Right, I checked out the reviews before I made the recipe.
It did not melt inside the casserole nor on top.
At the end of simmering the sauce, you add the pasta and the cheese.
I added the cheese first then pasta and let it remain on the heat for just a bit, then had it in the 380 degree oven for 20 minutes.
The shredded pieces remained intact and got rubbery on top.
I'm wondering if it may have something to do with lower fat content?
It almost behaved like fat-free cheese.
I tried to make a grilled cheese a few weeks ago with slices and it didn't really melt either.
I was just curious about the smoked gouda because as much as I like smoked cheddar and the like, I was seriously in the mood for some Italian food and the gouda sounded the best.
Oh and I went with the highest quality I could get from the Cheese Counter with all the swank cheeses.
