Mac-n-Smoked Gouda with Cauliflower

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This recipe does make quite a bit. I added some lump crab to make it a complete meal and it came out absolutely yummy! I would make this again and again and again.

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My sister in law made this for thanksgiving. Talk about a recipe that I would have never thought to try! It was a huge hit with the entire family. My best friend freaked out when he found out there was Cauliflower in it, because he hates cauliflower until now!
Overall; a huge success. Unfortunately I do have to agree with most of the other commenters – it was extremely bland. When I get a chance to make it, Im going to be sure to toss in a lot of other seasonings.

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Sorry, Rachel, this was a real miss. I was really looking forward to making this because I love mac and cheese and I love cauliflower. I thought the smokey flavor of the gouda would really add a unique flavor and create an out of the ordinary Macaroni and Cheese. However, the end result, after following the recipe without any changes, was very bland. The flavors did not seem to work together and it just lacked 'something'. I tried adding more cheese, but still was not great. It was edible after topping it generously with parmesan cheese. I will not be making this again.

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For sure bland .... I could have done without the cauliflower ... it makes a ton of it, I need to do something to it so I don't have to waste it. One more thing ... there is no way this is done in 30 mins!

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This has potential, but as written is bland and time consuming. I think if one uses a blend of cheeses, it might not need any added salt. But if you're following the recipe definitely add a good teaspoon in there. Also, double the paprika (smoked and use a mix of both dijon and whole grain mustard, a solid tablespoon of each. Definitely use a blend of cheeses as the gouda doesn't have much flavor. Smoked cheddar would make a really nice addition. I had serious issues bringing my bechamel to a boil and when it finally got there, it didn't thicken at ALL. The cheese never melted completely so I had to throw it in the food processor, and after adding the pasta and veggies threw the finished product into the oven to thicken. Finally, don't expect to have this done in 1/2 hour.

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I have to say I agree with the posters that call this recipe bland. I was very excited to make this instead of traditional baked mac and cheese for Easter and it wasn't at all what I expected. I thought it would be full of smoky Gouda flavor and that was not the case.. I even added sliced Gouda on top and baked for 20 min, and it was still just "eh". I expected more. Everyone liked it OK, but definitely not worth all of the extra calories or expense. I DID love the cauliflower in the mix and I will be doing that from now on with all my mac and cheeses, my daughter didn't even notice :

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I cooked this twice in the past few weeks. I had a serious problem with the sauce. It broke both times. The first time I made it I just dumped the cheese in the milk mixture and didn't put it in a little at a time. The sauce broke, but I used it anyhow, it still tasted good, but not quite right. Today I tried again, I was determined to get the sauce right this time. I started to put the cheese in, this time only a small handful at a time, but the start of the second handful, the sauce broke again!!! I finished putting the cheese in and then transferred it in batches to a blender and it came together beautifully as planned. I then poured it over the cauliflower and pasta. I put it in the oven at 350 for 20 minutes to finish it off.

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My FAVORITE, FAVORITE, FAVORITE mac 'n cheese! SO different from the same old thing- I used 2c smoked gouda & 1c smoked cheddar because it's what I had, plus bumped up the cayenne a bit so it has a little more bite. Also used 2 1/2cups skim milk & 1/2 cup fat free 1/2 & 1/2, and mixed it all up in a casserole dish topped with a little panko & regular bread crumbs plus a bit of the grated cheese, then into the oven at 400 to brown the top.

I doubt I'll ever make another mac 'n cheese unless I'm forced to. This one is too good. :

And to the person who said it's enough for 16 servings, the 2 of us snarfed up almost half of it! Yes, we were pigs (it was so yummy I couldn't stop!, but 16 servings is an exaggeration! It does make a lot, though- easily 8 or 10 servings.

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Super tasty, whoever said this was bland, FALSE, totally opposite of bland, spicy with a kick! Yum yum, I topped it with smoked chicken sausage and mustard, a total must. Awesome Recipe, thanks RR!

Uniquely delish, but probably requires an acquired taste.

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I had a hard time getting the sauce to thicken. But that's just probably me. The flavor was good after adding a lot of salt to season it. Overall, just okay for me.