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Stoney River Smoked Gouda Macaroni and Cheese Recipe
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Stoney River Smoked Gouda Macaroni and Cheese Recipe

Make this Straight-From-the-Restaurant Stoney River Smoked Gouda Macaroni and Cheese Recipe at home.
Prep Time25 minutes
Active Time1 hour
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: American
Keyword: Mac and Cheese, Macaroni and Cheese
Yield: 32 1/2 Cup Servings

Ingredients

  • 4 tablespoons Unsalted Butter
  • 1/4 cup Olive Oil
  • 1/2 cup diced White Onion
  • 1 teaspoon chopped Garlic
  • 3/4 cup All-Purpose Flour
  • 2 cups Chicken Broth
  • 3 cups Heavy Cream
  • 1 3/4 cups coarsely grated Smoked Gouda Cheese divided
  • 1 1/2 cups finely grated Parmesan Cheese
  • 2 tablespoons freshly squeezed Lemon Juice
  • 2 teaspoons granulated Sugar
  • 1 1/4 cups Sour Cream
  • 2 teaspoons Tabasco or other Hot Sauce of choice
  • 1 1-pound box small Elbow or Shell Macaroni
  • Salt to taste
  • 1/4 cup Panko

Instructions

  • Place butter in a large saucepan. Place over medium heat and melt butter.
  • When butter is hot, add olive oil, onion and garlic. Cook until onion has turned translucent, about 5 minutes.
  • Add in flour. Whisk until a smooth paste is formed. Turn heat to low and cook paste for 5 minutes.
  • Slowly stir in chicken broth, whisking to eliminate any lumps. Cook until mixture thickens, about 2 minutes.
  • Stir in cream.
  • Add 1 1/2 cups Gouda, Parmesan, lemon juice and sugar. When cheeses have melted and mixture is well-combined, remove from heat.
  • Allow to rest 10 minutes.
  • Fold in sour cream and Tabasco. Set aside.
  • Preheat oven to 350°F.
  • Lightly grease a 9-by-13-inch baking dish.
  • Cook macaroni according to package directions. Drain.
  • Stir cooked macaroni into prepared sauce.
  • Transfer mixture to prepared baking dish.
  • Sprinkle with Panko and remaining 1/4 cup grated Gouda.
  • Place in preheated oven and bake 30 minutes, or until top is golden.

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