Smoked Gouda Mac and Cheese

• portions: 12 servings
• temps actif: 15 minutes
• temps total: 40 minutes

Ingrédients

4 tbsp butter

4 tbsps flour

2 cups heavy cream

2 cups whole milk

1/2 tsp thyme

1/4 tsp nutmeg

1/4 tsp cayenne pepper

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp ground mustard

16 oz smoked Gouda (shredded)

8 oz cheddar cheese (shredded)

8 oz mozzarella (shredded)

16 oz pasta

1 tbsp chicken bouillon

2 tbsp butter

1/2 cup panko breadcrumbs

Instructions

Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add chicken bouillon paste and mix into the water. Add pasta and boil until al dente. Drain pasta and set aside.

Combine all of the shredded cheese in a large bowl.

In a large pot, add butter over medium low heat. Once melted, add flour and whisk together until a thick paste forms, about 2-4 mins. Slowly pour heavy cream, milk, and seasonings into the pot, whisking constantly. Continue to cook, whisking occasionally, until the milk thickens, about 5-7 minutes. Add half of the cheese into the sauce and stir until combined and melted.

Add pasta into the pot and mix to ensure all of the pasta is coated. Add half of the pasta to a 9x13 baking dish. Sprinkle half of the remaining cheese on top. Then add the remaining pasta on top and sprinkle the top with remaining cheese.

Optional but highly recommended: melt butter over medium heat in a skillet and add panko breadcrumbs. Toast until the breadcrumbs are golden brown, about 4-5 minutes. Sprinkle the breadcrumbs on top of the macaroni and cheese.

Bake for 20-25 minutes.

Nutrition

• Calories: 547 kcal
• Lipides Totaux: 35 g
• Lipides Saturés: 22 g
• Lipides Insaturés: 11 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 118 mg
• Sodium: 606 mg
• Glucides Totaux: 37 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 5 g
• Protéines: 22 g