A recipe from Ashley Strickland Freeman’s new THE DUKE’S MAYONNAISE COOKBOOK: 75 Recipes Celebrating the Perfect Condiment.
This homerun dish will please the whole family—from little kids to kids at heart. Experiment with your favorite cheeses, but Freeman recommends keeping the Gouda. It lends the crucial, smoky flavor to the pasta that makes this mac and cheese special. Bake and serve in a 2-quart baking dish or in individual dishes.
1 (16-oz.) package corkscrew pasta
1 (8-oz.) package smoked Gouda cheese, shredded
1 (8-oz.) block extra-sharp Cheddar cheese, shredded
4 oz. freshly grated Parmesan cheese
11⁄2 cups Duke’s Mayonnaise
1 cup sour cream
1⁄4 tsp. cayenne pepper
1⁄4 tsp. ground nutmeg
1⁄4 tsp. salt
1 cup fresh breadcrumbs
1⁄4 cup salted butter, melted
Preheat the oven to 325 degrees. Cook the pasta in boiling salted water according to package directions until al dente. Drain and transfer to a large bowl. Stir in the cheeses, mayonnaise, sour cream, cayenne pepper, nutmeg and salt. Spoon into six lightly greased individual baking dishes or a 2-quart baking dish.
Stir together the breadcrumbs and melted butter. Sprinkle over the top. Bake the pasta at 325 degrees for 30 minutes or until the topping is browned and the mixture is bubbly. Serves 6.
TASTY TIP: To make fresh breadcrumbs, pulse a few pieces of (preferably stale) bread in a food processor until crumbly.
Excerpted from the book THE DUKE’S MAYONNAISE COOKBOOK: 75 Recipes Celebrating the Perfect Condiment. Copyright © 2020 by Ashley Strickland Freeman. Reprinted with permission of Grand Central Publishing. All rights reserved.