Being from the South, Mac n Cheese was a staple for any holiday and sometimes on Sundays. The best thing about this dish is that most families (at least in my family) had their own take on this dish, adding some secret ingredient that made theirs stand out. That ingredient, they would never tell. I’m kind of breaking the rules here, but my family’s secret ingredient is one of the ingredients listed below in this recipe.
This Smoked Gouda & Rosemary Mac & Cheese is my own recipe based on flavors that have developed for me as I became an adult. My mom’s recipe (minus the gouda and rosemary and with one more ingredient😉) is still one of my favs. This one, my own is so perfect for this event.
16oz pack of elbow macaroni (I like Barilla)
8 oz (2– 8 ounce blocks) smoked gouda cheese, grated and divided
8 oz sharp cheddar cheese (I buy in the block and grate or cut into small chunks)
1 stick salted butter
8 oz can Nestle Carnation Evaporated milk
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
3 large eggs
2 teaspoons of fresh rosemary (chopped)
salt, to taste
Preheat the oven to 365°F.
Cook pasta al dente (about 7 minutes) and drain all but about 3 tablespoons of the pasta water.
Add butter and stir allowing it to melt. Add paprika, cumin and a couple dashes of salt. Stir. Add half of the cheeses and let melt while stirring. Add carnation milk and the eggs. Stir. Last, stir in the chopped rosemary.
Pour mixture into a large baking dish, then top with remaining cheese. Bake for 25 minutes.