Smoke mac and cheese with gouda, gruyere, and cheddar for 1-2 hours as desired. Mac and cheese is done smoking when the panko topping is lightly browned and crispy.

To make the topping, melt the remaining 3 tablespoons butter, then stir in the bread crumbs and grated Gouda cheese until evenly combined, with the bread crumbs lightly coated with butter.

Continue to cook for an additional 30 seconds, then add the grated Gouda cheese. Whisk the sauce until the cheese is melted and the mixture is smooth and homogenous.

Macaroni & Cheese by Gordon Ramsay Steak Ingredients: Elbow Macaroni, cooked 2 cups Smoked Gouda Cheese Sauce* 6 ounces *recipe below Heavy Cream as needed — Emmental, grated 1 ounce Manchego ...

But not just any cheese: she recommends sharp cheddar, hard goat cheese or Gouda. You can mix and match this trio, but the more flavorful, the better. And it works.

In a mixing bowl, mix together softened cream cheese, mayo and spices until thoroughly blended. Fold in grated Gouda, followed by jalapeño and onion. Place in small serving bowl or form into a ball.

Drizzle butter over; toss. Add 1/2 cup finely grated Gouda and sprinkle with salt and pepper; toss. Sprinkle breadcrumb mixture over mac and cheese. Sprinkle cumin seeds over, if desired.