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Ingredients

• ✓ smoked gouda cheese
• butter
• sourdough bread
• cooking spray
• elbow macaroni
• cheddar cheese
• butter
• milk
• cornstarch
• half and half
• salt
• white pepper
• paprika

Instructions

1. 1 Melt 1 tablespoon butter on a griddle over medium-high heat. Add bread and cook until toasted, 1 to 2 minutes per side. Set aside to cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
3. 3 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large bowl.
4. 4 Place cooled toast in a resealable bag and slowly crush with the bottom of a saucepan or a rolling pin. Set bread crumbs aside.
5. 5 Mix Cheddar and Gouda cheeses together and divide into 4 equal piles.
6. 6 Melt 1/2 cup butter in a saucepan over medium heat.
7. 7 While butter is melting, whisk 1 cup milk and cornstarch together in a bowl until cornstarch has dissolved. Add milk-cornstarch mixture to the melted butter. Gradually mix in remaining 1/2 cup milk and half-and-half. Cook, whisking continuously, until mixture thickens to the consistency of a milkshake, 3 to 5 minutes. Add 2 piles of cheese, one at a time, whisking after each addition until cheese has completely melted.
8. 8 Pour cheese sauce over cooked macaroni and mix to coat. Transfer 1/2 of the mac and cheese mixture to the reserved baking pan and spread evenly. Sprinkle 1 pile of cheese over top. Evenly distribute the rest of the mac and cheese mixture into the pan, sprinkle with remaining cheese, and top with reserved breadcrumbs.
9. 9 Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.

By David Mattey

Ingredients

• ✓ smoked gouda cheese
• whole wheat penne pasta
• olive oil
• zucchini
• green bell pepper
• carrot
• mushroom
• onion
• garlic
• tomato
• chicken broth
• parsley
• basil
• oregano
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook pasta in boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat olive oil in a skillet over medium heat. Stir in zucchinis, bell pepper, carrots, mushrooms, and onions; cook and stir until onions are softened and translucent, about 5 minutes. Add garlic and cook for 1 minute more. Stir in tomatoes, chicken broth, parsley, basil, oregano, and red pepper flakes.
3. 3 Bring to a boil, then reduce heat to low and simmer until sauce thickens. Stir in pasta and cook until heated through, about 2 minutes. Top with Parmesan and Gouda cheeses to serve.

By Scott Koeneman