Marieke® Golden Jalapeño Bacon Macaroni and Cheese

Recipe by Gouda Chef ®Molly Schraufnagel

Ingredients (serves 12):


  • 12 strips of thin cut bacon, partially cooked

  • 2 large eggs

  • 1 1/2 cup half and half

  • 1 teaspoon dry mustard

  • 1 tablespoon flour

  • 8 ounces Marieke® Gouda Jalapeño, shredded (about 2 cups)

  • 4 ounces Marieke® Gouda Plain 2-4 month, shredded (about 1 cup)

  • 8 ounces elbow macaroni



  1. Preheat oven to 450. Lightly grease a muffin pan with nonstick cooking spray. Line muffin pan with bacon; set aside.

  2. Mix together eggs, half and half, and mustard in a small bowl; set aside.

  3. Prepare macaroni as directed on the box to the al dente stage. Drain and return to the pan over low heat.

  4. Pour egg mixture over noodles, sprinkle with flour; stir to combine. Add Marieke® Gouda cheeses; stirring    constantly, until mixture is smooth and creamy, about 5 minutes.

  5. Carefully scoop macaroni and cheese mixture into the prepared muffin pan. Bake 10 minutes. Let set and cool for 10 minutes before removing from the pan.

  6. Carefully remove from pan using large spoon; serve immediately. Enjoy!

  Quick easy version: Skip the baking and serve immediately after cooking and garnish with crispy bacon crumble.


Marieke Gouda

200 W. Liberty Drive

Thorp, WI 54771



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7 am-7 pm


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On New Years Eve, Christmas Eve and the day before Thanksgiving open from 7am-3pm.

Closed on

New Years Day, Easter, 


and Christmas Day

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Drawings ©Mauro Magellan

© 2018 by Holland's Family Cheese / Penterman Farm. “Marieke Gouda” and “Handcrafted with Passion” are registered trademarks of Holland’s Family Cheese LLC.