Simply Organic Spices & Seasonings at Vitacost
Simply Organic Mustard Seed Ground Description
Nothing but pure, organic, ground yellow mustard seed (Sinapis alba). Robust, pungent, warm yellow mustard bite (think bottled mustard without the vinegar).
Directions
General Guideline: Use 1 teaspoon ground mustard seed for every tablespoon of prepared mustard.
Suggested Uses: Want serious zip in your broccoli cheese soup or vegan mac and "cheese"? It's right here. How about baked beans and BBQ sauce? Meat rubs and honey-mustard glazes. Oil-based dressings and Hollandaise sauce. Potato salads and devilled eggs. Don't forget your egg bakes, and even vegetable dishes.
Free Of
GMOs, artificial ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Organic mustard.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Gluten-Free Smoked Gouda Mac & Cheese
[vc_row][vc_column][vc_column_text]Meet your new favorite comfort food. This one-pot smoked gouda mac and cheese is a dreamy, creamy bowl of perfection. With the irresistible smokiness of gouda, the bold bite of sharp cheddar, and a pinch of paprika and mustard for a subtle kick, this gluten-free recipe balances indulgence and ease like a pro. Whether you’re jazzing up a weeknight dinner or wowing guests with your culinary flair, this dish brings elegance and cozy vibes together in every bite. Bonus: it’s so simple, you’ll have more time to savor its rich, velvety goodness.
Gluten-Free Smoked Gouda Mac & Cheese
- 8 oz. gluten-free corn/rice blend elbow pasta
- 1-1/2 cups 2% milk
- 1 cup water
- 5 oz. smoked Gouda cheese (shredded)
- 3 oz. sharp cheddar cheese (shredded)
- 1/4 tsp. ground mustard seed
- 1/4 tsp. paprika
- 3/4 tsp. salt
- Fresh-ground pepper (to taste, if desired)
- In medium-large pot over medium-high heat, combine pasta, milk, water, ground mustard seed, paprika and salt. Stir often while it comes to boil.
- When mixture begins to boil, turn heat down to maintain slow boil and stir very frequently, every 20-30 seconds or so. Cook until pasta is al-dente, about 5-1/2 minutes, and most liquid is absorbed. (Note: Cooking time will vary based on size of pasta you use, keep a close eye on it so you don’t overcook.)
- Remove from heat and fold in shredded gouda and cheddar cheese until melted and thoroughly incorporated.
- Serve immediately. Grind on fresh black pepper, if desired.
Chef's tip: This recipe works best with a gluten-free pasta that is a blend of corn and
rice. Different brands of pasta may absorb the cooking liquid differently. If your pasta
absorbed most of the liquid, you may need to add 1-2 Tbsp. of additional milk when
folding in the cheese.
Grab these ingredients at Vitacost.
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