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RECIPES

Slow-Cooker Mac and Cheese with Smoked Gouda

Wisconsin Cheese Slow-Cooker Mac and Cheese with Smoked Gouda Recipe

Active Time

30 Minutes

Servings

8-12

Ingredients

1 package (16 ounces) uncooked penne pasta
3 cups half-and-half cream
1 can (12 ounces) evaporated milk
1/2 teaspoon each salt and pepper
1 teaspoon smoked paprika
1/4 cup butter, cut into small cubes
12 ounces Marieke® Gouda Smoked cheese, shredded (3 cups)
1 pound thick-cut bacon
1 cup packed brown sugar

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Gouda can be used in this recipe.

Instructions

Place pasta into a greased 6-quart slow cooker. Pour in cream and evaporated milk. Stir in the salt, pepper and paprika. Dot with butter.
Cover and cook on low for 1 hour. Stir and check pasta for doneness. Cover and cook for 30-60 minutes or until pasta is al dente. Gradually stir in gouda. Cover and cook for 15-30 minutes longer or until cheese is melted.
Meanwhile, heat oven to 400°F. Place greased wire racks on two aluminum foil-lined rimmed baking sheets.
Arrange bacon strips in a single layer on waxed paper. Rub each with brown sugar. Place bacon on wire racks, taking care to not overlap. Bake for 25-30 minutes or until crisp. Cool completely. Chop bacon into pieces.
Spoon mac and cheese into serving bowls. Top with bacon.

Cheesemonger Tip

This raw milk, farmstead gouda cheese is handcrafted, aged and gently smoked over natural hickory wood. The cheese is rich and flavorful.

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