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Smoked Gouda Bacon Macaroni and Cheese


  • 1 (4 oz.) French baguette, torn
  • 6 slices cooked bacon, chopped
  • 1/4 cup loosely packed parsley
  • 2 Tablespoons butter, melted
  • 1 package (16 oz.) corkscrew or elbow pasta
  • 1/3 cup butter
  • 1/4 cup flour
  • 4 cups milk
  • 1 package (8 oz.) extra sharp Cheddar cheese, shredded
  • 1 package (8 oz.) smoked Gouda cheese, shredded
  • 2 1/2 teaspoons Creole seasoning


  1. Preheat oven to 400°F.
  2. Using S-blade with food processor running, drop bread, 1/2 of the bacon and parsley into food chute. Process until finely chopped. Gradually add melted butter; process until crumbs form. Set aside.
  3. Cook pasta according to package directions for al dente. Drain and rinse with cold water. Set aside.
  4. Melt 1/3 cup butter in Dutch oven over medium-high heat. Gradually add flour, whisking until smooth, about 1 minute. Slowly add milk, stirring 8 to 10 minutes until mixture is thickened and smooth. Remove from heat.
  5. Stir in cheeses, remaining bacon and Creole seasoning until cheese is melted. Fold in pasta.
  6. Pour mixture into 11x7-inch baking dish sprayed with nonstick cooking spray. Sprinkle with breadcrumb mixture.
  7. Bake 25 to 30 minutes or until crumbs are browned and mixture is heated through.

Serves: 10-12


  • You can easily use your Food Processor to shred blocks of cheese— just use the shredding blade and with the processor running, add chunks of cheese through the food chute until shredded.
  • If using a countertop oven to make the macaroni and cheese, place baking dish on the bottom rack to bake.



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