Recipes Easy Stovetop Smoked Gouda Mac and Cheese 5.0 (2) 2 Reviews For a more sophisticated take on classic mac and cheese, swap in smoked gouda for the traditional cheddar. Slideshow: More Delicious Macaroni and Cheese Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on July 24, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 Ingredients 1 pound pasta, any kind 4 tablespoons unsalted butter 2 cups milk 3 eggs, beaten 20 ounces grated smoked gouda 1 teaspoon kosher or sea salt, or to taste 1/2 teaspoon ground mustard 1/4 teaspoon ground smoked paprika Fresh cracked black pepper, to taste Directions Cook the pasta in a large pot of boiling, salted water until it is al dente, according to package instructions. Drain and rinse under cold water until it is completely cooled. Set aside. Melt the butter in a large pot over medium heat. Whisk in the milk, eggs, cheese, salt, ground mustard, paprika and black pepper. Continue to stir until the cheese is completely melted, and then cook for another 2 to 3 minutes until the sauce thickens slightly. Add the pasta to the cheese sauce and cook for another minute or until the pasta is heated through. Serve warm. Rate it Print