Ilchester day 16: Double Gloucester and Smoked Gouda Mac and Cheese

On Day 16, Ilchester gave us another Double Gloucester cheese. For a cheese that I haven’t had the opportunity to sample previously, this cheese will absolutely have a place of honor in my pantry. I couldn’t resist pairing today’s Double Gloucester with a smoked gouda for a bold, flavorful mac and cheese.

The cheese advent calendar from Ilchester is the passion project of Annem Hobson from So Wrong It’s Nom. Each day contains .7 oz of cheese from 9 different varieties and I’m turning each into a single serving of mac and cheese. You can follow along here.

Gouda tends to be a more complicated cheese than I give it credit for. It works beautifully in a mac and cheese, but you have to sample it before you commit to a pairing cheese. However, softer goudas tend to lean to the opening of the bite. When a cheese is smoked, it ads another layer of flavor that closes out the bite, which can overpower your closer flavors if you aren’t careful. It’s best to go for a strong closer when using a smoked cheese.

Double Gloucester Absolutely holds its own against a smoked cheese. It’s a bold, flavorful closer that can stand up in a mac and cheese.

Double Gloucester and Smoked Gouda Mac and Cheese

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Ingredients

• 16 oz pasta cooked according to package directions

• 3 tbsp butter

• 3 tbsp flour

• 3 cups whole milk

• 4 oz Double Gloucester, grated

• 4 oz Smoked Gouda, grated

• salt to taste

• pepper to taste

Directions

• Pre heat your milk in the microwave for 45 seconds – just enough to take the chill out of it.
• Melt butter in a sauce pan over medium heat and let it heat until it becomes foamy.
• Mix in flour. Cook it for a minute while stirring constantly
• Slowly add warmed milk to the butter mixture 1/4 cup at a time. Whisk it continually until combined. Season generously with salt and fresh cracked pepper.
• Once all of the milk is added, cook for a few minutes while whisking it. Do not let it boil.
  
  You will feel the sauce start to thicken. It’s ready for cheese when you rub a small amount between your fingers and it feels silky.
• Remove from heat and stir in your cheese until it’s melted and mixed into the sauce.
• Once the cheese is incorporated, use a cooked noodle to taste your sauce. If it doesn’t taste cheesy enough try adding a little more salt to bring out the flavor.
• Combine the pasta and sauce and serve.