Type what you have

Ingredients

• ✓ gouda cheese
• grapeseed oil
• red onion
• rye bread
• salt
• black pepper
• provolone cheese
• artichoke heart

Instructions

1. 1 Heat grapeseed oil in a large skillet over medium heat. Add onion; cook until softened and slightly browned, 5 to 10 minutes. Transfer onion to a small bowl; reserve oil.
2. 2 Lightly brush bread slices with reserved grapeseed oil; season with salt and black pepper. Arrange 4 bread slices, oil-sides down, in the skillet; top each with 1 slice Gouda cheese, 1 slice provolone cheese, artichoke hearts, onion, and 1 bread slice, oil-side up.
3. 3 Cook sandwiches until bread is browned and crispy and cheeses are melted, about 4 minutes per side. Slice each sandwich in half to serve.

By spatulove

Ingredients

• ✓ gouda cheese
• butter
• onion
• all-purpose flour
• chicken broth
• milk
• broccoli
• nutmeg
• salt
• pepper

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Cook and stir onion in the melted butter until tender, 5 to 7 minutes.
2. 2 Sprinkle flour over the onion; continue cooking 2 to 3 minutes, stirring often.
3. 3 Pour chicken broth and milk into the pot; reduce heat to medium, and bring the mixture to a simmer. Stir shredded Gouda cheese into the liquid; cook and stir until the cheese melts completely.
4. 4 Place broccoli into a microwave-safe dish; cook in the microwave until softened, 3 to 5 minutes.
5. 5 Stir broccoli into the soup.
6. 6 Season the soup with nutmeg, salt, and black pepper to serve.

By MichelleA

Ingredients

• ✓ gouda cheese
• bread
• butter
• granny smith apple

Instructions

1. 1 Heat a griddle over medium-low heat.
2. 2 Butter bread slices on one side. Place 1/2 of the bread on the hot griddle, buttered-sides down. Add apple slices and shredded Gouda cheese to each slice, then top with remaining bread.
3. 3 Cook until golden brown, 3 to 5 minutes per side.

By Circle City Mama

Ingredients

• ✓ gouda cheese
• mayonnaise
• chipotle pepper
• pork cutlet
• naan bread
• water
• lettuce
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine mayonnaise with diced chipotle pepper in a small bowl; mix well to make chipotle mayonnaise.
3. 3 Place pork cutlets and naan bread on separate baking sheets. Sprinkle water over naan bread.
4. 4 Heat pork cutlets in the preheated oven until warmed through, about 5 minutes. Top each cutlet with 1 slice of cheese and continue to heat until cheese is melted, about 5 minutes. Remove from oven.
5. 5 Warm naan in the preheated oven until softened, about 5 minutes. Remove from oven.
6. 6 Spread chipotle mayonnaise over each naan bread; place a pork cutlet on top. Top with shredded lettuce and green onions; fold sides of naan over pork.

By Babbs

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
• onion
• brown sugar
• white wine vinegar
• cooking spray
• egg white
• egg
• prosciutto

Instructions

1. 1 Cook and stir onion, brown sugar, and vinegar in a skillet over medium heat until onion is golden, about 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Spray a 6-muffin tin with cooking spray.
3. 3 Whisk egg whites and eggs in a large measuring cup.
4. 4 Fill each muffin cup halfway with egg mixture. Scatter onion, Gouda cheese, and prosciutto cubes on top. Cover with remaining egg mixture, leaving 1/4-inch space at the top for eggs to rise.
5. 5 Bake in the preheated oven until golden brown on top, about 20 minutes.

By Barb

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
• oil
• bread crumb
• water
• all-purpose flour
• egg
• parsley
• worcestershire sauce
• pepper
• salt
• curry powder
• chili powder
• paprika
• chicken broth
• milk
• all-purpose flour
• butter
• veal

Instructions

1. 1 Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
2. 2 Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.
3. 3 When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
4. 4 Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.

By Celly

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
• olive oil
• mushroom
• egg
• garlic
• salt
• black pepper
• spinach
• parmesan cheese
• mozzarella cheese
• bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Lightly grease 30 muffin cups with olive oil. Brush all sides mushrooms with remaining olive oil; place gill-sides-up into the prepared muffin cups.
3. 3 Bake in the preheated oven until mushrooms just tender, about 12 minutes.
4. 4 Meanwhile, beat egg, garlic, salt, and black pepper together in a bowl; stir in spinach, 1/4 cup Parmesan cheese, Gouda cheese, mozzarella cheese, and bread crumbs until evenly combined.
5. 5 Remove mushrooms from oven; drain and discard any accumulated juice. Fill mushroom caps with spinach mixture; return to the muffin cups. Sprinkle mushrooms with remaining 1/4 cup Parmesan cheese.
6. 6 Bake until stuffing is hot and golden brown, about 10 minutes.

By farmgirl

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
• hash brown potato
• butter
• heavy cream
• egg
• cayenne pepper
• salt
• black pepper
• red pepper
• bacon
• andouille sausage
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix hash brown potatoes and melted butter together in a bowl. Press mixture into a 9-inch glass pie pan to form a crust.
3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
4. 4 Whisk cream, eggs, cayenne, salt, and pepper together in a bowl; let warm up to room temperature while the crust cooks.
5. 5 Remove crust from the oven and lower heat to 350 degrees F (175 degrees C).
6. 6 Add red pepper, bacon, and sausage to the cooled crust. Sprinkle Gouda and Cheddar cheeses over top, then pour in egg mixture.
7. 7 Bake in the preheated oven until a knife inserted in the center comes out clean, about 30 minutes.
8. 8 Let cool a bit before serving, about 10 minutes.

By Rtracey

Ingredients

• ✓ gouda cheese
• cooking spray
• butter
• onion
• cherry tomato
• mushroom
• spinach
• heavy cream
• egg
• salt
• black pepper
• nutmeg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
2. 2 Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
3. 3 Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
4. 4 Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle remaining Gouda cheese on top.
5. 5 Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

By Fioa

Ingredients

• ✓ gouda cheese
• cream cheese
• processed cheese
• beer
• mozzarella cheese
• provolone cheese
• worcestershire sauce
• brown sugar
• horseradish
• garlic
• mustard
• salt
• black pepper

Instructions

1. 1 Heat cream cheese and processed cheese food together in a sauce pan over low heat until melted, 5 to 10 minutes. Slowly stir beer into cheese mixture until thoroughly mixed. Add Gouda cheese, mozzarella cheese, and provolone cheese to beer-cheese mixture, stirring continually until smooth, 5 to 10 minutes. Stir Worcestershire sauce, brown sugar, horseradish, garlic, mustard, salt, and pepper into cheese mixture until well mixed and heated through, about 10 more minutes.

By Dustin Jay

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