~ Smoked Gouda Mac & Cheese ~
Quite tasteful, especially for a side dish. This mac was not simply plopped into a bowl as it easily could have been, but was plated in a lovely oblong dish with an eye-catching dusting of breadcrumbs. The pepper adds a nice visual accent.
FINALLY – I have found a mac with an abundance of cheesy flavor that does not simultaneously taste overly greasy, salty, or barnyard-y. Many a mac will excessively reach toward flavor extravagance, resulting in either a salty bowl of melted cheese or a pasta dish that you’d never guess was meant to be macaroni. Not this mac! True to its name, the smokiness and saltiness of the Gouda, in addition to the pepper, made for a plethora of flavor.
Just the way we (meaning myself, really) like it, folks.
In case you are not the avid reader of my blog that I so hope you to be, my ideal standard for creaminess is that the sauce be a happy blend of thick, while still smooth and creamy. Probably a popular opinion, wouldn’t you agree? Even initially creamy macs can quickly dry up on you, however, so those that do not, like South of Beale’s for example, get some added bonus points. I personally prefer a little extra sauce on the bottom as well.
I will refrain from making a “Gouda” pun – you’re welcome. Again, I was thoroughly impressed by both the quality and quantity of cheesy flavor in this dish.
Though everyone loves a good, stringy cheese pull, I’ve begun to notice that they are often indicative of an excess of cheese. As with most things, a happy medium is key; SOB’s (ha ha) cheese ratio was well within that range.
Solid, but could be improved upon; the breadcrumbs were a bit on the chewy side. As always, cavatappi is an added textural bonus.
South of Beale was great – they have a creative menu with unique drinks, and I loved everything I had. Despite its status as a side dish, their Smoked Gouda Mac & Cheese could probably stand on its own as a ~lighter~ entree.
Menu Link: https://www.southofbeale.com/menus/