Mac-n-Smoked Gouda with Cauliflower

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I'm surprised by this since I think Rachel has a well grounded understanding of food and how tastes work together. But this is tasteless and then at the back end, the heat from the cayenne blows you over. this needs serious adjustments to be any good.

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Fantastic! This is now one of our favorite meals. I've decreased the amount of cayenne & used Smoked Paprika instead of regular Paprika.
Also I use some Smoked Cheddar. I usaully serve it with Smoked Sausage since my husband generally likes a little meat with any pasta dish.

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Thanks Rachel for a great twist on the traditional M&C. I absolutely loved loved loved this dish. Unfortunately, my family doesn't traditionally eat cauliflower and I was hoping to slide it into one of their favorite dishes. Well, it didn't work. So, if you like Cauliflower, or have younger children (below 8 years old that haven't tried it,...give it a shot. Its a keeper in my book!

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I made this with my sister on a weeknight after school, and it was delicious. Though the items had to be fudged to fit into our budget (frozen broccoli/cauliflower mix, no paprika, etc., we found it very satisfying for it to work out so well-we even grated the gouda ourselves! Maybe the 1/2 tsp of cayenne was a little too much, but some spice was definitely appreciated. Actually, the paprika probably would've added some more dimension to the flavor...hmmm...

Of course, the cook time estimation was WAY too low, since there's no way we could do all the steps simultaneously the first time while talking to each other.

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this was wonderful - followed the recipe exactly. At the end instead of going directly to serve - I poured the combination into a 9X13" pan - topped with 1/2 c bread crumbs (used italian panko and 2 T melted butter combined - the baked at 350 for about 20 minutes - spectacular! Thank you for this recipe

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Even if u just use this as a cheese sauce, it's great! I just skipped the mac part & poured the sauce over steamed cauliflower... nummy numm.

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This is truly a keeper. I browned some diced smoked sausage, which intensified the smokiness, and set that aside to add later when the cauliflower gets added. I also left out the onion and Dijon...just seemed like too many ingredients. Also, the recipe says that this is 4 servings but it was more like 16. If this was cut in half, there would probably still be enough for 8. Also, next time, I plan on setting aside some smoked Gouda to top the whole dish and bake for about 10 minutes.

I shared this with some friends and they were hooked.

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I made this for dinner tonight and was absolutely delighted with it! I wasn't sure by the smell of it while cooking, but just one taste and I was hooked. A little goes a long way...I halved the recipe and it was still a big batch.

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Yum-o! One of my new favorite recipes of Rachaels! I added a 1/2 lb of crumbled bacon to please my husband and it turned out wonderful! Next time I'll try to find a whole wheat pasta blend elbow to make it a little heathier. I also used 1% milk and it turned out great. I did end up buying to much Gouda, I only needed a little less than a 1lb to make 3 shredded cups.

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We watched Rachael make this and had to try it. It was AWESOME!
Definitelt our new mac n cheese.