Back from a bit of travel, the room mates have fled to the west coast to avoid the winter storm, and I have a taste for comfort food.
Whilst speaking with one of my associates, the words mac and cheese came up. This is the ultimate comfort food, (well maybe second only to chicken soup), then the true inspiration was spoke by my muse. “Smoked Gouda”.
A sauce mornay, but with the smoky flavor and cream texture of gouda, an perfect match for a hearty dish that may contain bacon, ham or other smoked meats.
This is then mixed with cooked pasta and baked to give that, “OH, SO, good taste, texture and heartiness.”
Mac n Smoked Gouda
- 16 oz Seashell Pasta medium size
- 6 oz Smoked Gouda Good Stuff / Grate it yourself
- 6 oz Cheddar Cheese Good Stuff / Grate it yourself
- 2 tbsp Butter The real stuff
- 2 tbsp AP Flour
- 2 Cups Milk Full fat, real stuff
- 1/2 tsp Salt
- 1/4 tsp cayenne pepper
- 1/4 tsp Garlic Powder Granulated, not garlic salt
- Preheat your oven to 375 degrees
- Grease a 10 cast iron skillet
- In a one gallon pot, bring 1 gallon of slated water to a rolling boil; Add pasta and cook to package directions for al dente (USUALLY 8-10 minutes) Drain the pasta and place drainer (metal drainer) back over the warm pot to hold while the sauce is prepared
- In a small sauce pan over medium heat, melt the butter. After the butter foams out add the flour and stir / cook until a thick paste (roux) forms. whisk in the milk, salt and pepper. Whisk until the sauce is smooth and coats the back of a spoon.
- Remove sauce from heat and stir in the grated cheeses. Stir only enough to melt the cheese.
- Add the pasta to the sauce, fold to combine and transfer to the cast iron skillet. Bake in preheated oven until the sauce bubbles (~15 minutes)
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