Smoked Gouda and Bacon Mac and Cheese
60% autentično · American
A gourmet twist on classic mac and cheese, featuring the smoky depth of Gouda cheese and the savory crunch of crispy bacon, elevated with a hint of Dijon mustard.
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Sastojci
- Cavatappi pasta12 ounces
- Bacon, chopped6 slices
- Butter3 tablespoons
- All-purpose flour3 tablespoons
- Milk2.5 cups
- Smoked Gouda cheese, shredded2 cups
- Dijon mustard1 teaspoon
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Fresh parsley, chopped (for garnish)2 tablespoons
Koraci
- 1
Cook cavatappi pasta according to package directions until al dente. Drain and set aside.
- 2
In a skillet, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside on paper towels, reserving 1 tablespoon of bacon fat in the skillet.
- 3
In a saucepan, melt butter with the reserved bacon fat over medium heat. Whisk in flour and cook for 1-2 minutes.
- 4
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- 5
Remove from heat. Stir in smoked Gouda cheese and Dijon mustard until melted and smooth. Season with salt and pepper.
- 6
Add the cooked pasta to the cheese sauce and stir to combine.
- 7
Stir in half of the crispy bacon.
- 8
Serve immediately, topped with the remaining bacon and fresh parsley.
