RECIPE: Make Stoney River’s smoked Gouda macaroni and cheese
I would love the recipe for the macaroni and cheese from the Stoney River restaurant. It is truly amazing! I know it contains smoked Gouda and would love to make at home especially since it appears it is going to be a cold, long winter. Many thanks! — Robin Repinski, Johns Creek
Macaroni and cheese is another comfort food favorite among The Atlanta Journal-Constitution readers. This recipe from Stoney River Steakhouse indeed uses smoked Gouda, but one of the other things that makes it stand out is a tangy sauce that includes sour cream and a bit of lemon juice.
We’re presenting you with the full batch recipe here, making 16 cups. You can easily cut this in half, or even to a quarter of its size if you don’t need quite so much tempting macaroni and cheese around your house.
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
- 1/2 cup diced white onion
- 1 teaspoon chopped garlic
- 3/4 cup all-purpose flour
- 2 cups chicken broth
- 3 cups heavy cream
- 1 3/4 cups coarsely grated smoked Gouda, divided
- 1 1/2 cups finely grated Parmesan
- 2 tablespoons lemon juice
- 2 teaspoons granulated sugar
- 1 1/4 cups sour cream
- 2 teaspoons Tabasco
- 1 (1-pound) box small elbow or shell macaroni
- Salt
- 1/4 cup panko
- In a large saucepan, melt butter over medium heat. Add olive oil, onion and garlic and cook until onion has turned translucent, about 5 minutes. Stir in flour and stir until a smooth paste is formed. Turn heat to low and cook paste for 5 minutes. Slowly stir in chicken broth, whisking to eliminate any lumps. Cook until mixture thickens, about 2 minutes. Stir in cream, then add 1 1/2 cups Gouda, Parmesan, lemon juice and sugar. When mixture is well combined, remove from heat. Allow to rest 10 minutes, then fold in sour cream and Tabasco. Set aside.
- Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.
- Cook macaroni according to package directions. Drain and stir cooked macaroni into the sauce. Transfer mixture to prepared baking dish. Sprinkle with panko and remaining 1/4 cup grated Gouda. Bake 30 minutes or until top is golden. Makes: 16 cups
Nutritional information
Per serving: Per 1/2 cup: 253 calories (percent of calories from fat, 62), 8 grams protein, 17 grams carbohydrates, 1 gram fiber, 18 grams total fat (10 grams saturated), 52 milligrams cholesterol, 246 milligrams sodium.From the menu of...Stoney River Steakhouse and Grill, 5800 State Bridge Road, Duluth. 770-476-0102, stoneyriver.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
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