Smokin' Macaroni and Cheese
The recipe calls for smoked Gouda, but your favorite regular or smoked cheese will work just fine.
Recipe by Southern Living January 2008
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04/07/2013
My husband and I love this recipe and since discovering it I have not made another kind of macaroni and cheese. I use leftover ham and I follow the recipe exactly except for one change - instead of using cornflakes, which I rarely have on hand, I use panko breadcrumbs. Both toppings are good, but we prefer the panko crumbs. If you like ham and mac and cheese give this recipe a try!
09/01/2011
This is my all time favorite macaroni and cheese recipe. Easy to make and a huge crowd pleaser. I have made it a dozen times. Great with ribs.
02/22/2009
Pretty good. I used 1 1/2 cups of whole milk, with reduced fat cream cheese and evaporated milk. Creamy texture. Turned out fine. I'd definitely make it again.
01/04/2009
Awesome recipe. I have had this 4-5 times now. Be generous with the liquids to keep it from getting too dry.
11/27/2008
I have made this dish at least 6 times in the last 8 months to rave reviews each time. I can even get one of my two picky eaters to eat it! I have had some trouble getting the gouda to melt but finally figured out to use a more powerful burner to make the sauce--now it turns out great every time!
11/05/2008
Absolutely Delicious! We served this as the entree with a veggie on the side. I used 1 1/2 cups cornflakes per other's advice.
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