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Mac-n-Smoked Gouda |
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| Ingredients: |
Coarse Salt
1 pound elbow macaroni
1 Tablespoon EVOO
2 Tablespoons unsalted butter
1 small onion, finely chopped
3 Tablespoons all-purpose flour
Dash cayenne pepper
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1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
2 cups shredded smoked Gouda
1 cup shredded Gruyere
1/4 cup fresh flat leaf parsley
1 Tablespoon Dijon mustard
Freshly ground black pepper
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| Procedures: |
Bring a large pot of water to a boil.
Add salt to season the cooking water, then add the pasta.
Cook for 8 minutes, or until pasta is cooked al dente.
Drain well and return to a large bowl.
While the pasta cooks, heat a medium sauce pot over medium-low heat.
Add the extra-virgin olive oil and heat with the butter until it melts.
Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet.
Raise the heat a bit, then whisk in the flour, cayenne, and paprika.
Whisk together until the roux bubbles up, then cook for 1 minute more.
Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil.
Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes.
Add the cheese and parsley to the thickened sauce and stir to melt it, a minute or so.
Stir in the mustard and season the sauce with pepper.
Pour over the cooked pasta and toss to combine.
Adjust the seasonings, transfer to a large platter, and serve.
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| Notes: |
2020-05-03: A large batch, with several quarts to the freezer for future meals.
2018-01-06: 5 pints to the freezer
2016-12-09: several containers to the freezer.
2016-06-26: Lyd made 4 pints for the freezer using 2 cups Gouda plus one cup Gruyere; added 1/4 cup flat leaf parsley would like to try chives instead of parsley.
2015-10-23: Adapted from Kate's recipe.
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05/20/2020
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