Fall Season in the Lowcountry + Duke’s Mayo Recipe

There is nothing like the sight of beautiful autumn foliage, the feel of crisp, cool temperatures and the salty, sweet taste of an oyster roast as summer transitions into fall here in the Lowcountry. 

Amid the sea islands, the Lowcountry’s most enchanting autumn scenery can be seen at Kiawah River, where 2,000 acres of maritime forests and wildlife grace its grounds. For our nature enthusiasts and those itching to get outside and enjoy the fall climate, Kiawah River’s residents are invited to explore the community’s miles of scenic trails. 

After an adventurous day of exploring, nothing beats gathering around the table with friends and family to enjoy a fall potluck dinner with an endless feast of timeless, Southern dishes that pay tribute to the harvest season. 

And no one knows how to ring in the fall season with a delicious dish better than Ashley Strickland Freeman, whose Duke’s Mayonnaise Cookbook features a compendium of delicious new ways to cook with the South’s favorite condiment, Duke’s Real Mayonnaise. As a Charleston-based, award-winning food stylist, recipe developer and tester, Strickland knows a thing or two about Lowcountry cooking and traditions.  

Among the myriad of delectable recipes found in Freeman’s cookbook, the Smoked Gouda, Cheddar, and Parmesan Mac ‘N’ Cheese ranks at the top of our list. This home-run dish offers a simple recipe with mouth-watering ingredients that will please the entire family.  

Try your hand at this cheesy dish for the ultimate crowd-pleaser. 

Smoked Gouda, Cheddar, and Parmesan Mac ‘N’ Cheese Recipe

Ingredients (Serves 6): 

1 (16-ounce) package corkscrew pasta  

1 (8-ounce) package smoked Gouda cheese, shredded  

1 (8-ounce) block extra-sharp Cheddar cheese, shredded  

4 ounces freshly grated Parmesan cheese  

1.5 cups Duke’s Mayonnaise  

1 cup sour cream  

1⁄4 teaspoon cayenne pepper  

1⁄4 teaspoon ground nutmeg  

1⁄4 teaspoon salt  

1 cup fresh breadcrumbs  

1⁄4 cup salted butter, melted  



Preheat the oven to 325°F. Cook the pasta in boiling salted water according to package directions until al dente. Drain and transfer to a large bowl.  

Stir in the cheeses, mayonnaise, sour cream, cayenne pepper, nutmeg, and salt. Spoon into 6 lightly greased individual baking dishes or a 2-quart baking dish.  

Stir together the breadcrumbs and melted butter. Sprinkle over the top. Bake the pasta at 325°F for 30 minutes, or until the topping is browned and the mixture is bubbly.