There are 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.
Ingredients:
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!)
Directions:
- 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.
