Smoked Gouda Mac and Cheese
Warning: Once you try this three-cheese trifecta, boxed mac-and-cheese simply won't cut it anymore!
Photography by Christopher Testani
Recipe by Kelley Geller
Start to Finish: 30 minutes | Servings: 4 |
Ingredients
1 lb. bulk Italian sausage
2 tbsp. olive oil
1 qt. chicken stock
12 oz. elbow macaroni
1 can (about 12 oz.) evaporated milk
8 oz. smoked Gouda, grated
4 oz. mascarpone cheese
Torn fresh basil
Preparation
In large skillet, cook sausage in oil over high, breaking up meat with spoon, until browned, about 5 minutes. Add stock and pasta. Bring to boil. Reduce heat to medium. Cook, stirring occasionally, until pasta is almost al dente. Stir in milk, Gouda, and mascarpone. Cook, stirring often, until pasta is al dente and Gouda melts, about 2 minutes; season. Remove from heat. Let stand until sauce thickens, about 5 minutes. Top with basil.
