The first time I made macaroni and cheese with smoked Gouda, it was really tasty, but there was something missing. The smoked Gouda wasn't as pronunced as I had hoped. So after experimenting with some seasoning, I found a little paprika was the key. It really brought out the smoked Gouda flavor. The broccoli was also a nice addition to this dish, giving a nutrition boost while adding some texture and color. One can never have too many mac 'n cheese recipes, and this version is definitely a keeper!
Smoked Gouda Baked Pasta with Broccoli
Yields 4 servings
8 ounces short pasta (such as elbows, penne, rotini)
1/2 cup bread crumbs
1 teaspoon olive oil
1 cup yellow onion, chopped
2-3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups skim milk
1/2 teaspoon paprika
1/2 teaspoon ground dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) smoked Gouda cheese, shredded
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
12 ounces frozen broccoli florets, thawed and lightly chopped
- Preheat oven to 350 degrees.
- Cook pasta according to package instructions. Set aside.
- In a large saucepan, heat oil over medium heat. Add onion and cook until softened (about 5 to 7 minutes). Add garlic and saute for 1 minute. Add flour and cook, stirring constantly, until lightly toasted (about 1 minute).
- Gradually add milk, paprika, mustard, salt and pepper, whisking constantly. Bring to a boil, and then cook until thickened (about 2 to 3 minutes).
- Add cheeses to milk mixture, stirring until melted and then remove from heat.
- Add broccoli and cooked pasta to the cheese sauce, stirring until well-blended.
- Pour into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs.
- Bake uncovered for 15 minutes, or until bubbly.