Monday, January 7, 2013
Smoked Gouda Macaroni and Cheese
I avoid making macaroni and cheese because Brian and I both really love it and we have a tendency to be a little challenged in the will-power department. That only applies to certain foods, though. We're tough as nails around, oh, say, lettuce. So what happens is that I make a baking dish full of something yummy and we tell each other that it's a treat that needs to be eaten sparingly and we'll save the rest for the next day. Please tell me if any of you have ever been successful at that particular plan because we're clearly still working out the bugs. So the result of being will-power challenged is that we tend to stay mac & cheese deprived.
The Girl in the Little Red Kitchen posted her version not long ago but she included kale and cheddar. Although I love those ingredients, I wanted a purer version of that wonderful smoked gouda taste. My version is creamy and crunchy and completely addictive. And, for the sake of our new year's resolutions, it's a good thing it was portion controlled. Enjoy!
1/2 lb. Elbow macaroni, cooked and drained
2 Tablespoons unsalted butter
2 Tablespoons all purpose flour
2 Cups milk
1/2 lb. Smoked gouda, grated
2 Tablespoons seasoned panko breadcrumbs
1 Teaspoon olive oil
Salt & pepper to taste
In a small bowl, combine the breadcrumbs and olive oil and mix together with a spoon or your fingers. Sprinkle over the pasta and bake in a pre-heated 400 degree oven for 15 - 20 minutes or until the top is golden brown. Makes 2 servings.