Truffled Gouda Macaroni and Cheese

As you may know by now, I am a big fan of Hay. It’s great. It smells great, and it boils into a fantastic stock, which can be used for soups, risotto, sauces…nearly endless possibilities! Well, knowing my proclivities, my wife came home with a block of cheese that said “Hay” on it, which delighted me greatly. It turns out that it was a truffled gouda, and so we decided we ought to feature it in a dish (how could we not?). A short while later, we were dining on this veggie infused, hearty Macaroni and Cheese!

Time: 45 Minutes


  • Small Shell Noodles (we went multicolor)
  • Mushrooms
  • Cauliflower
  • Peas
  • Onion
  • Spinach
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1/2 Cup Milk
  • Truffled Gouda


  • Bring a pot of water to a boil for your pasta. As it heats, turn your attention to the rest of your ingredients.
  • Chop your cauliflower, and steam it until soft (about 4-5 minutes). Then, drain excess water.
  • As your cauliflower steams, dice your onion, and slice your mushroom.
  • Shred your cheese with a box grater or the fine shredding plate of your food processor.
  • Pour your pasta into your boiling water to cook.
  • Melt your butter in a large pot. Then, add your onions, and cook until they turn opaque.
  • Add in your mushrooms, peas, and steamed cauliflower.
  • When your veggies are all hot, and your mushrooms have softened, add and stir in your flour to coat.
  • Add a good handful of spinach, and stir to combine and get the wilting process started.
  • Pour in your milk while stirring so your sauce thickens. Then, add your cheese, and allow it to begin to melt.
  • When your pasta is ready, drain it, and add it to your veggies and cheese sauce. Stir to coat.
  • Plate, devour, and enjoy!

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