bake uncovered for 50-60 minutes, until bubbling all around and golden brown on top.
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