Type what you have

Ingredients

• ✓ gouda cheese
• mashed potato
• bacon bits

Instructions

1. 1 Follow package direction and prepare mashed potatoes.
2. 2 Stir in bacon and cheese and serve.

By Idahoan

Ingredients

• ✓ gouda cheese
• asparagus
• olive oil
• garlic
• peppercorn
• himalayan pink salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Spread asparagus on the prepared baking sheet. Drizzle with oil; season with garlic, and black pepper. Toss to coat.
3. 3 Bake in the preheated oven for 12 to 15 minutes. Set asparagus aside.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Arrange spears so they're touching; sprinkle Gouda cheese down center of spears. Broil until cheese melts, 3 to 5 minutes. Season with salt.

By Yoly

Ingredients

• ✓ gouda cheese
• cooking spray
• pork chop
• spinach
• panko bread crumb
• horseradish mustard
• creole seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Lay each pork chop flat on a cutting board. Use a sharp knife held parallel to the board to cut a deep pocket into each chop, leaving three sides intact. Fill each pocket with spinach, then cheese.
3. 3 Place panko crumbs in a shallow dish. Spread a thin layer of horseradish over each chop, then roll in crumbs to coat. Arrange chops in the prepared baking dish. Sprinkle with Creole seasoning.
4. 4 Bake in the preheated oven until brown and crispy, about 45 minutes. An instant-read thermometer inserted into pork should read at least 145 degrees F (63 degrees C).

By moonshine7015

Ingredients

• ✓ gouda cheese
• red potato
• butter
• garlic
• heavy cream
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
3. 3 Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
4. 4 Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
5. 5 Bake in preheated oven for 75 minutes. Serve immediately.

By Lisa Ramos

Ingredients

• ✓ gouda cheese
• cauliflower
• olive oil
• butter
• black pepper
• cheddar cheese
• beefsteak tomato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Remove the tough bottom leaves from the cauliflower, taking care not to remove the stem. Place on a cutting board with the stem facing upwards; cut vertically on both sides of the stem to remove the loose florets. Reserve florets for another use. Cut vertically through the stem into 2 even "steaks", about 1 inch thick. Transfer to the prepared baking sheet.
3. 3 Roast cauliflower in the preheated oven until soft and browned, about 15 minutes.
4. 4 Heat olive oil and butter in a large frying pan. Cook cauliflower until browned on one side, 2 to 3 minutes. Flip cauliflower and shift to one side of the pan so you have space to warm cheese slices.
5. 5 Lay cheese slices in the pan until they begin to melt, then place over the cauliflower steaks. Warm tomato slices in the same way. Season with black pepper. Cover cheeses and tomatoes with the second steak. Flip "sandwich" and cook over low heat until cheeses are melted, 2 to 3 minutes more.

By noaddedsaltguy

Ingredients

• ✓ gouda cheese
• cauliflower
• lemon
• garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Place cauliflower into a covered container. Add a bit of lemon zest if desired and all of the lemon juice. Add enough oil to lightly coat florets. Add garlic, olive oil, salt, and pepper. Cover the container and shake well.
2. 2 Leave at room temperature to marinate for 1 to 5 hours.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Transfer cauliflower to a baking dish.
5. 5 Bake, uncovered, in the preheated oven until florets turn dark purple and start to brown, about 30 minutes. Sprinkle with Gouda cheese and bake for 5 more minutes. Serve immediately or save for later.

By Granny Fay

Ingredients

• ✓ gouda cheese
• shell pasta
• butter
• all-purpose flour
• milk
• salt
• white pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a casserole dish.
2. 2 Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
3. 3 While the pasta is cooking, melt butter in a small saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, 2 to 4 minutes. Gradually whisk in milk, salt, and pepper, then bring to a simmer over medium heat. Gradually whisk in shredded cheese; cook, whisking constantly, until sauce is smooth and thick enough to coat the back of a spoon, 5 to 10 minutes.
4. 4 Drain pasta and transfer to a large bowl. Pour cheese sauce over top and mix until thoroughly combined. Transfer to the prepared casserole dish.
5. 5 Bake in the preheated oven until heated through, about 15 minutes.

By rhondamary

Ingredients

• ✓ gouda cheese
• salmon fillet
• crabmeat
• butter
• lemon
• sour cream
• dill
• caper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place 1/4 of the lump crabmeat onto each opened fillet, and top crab with a slice of smoked Gouda; close the fillets. Place each fillet into a single-serving baking dish. Mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets.
3. 3 Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed.
4. 4 In a bowl, mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. Serve immediately.

By Cookie Lover

Ingredients

• ✓ gouda cheese
• pizza dough
• cornmeal
• marinara sauce
• mozzarella cheese
• jarlsberg cheese
• parmesan cheese
• basil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C) with a pizza stone or inverted sheet tray on the middle rack.
2. 2 Allow dough to come to room temperature, covered, on the counter.
3. 3 Lightly dust a pizza peel or inverted sheet tray with cornmeal. Roll dough into a 16-inch circle on top. Top dough with marinara sauce, mozzarella, Gouda, Jarlsberg, Parmesan, and basil. Transfer pizza directly on to the preheated stone.
4. 4 Bake in the preheated oven until preferred level of browning is attained, 14 to 16 minutes. Let rest for 5 minutes before slicing into 6 slices.

By Smye Sarrel

Ingredients

• ✓ gouda cheese
• orange bell pepper
• ground turkey
• onion
• tomato
• white rice
• water
• liquid smoke

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil; cook orange bell peppers in boiling water until slightly softened, about 5 minutes. Drain and set aside.
3. 3 Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir tomatoes, rice, 1/2 cup water, and liquid smoke into turkey mixture; cover the skillet and simmer until rice is tender, about 15 minutes. Remove the skillet from heat; stir in Gouda cheese.
5. 5 Stuff each orange bell pepper with turkey mixture and place peppers, open-side up, in a baking dish. Cover the dish with aluminum foil.
6. 6 Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.

By kflamed13

Ingredients

• ✓ gouda cheese
• olive oil
• garlic
• baby red potato
• onion powder
• salt
• black pepper
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir garlic in the hot skillet until fragrant, about 1 minute.
3. 3 Place potatoes into a microwave-safe bowl. Add remaining 1 tablespoon olive oil and toss to coat. Microwave until potatoes are tender enough to easily poke with a fork, about 6 minutes. Cool until easily handled, about 5 minutes.
4. 4 Slice potatoes in half and scoop insides into a bowl; set potato skins aside.
5. 5 Add garlic, Gouda, onion powder, salt, and pepper to potato flesh and mash together. Fill potato skins with potato mixture and sandwich the potato halves together. Wrap a bacon slice around each filled potato and place onto a baking sheet.
6. 6 Bake in the preheated oven until bacon is cooked and crisp, 15 to 20 minutes.

By Potato Goodness

Ingredients

• ✓ gouda cheese
• cavatappi
• butter
• flour
• milk
• cheddar cheese
• swiss cheese
• parmesan cheese
• bread crumb
• truffle oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 While the pasta is cooking, melt butter in a large pot over medium-low heat. Whisk flour into melted butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk in 2 cups milk until smooth. Stir in remaining milk, increase the heat to medium-high, and cook, whisking constantly, until thick and almost boiling, 5 to 10 minutes.
4. 4 Add Gouda, Cheddar, Swiss, and 1 cup Parmesan; stir until cheeses melt and sauce is smooth. Fold in cooked cavatappi until coated. Pour mixture into the prepared baking dish.
5. 5 Stir remaining 1/2 cup Parmesan cheese and bread crumbs together in a small bowl; sprinkle over cavatappi mixture, then drizzle truffle oil over top.
6. 6 Bake in the preheated oven until sauce is bubbling and topping is golden, about 30 minutes. Cool for 10 minutes before serving.

By Hilary van Santen

Ingredients

• ✓ gouda cheese
• sourdough bread
• butter
• cheddar cheese
• rosemary
• sage
• garlic
• pomegranate seed
• black pepper
• aluminum foil

Instructions

1. 1 Preheat oven to 375 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil and lightly coat with cooking spray. Set aside.
2. 2 With a serrated knife, make diagonal cuts through the loaf of bread in opposite directions (leaving the bottom crust intact), so you have 1-inch pieces exposed all over the bread. Place loaf onto the foil-lined baking sheet and insert pats of butter in the slits throughout the loaf.
3. 3 Add the remaining ingredients together in a mixing bowl and toss together until well combined. Stuff the cheese mixture evenly throughout the slits in the loaf until all of the mixture has been used and the entire loaf is filled.
4. 4 Place the loaf in the oven and bake for 25 minutes. Transfer loaf to the broiler and broil for about 1 minute for an extra-toasted top. Remove and allow the bread to sit for 5-7 minutes before serving.

By Reynolds KitchensR

Ingredients

• ✓ gouda cheese
• chicken tender
• olive oil
• shallot
• cream cheese
• ranch dressing
• buffalo sauce
• salt
• black pepper
• colby monterey jack cheese
• tortilla

Instructions

1. 1 Place chicken tenders in a medium pot, cover with water, and bring to a boil over medium-high heat. Reduce temperature to medium-low; simmer until chicken tenders are cooked through, 6 to 8 minutes. Drain; transfer tenders to a cutting board and cut or shred as desired.
2. 2 Heat oil in a skillet over medium heat; cook shallot until soft and translucent, about 5 minutes.
3. 3 Combine cream cheese, ranch dressing, Buffalo sauce, and cooked shallots in a bowl until creamy. Stir in chicken; season with salt and black pepper.
4. 4 Spread some Buffalo chicken mixture on 1 tortilla; top with some Gouda and Colby-Jack cheeses. Cover with a second tortilla; set aside. Repeat with remaining tortillas, chicken mixture, and cheeses.
5. 5 Heat a skillet over medium heat. Add 1 quesadilla; cook until browned on 1 side, about 3 minutes. Carefully flip; cook until tortilla is crisp and cheese melted, about 3 minutes more. Repeat with remaining quesadillas.

By Diana71

Ingredients

• ✓ gouda cheese
• rigatoni pasta
• butter
• garlic
• cheddar cheese
• parmesan cheese
• blue cheese dressing
• milk
• paprika
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil, and cook the rigatoni pasta 8 to 10 minutes, until al dente. Drain, and return pasta to the pot.
2. 2 In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese, and Parmesan cheese. Cook and stir over low heat. Be careful not to have too much heat, as the cheese will get stringy. Gradually mix in the blue cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season with paprika, salt, and pepper.

By BOBBESONG

Ingredients

• ✓ gouda cheese
• farfalle pasta
• bacon
• onion
• garlic
• heavy cream
• butter
• salt
• black pepper
• panko bread crumb
• broccoli

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Let bacon cool enough to handle, about 5 minutes; crumble and set aside. Drain cooked pasta and set aside.
4. 4 Heat 2 tablespoons bacon grease in a medium saucepan over medium heat. Saute onion and garlic in the hot grease for 2 to 3 minutes. Add crumbled bacon, heavy cream, and 1 tablespoon butter; continue cooking until sauce becomes thick and creamy, 5 to 7 minutes. Mix in gouda cheese and stir until melted. Season with salt and pepper. Remove from heat and mix pasta into the cream sauce. Pour mixture into the prepared casserole dish.
5. 5 Melt remaining 2 tablespoons butter in a medium, microwave-safe bowl in a microwave for 20 seconds. Mix in panko bread crumbs and riced broccoli; stir very well to coat in butter. Spread mixture on top of pasta.
6. 6 Bake in the preheated oven for 15 minutes. Remove from the oven.
7. 7 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
8. 8 Continue to bake in the preheated oven until crumble is browned, about 5 minutes more.

By Diana71

Ingredients

• ✓ gouda cheese
• bacon
• parsley
• black pepper
• pork chop
• olive oil
• egg
• bread crumb
• salt
• black pepper
• apple
• green onion
• red grape

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine Gouda cheese, bacon, parsley, and 1/8 teaspoon black pepper together in a bowl.
3. 3 Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Stuff cheese mixture into each pocket and close; secure with a wooden toothpick. Coat each stuffed pork chop with olive oil.
4. 4 Whisk egg in a bowl. Mix bread crumbs, salt, and black pepper to taste together in a separate bowl. Carefully dip each stuffed pork chop in the egg; press chop into bread crumb mixture until evenly coated. Place breaded pork chops in a 9x13-inch casserole dish.
5. 5 Bake in preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Garnish pork chops with cored apple, green onion, and red grapes.

By jckane59

Ingredients

• ✓ gouda cheese
• elbow macaroni
• butter
• all-purpose flour
• milk
• cheddar cheese
• swiss cheese
• parmesan cheese
• parmesan cheese
• bread crumb
• cayenne pepper
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
3. 3 Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.
4. 4 Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
5. 5 Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

By SMichael

Ingredients

• ✓ gouda cheese
• cooking spray
• portobello mushroom
• olive oil
• onion
• garlic
• ground chicken
• tomato
• goat cheese
• parsley
• rosemary
• basil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a casserole dish large enough to hold the mushrooms with cooking spray.
2. 2 Remove mushroom stems; chop and set aside in a medium bowl. Use a spoon to carefully remove gills, making sure you don't tear the mushroom caps; discard gills. Invert the mushroom caps and place in the prepared dish.
3. 3 Heat oil in a large frying pan over medium heat. Add onion and garlic; saute for 5 minutes. Add ground chicken and cook, breaking it apart with a wooden spoon, until crumbly and no longer pink, about 10 minutes.
4. 4 Add chicken mixture to the chopped mushroom stems. Stir in 1 cup Gouda cheese, tomato, goat cheese, parsley, rosemary, and basil. Fill the cavity of each mushroom with the mixture, mounding it slightly.
5. 5 Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/2 cup Gouda over the mushrooms and bake until cheese melts, about 5 more minutes. Serve hot.

By manella

Ingredients

• ✓ gouda cheese
• cooking spray
• salmon fillet
• salt
• black pepper
• elbow macaroni
• butter
• all-purpose flour
• milk
• half-and-half
• cheddar cheese
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
2. 2 Place salmon in a 2-quart baking dish and sprinkle with salt and pepper.
3. 3 Cook salmon in the oven for 10 to 11 minutes. Salmon will only be partially cooked; it will continue cooking later. Leave the oven on.
4. 4 While salmon cooks, bring a large pot of salted water to a boil. Add macaroni noodles and cook to al dente, 10 to 11 minutes. Drain and set aside.
5. 5 While noodles cook, place a large pan on the stove over medium-high heat and add butter, stirring occasionally as it melts. If the butter is browning, reduce heat. You want the butter just to melt, but not to start browning.
6. 6 Whisk flour into the melted butter. If it gets a little lumpy, just keep whisking until you have a smooth and creamy roux base. Cook the flour mixture for at least 1 minute, whisking regularly, and adjusting the heat if needed.
7. 7 Begin whisking milk and half-and-half into the roux, start with about half of the liquid. Whisk until well incorporated and smooth, then continue whisking in remaining milk and half-and-half until everything is well blended into the roux. Increase heat until mixture begins to bubble and thickens, then reduce heat and stir in the cheeses (reserve about 1/2 cup of grated cheese for the top). Whisk until smooth, thick, and creamy. Season with garlic powder, salt, and pepper.
8. 8 Stir the drained macaroni noodles into the cheese sauce; break the par-cooked salmon up into large chunks and add that to the pan as well. Stir gently to evenly distribute the salmon and coat all of the noodles in the sauce. Transfer to the prepared baking dish. Sprinkle with reserved grated cheese.
9. 9 Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.

By Rebekah Rose Hills

Ingredients

• ✓ gouda cheese
• fettuccine pasta
• butter
• olive oil
• chicken breast
• onion
• garlic
• heavy cream
• buffalo wing sauce
• mozzarella cheese
• potato starch
• panko bread crumb
• butter
• colby monterey jack cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, rinse, and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
3. 3 Melt 2 tablespoons butter and warm olive oil together in medium saucepan over medium-high heat. Add cubed chicken, onion, and garlic and cook until chicken is heated through, 2 to 4 minutes. Pour in cream and buffalo sauce. Mix well and heat through.
4. 4 Combine mozzarella and Gouda cheeses in a bowl. Sprinkle in potato starch. Add mixture to sauce and stir constantly until cheese is melted. Remove from heat. Add fettuccine and mix to combine. Transfer mixture to the prepared baking pan.
5. 5 Combine 3 tablespoons melted butter and panko bread crumbs in a small bowl and sprinkle on top of the noodles. Top with Colby-Monterey Jack cheese.
6. 6 Bake in the preheated oven until cheese is melted and browned, about 20 minutes.

By Diana71

Ingredients

• ✓ gouda cheese
• cooking spray
• puff pastry
• mustard
• butter
• green onion
• garlic
• chicken
• egg
• heavy cream
• salt
• nutmeg
• black pepper
• italian seasoning

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray.
2. 2 Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard.
3. 3 Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 5 minutes. Add garlic and cook for 1 minute more. Mix in chicken, and cook for 1 minute more.
4. 4 Whisk eggs, heavy cream, salt, nutmeg, ground black pepper, and Italian seasoning together in a bowl.
5. 5 Layer 1/2 of the Gouda cheese over the puff pastry and top with chicken mixture. Pour in egg mixture. Sprinkle the remaining Gouda cheese on top.
6. 6 Bake in the preheated oven until set and golden, about 25 minutes.

By Fioa

Ingredients

• ✓ gouda cheese
• pie crust
• olive oil
• onion
• garlic
• basil
• mayonnaise
• cheddar cheese
• parmesan cheese
• mustard
• oregano
• black pepper
• nutmeg
• salt
• cherry tomato

Instructions

1. 1 Roll out pie dough into a 12-inch circle on a lightly floured surface. Gently transfer dough to a 9-inch tart pan with a removable bottom; press to fit snugly. Trim dough so there's 1/2-inch overhang on all sides. Gently fold edges of dough under to create a slight lip of dough over the top of the pan on all sides.
2. 2 Prick the bottom of the crust several times with a fork, being sure to not puncture all the way through. Place the prepared crust into the freezer until completely chilled, at least 30 minutes.
3. 3 Meanwhile, prepare the filling. Heat olive oil in a medium skillet over medium heat. Add onion and garlic; cook until golden brown, stirring often, about 10 minutes. Remove from heat and cool to room temperature.
4. 4 Mix Gouda, basil, mayonnaise, Cheddar, Parmesan, Dijon mustard, oregano, pepper, nutmeg, and salt together in a medium bowl. Stir in the cooled onion and garlic until completely combined.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Remove tart pan from the freezer. Gently spread the cheese mixture evenly over the bottom. Place cherry tomatoes evenly over the top and gently press down. Place tart on a large baking sheet.
7. 7 Bake in the preheated oven until the crust is golden brown, cheeses are bubbly, and most of the tomatoes have burst, 55 to 65 minutes. Cool for 20 minutes. Gently remove the tart from the pan and place on a serving platter. Serve warm.

By Kim

Ingredients

• ✓ gouda cheese
• black pepper
• salt
• hot pepper sauce
• heavy cream
• green onion
• portobello mushroom
• spinach
• shrimp
• butter
• white wine
• garlic
• shallot
• bacon
• butter
• heavy cream
• grits
• chicken stock

Instructions

1. 1 Prepare the grits: Bring chicken stock to a boil in a saucepan over high heat.
2. 2 Slowly pour grits into stock while stirring constantly. Reduce heat to low; simmer until grits are tender and thick, 15 to 20 minutes, stirring occasionally.
3. 3 Stir in heavy cream to thin out the grits. Stir in Gouda cheese and butter until melted and smooth.
4. 4 While grits are cooking, make the shrimp sauce: Place bacon in a large, deep skillet over medium heat; cook until bacon fat is rendered, about 3 minutes.
5. 5 Stir in shallot and garlic; cooking and stirring until shallots are tender, about 5 minutes.
6. 6 Pour in white wine and stir in butter, cooking and stirring until butter has melted.
7. 7 Drop shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
8. 8 Stir in spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.
9. 9 Remove shrimp with a slotted spoon.
10. 10 Stir in heavy cream to the sauce. Simmer until the cream is reduced by about a third, about 10 minutes. Season with hot sauce, salt, and pepper. Return shrimp to the skillet to heat through.
11. 11 Serve shrimp with sauce over the prepared grits.

By Irene

Ingredients

• ✓ gouda cheese
• bread crumb
• parmesan cheese
• monterey jack cheese
• cheddar cheese
• milk
• flour
• chicken broth
• black pepper
• salt
• thyme
• rosemary
• sage
• parsley
• turkey
• celery
• carrot
• garlic
• onion
• butter
• elbow macaroni

Instructions

1. 1 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 pasta, then rinse with cold water and drain again. Set aside.
2. 2 While the pasta is cooking, melt 1 1/2 tablespoons butter in a skillet over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add carrots and celery; saute until soft, 3 to 5 minutes. Add leftover turkey and cook until warm and flavors are incorporated, about 1 minute. Season with parsley, sage, rosemary, thyme, salt, and pepper. Add broth if mixture seems dry. Remove from the heat and set aside.
3. 3 Melt remaining butter in a large saucepan over medium (or slightly higher) heat. Whisk in flour; cook, whisking constantly, until the mixture becomes paste-like and light golden brown, 2 to 3 minutes. Whisk in milk (about 1 to 2 tablespoons); keep stirring to make sure flour is blended and there are no lumps. Cook until roux is brown and very fragrant. Add Cheddar, Monterey Jack, Gouda, and Parmesan cheeses; cook until sauce thickens and the cheese melts. Slowly add enough milk so the roux/cheese mix is creamy; just add it in small increments so it's not too juicy.
4. 4 Add macaroni to the cheese sauce and mix to combine. Add the turkey mixture. Mix well and transfer to a baking dish. Top with bread crumbs.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Place mac and cheese under the broiler until browned, 5 to 10 minutes.

By Julie Bray

Ingredients

• ✓ gouda cheese
• mashed potato
• bacon

Instructions

1. 1 Follow package direction and prepare mashed potatoes.
2. 2 Stir in bacon and cheese and serve.

By Idahoan

Ingredients

• ✓ gouda cheese
• butter
• yellow onion
• chicken breast
• seasoned coating mix

Instructions

1. 1 Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
3. 3 Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
4. 4 Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
5. 5 Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By CountryGirlGourmet

Ingredients

• ✓ gouda cheese
• bread crumb
• parsley
• almond
• sun-dried tomato
• oil
• chive
• pepper
• portobello mushroom
• vegetable oil

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
3. 3 Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
4. 4 Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.

By Dani

Ingredients

• ✓ gouda cheese
• water
• salt
• cornmeal
• butter
• sage
• rosemary
• butter

Instructions

1. 1 Bring water and salt to a boil in a saucepan; slowly stir in corn meal. Reduce heat to medium-low; cook and stir until corn meal absorbs all the water, about 20 minutes. Remove from heat; stir in 2 tablespoons butter, sage, and rosemary. Add Gouda cheese; stir to incorporate.
2. 2 Pour polenta into a pie plate. Refrigerate until solid and chilled, about 1 hour. Cut polenta into wedges or squares.
3. 3 Heat 2 teaspoons butter in a skillet over medium heat; cook polenta pieces until crispy and warmed through, about 5 minutes per side.

By Ryan

Ingredients

• ✓ gouda cheese
• butter
• lobster tail
• all-purpose flour
• heavy cream
• cream sherry
• sea scallop
• pie crust

Instructions

1. 1 Melt the butter in a large skillet over medium heat. Split the shell of the lobster tail lengthwise and add to the skillet. Cook, turning occasionally, until the shell is bright red and meat is opaque. Remove the tail from the pan. Peel off the shell and dice the meat; set aside.
2. 2 Whisk the flour into the butter; cooking and stirring over medium heat for a few minutes, then gradually whisk in the cream and sherry. Continue to stir constantly over medium heat until thickened, about 2 minutes. Fold in lobster meat and remove from the heat.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Unroll the pie crusts onto a clean surface and cut into eight 6 inch circles. You may need to use a rolling pin to make them large enough to get four out of each crust. Press the circles into four individual sized ramekins. You could also cut 4 inch circles and press them into the cups of a muffin tin for appetizer sized servings.
4. 4 Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with remaining pie crust dough and crimp the edges to seal.
5. 5 Bake in the preheated oven until the crusts are brown, 12 to 15 minutes. Serve topped with lobster sauce.

By Trish Clifton Wiltshire