Drain the pasta and return to the stockpot. Add the macaroni and cook over high heat for about 2 minutes, or until just tender or al dente. Bring the water to a boil in a large stockpot and add 1/2 teaspoon of the salt. Heat the olive oil and the onion in a medium skillet over medium-high heat for 5 to 6 minutes, until the onion is translucent. Place the mixture in a large bowl and combine with the melted butter. In a food processor, pulse the crackers, bread crumbs, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper, until coarsely ground. Lightly butter a 9-by-12-inch baking dish. 1.5 cups shredded gouda cheese (about 8 oz. cheese).
1 large sweet onion (such as Vidalia), diced.It’s also great on its own as an entrée with a side salad and some fresh fruit. Just be aware that our Macaroni and Gouda Cheese Casserole will quickly become a favorite at your table, and you may never return to the standard mac and cheese in a box. Vegetable or not, it’s an important part of our Southern culinary vernacular. Okay, so technically speaking, mac and cheese isn’t actually a vegetable, but it’s generally considered a vegetable side in the South.
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