Member's Mark Naturally Hardwood Smoked Gouda Pasteurized Process Cheese (priced per pound)

Let your taste buds discover the creamy flavor of naturally hardwood smoked gouda. The Smoked Gouda Cheese is sure to satisfy the most sophisticated palate and will enhance any burger, sandwich and charcuterie board.

Member’s Mark Gouda Cheese has a consistently smooth texture and meltability that’s just right for soups, mac and cheese, and as a topping on burgers. Extended time in the hardwood smoker delivers a nice smoky flavor that complements many dishes.

Smoky Rind on Member’s Mark Gouda Cheese

The edible rind is where you’ll taste the cheese's intensely smoky flavoring. The rind melts more slowly than the cheese inside the rind. You might want to cut it off when using with soups and mac and cheese. Bonus: when you’re melting this gouda on burgers, the rind will function as a barrier to keep the cheese from melting over the sides and onto your grill racks.

Ways to Enjoy Member's Mark Smoked Gouda

Member’s Mark Smoked Gouda can be sliced for sandwiches, burgers or grilled cheese. It’s perfect for melting, so try it shredded in baked dishes, soups or sauces. Member’s Mark Smoked Gouda pairs well with white wines, Riesling, brown ales and lagers.

Smoked Gouda Cheese and Macaroni Bake Recipe

Prep time: 15 mins | Cook time: 15 mins | Servings: 4

Ingredients:

• 1 (approximately 1.74 lbs.) block Member’s Mark Hardwood Smoked Gouda Cheese
• 2 c Member’s Mark Elbow Noodles
• 6 tbsp Member’s Mark Unsalted Butter, divided
• 1 tsp Member’s Mark Sea Salt, divided
• ¼ tsp Member’s Mark Garlic Powder
• 3-4 slices bread
• 2 tbsp Member’s Mark All Purpose Flour
• 1 c Member’s Mark Milk
• ¼ c Member’s Mark Heavy Whipping Cream

Instructions:

• Preheat oven to 425ºF and line an 8x8” baking dish with aluminum foil.
• Begin cooking the noodles according to package instructions, drain and set aside.
• While cooking noodles, use a cheese grater, shred half the block of cheese into a bowl, (about 4 ¼ cups of shredded cheese) set aside.
• Melt 4 tablespoons of butter in a microwave-safe bowl. Then stir in 1/2 teaspoon salt and garlic powder. Tear the bread slices into small crumbled pieces and toss in the melted butter mixture, set aside.
• In the same pot the noodles were cooked in, melt the remaining 2 tablespoons of butter, over medium heat. Slowly, stir in flour and the remaining 1 teaspoon salt until well combined. Whisk in milk and cream. Raise the heat to high, continuously whisking to a boil until thickening begins; about 3 minutes. Remove from heat and stir in shredded cheese until melted. Add the noodles to the sauce coating well and pour into the lined baking dish.
• Top the mac and cheese with the buttery bread crumbs and desired amount of remaining cheese. Place in the oven and bake for 10 minutes. Raise the oven temperature to broil and toast the top for 1-2 minutes, or until golden brown.
• Serve immediately.