Smoked Gouda Mac and Cheese
Creamy smoked gouda mac and cheese with pancetta and crispy onion topping is a rich and comforting baked dish perfect for dinner or special gatherings.
Servings: 9
Equipment
- Skillet Deep
- Casserole Dish 9 x 13-Inch
Ingredients
- 1 Pound elbow macaroni uncooked weight
- 1 Teaspoon salt
- 1 Tablespoon olive oil
- ½ Cup pancetta
- ½ Cup butter
- 2 Teaspoons garlic minced
- 1 Tablespoon shallot minced
- ¼ Cup all purpose flour
- 1 Cup heavy cream
- 2 Cups whole milk
- 8 Ounces smoked Gouda shredded
- 6 Ounces white cheddar shredded
- 1 Teaspoon peppercorns fresh cracked
- 2 Cups crispy fried onions
- 3 Tablespoons butter
- 1 Teaspoon truffle salt
- ½ Teaspoon red pepper flakes
Instructions
- Bring 4 cups of salted water to a boil. Boil the elbow noodles al dente. Drain and set aside.
- In the meantime heat a deep frying pan over medium high heat.
- Once hot, add the olive oil and swirl to coat. Add in the pancetta and cook for 5 minutes.
- Preheat the oven to 400 degrees F.
- Remove the pancetta from the pan and set aside. Don't drain the pan. Add the butter and melt. Once melted, add in the minced garlic and shallot and sauté for 2 minutes.
- Whisk in the flour and cook for 1 minute.
- Alternate incorporating the heavy cream and milk slowly ¼ cup at a time. Whisk well and cook for 5 minutes to thicken. Then stir in the cheese. Turn off the heat and stir until the cheese is melted and the sauce is smooth.
- Combine noodles, cheese sauce, and pancetta in a large bowl. Stir well.
- Pour macaroni and cheese into a 9 x 13-inch casserole dish.
- Add fried onions to the food processor and pulse 5 to 6 times. Add to a bowl and pour in the melted butter. Add in truffle salt and red pepper flakes. Stir with a fork until combined.
- Evenly spread crumb mixture over the top of the macaroni.
- Place the casserole dish into the oven on the center rack and bake for 20 minutes. Let the mac and cheese sit for 5 minutes and then serve in bowls.
Notes
Shred your own cheese: Pre-shredded cheese doesn’t melt as smoothly.
Don’t skip the roux: This keeps the sauce from separating.
Let it rest: Let the finished dish sit for 5 minutes before serving so the sauce sets.
Don’t skip the roux: This keeps the sauce from separating.
Let it rest: Let the finished dish sit for 5 minutes before serving so the sauce sets.
Nutrition
Calories: 398kcal | Carbohydrates: 9g | Protein: 16g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 684mg | Potassium: 210mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 990IU | Vitamin C: 0.5mg | Calcium: 423mg | Iron: 0.4mg
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