The Belle’s Gouda Mac and Cheese

Hello folks and welcome back to the All Things Southern kitchen.  It was the evaporated milk that caught my attention. I saw a recipe for homemade mac and cheese that used Pet Milk. Interesting, I thought. I’ve never used Pet Milk in my own mac and cheese. It also happens that I had some fresh Gouda cheese on hand that I was thinking would be a great add to mac and cheese since Gouda has that nice buttery flavor. It was on! And that, ladies and gentlemen, is how a new dish is born around here. I do believe it will be staying on the keeper list, too, if the husband has a say in it, and he most certainly does. Here, I’ll walk y’all through the steps to what I’m calling, “The Belle’s Gouda Mac and Cheese”. Get it, Goooouda Mac and Cheese? Never mind, on to the recipe…



“The Belle’s Gouda Mac and Cheese”

1 and ½ pounds of elbow macaroni
1 and 1/2 pound Kraft American cheese, grated
1 pound Gouda cheese, grated
2-3 large cans Pet Milk
5-6 eggs
2 sticks of butter
Salt and pepper to taste

We’ll begin by preparing the elbow macaroni according to its package directions and drained off the water. I’ve also grated 1 and ½ pounds of American cheese and a pound of Gouda. We’re going to stir all this cheese into our pasta along with two sticks of butter than we’ve sliced into pats. We’ll stir this until it melts. And yes, I did say two sticks. This is not a diet dish, folks, but it’s stocked with flavor. Just remember the moderation rule and we’ll be good. 

Now, we’re going to combine three cans of Pet Milk with 5-6 beaten eggs, pour this over the pasta, and salt and pepper the dish to taste. Heads-up—this makes a really nice-sized dish. I do that out of habit because we make good use of leftovers around here. If you just have 2-4 at the table, you may want to halve it. We’ll stir well and then transfer it all to a pretty baking dish that we’ve prepared with nonstick cooking spray. Bake in a 350 degree oven for about thirty minutes. You just want it to heat through and through and get yourself a fine little brown crust on the tip top. That’s it, folks. The Belles Gouda Mac and Cheese. It’s mighty fine eating from the All Things Southern kitchen to yours.

Hugs, Shellie

(Pssst….full disclosure! We devoured the mac and cheese before I took a pic! This photo graciously supplied by my daughter. New readers may not have been introduced to my super popular food blogging daughter, but you can find her at http://kitchenbelleicious.com

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  • Mrsl Kay R. Mitchell
    June 5, 2017 at 3:24 pm

    All of your recipes are so good. This one will be a problem. It’s only my husband and I and this would be a huge meal. Halving it could be a problem also. Can you do that for me.???