Today, let’s talk about a great side we can make with our meal. Can you really go wrong with Mac and Cheese? I made this with Gouda thinking of my daughter Hannah who LOVES Gouda cheese. As with so many recipes there are NO RULES here, and you can substitute with another cheese if you would like. Or use a combination of cheeses. This is always a good dish when you look in the fridge and have some bits and pieces of cheese just throw them all in (well within reason…I guess you could have some really weird combinations here, so maybe give it a little thought before throwing it all in)!! As with many cheese sauce based recipes we will start this with a “roux”. And then go from there, pretty easy.
1 stick butter (8T)
8 T flour
1 cup chicken broth
2 cups milk
2 cups gouda cheese (shredded)
1 lb pasta of your choice
1 cup Italian bread crumbs mixed with 2T melted butter
- Melt butter in saucepan and slowly whisk in flour.
- When flour has been well incorporated add chicken broth and continue to whisk until smooth, then bring to a boil until sauce thickens.
- Reduce heat and slowly add milk continuing to whisk.
- Add cheese and keep stirring until cheese is melted.
- Take it off the heat.
- Prepare pasta cooking until just a little “Al Dente” (a bit sticky-I remember my grandmother telling me “until it sticks to your teeth”).
- In baking dish cover bottom with some of the sauce then add pasta and the rest of sauce and combine.
- Add bread crumbs to top (here I added Panko crumbs, but Italian bread crumbs work really well for a little added flavor) and bake at 350 for 25-30 minutes.