Gouda & White Cheddar Mac and Cheese
This gouda and white cheddar mac and cheese recipe is the ultimate comfort food with an upscale feel. If your kids like mac and cheese as much as mine do, they'll love this white cheese mac and cheese.
Equipment
- Box Grater
- Whisk
Ingredients
- 2 tablespoon kosher salt
- 1 lb dried penne pasta or your favorite pasta
- 1 tablespoon olive oil
- 8 shallots peeled and left whole
- 4 cups heavy cream
- 1 cups white cheddar cheese 4 cups shredded
- 1 pound smoked Gouda cheese 4 cups shredded
- 2 tablespoon fresh rosemary chopped
- 2 teaspoon black pepper freshly ground
Instructions
- Boil the Pasta: Wash your hands with soap and water. Add 4 quarts of water to a stock pot and bring to a boil over high heat. Add 1 tablespoon of salt and the pasta. Cook according to the directions on the package for al dente pasta. Drain the water when finished and turn off the burner. Set the pasta aside. I will sometimes add a little olive oil to the pasta if I know it's going to sit for a bit, just to keep it from sticking together in the meantime.
- Grate the Cheeses & Chop the Rosemary: While the pasta is cooking, grate the cheeses with the box grater and chop the rosemary using a knife and cutting board. Use a kitchen scale as needed to weigh the ingredients.
- Cook the Shallots: Turn the oven to 375 degrees Fahrenheit. Combine the oil, shallots, and 1 teaspoon of salt in a pan over low heat. Chef JJ says to cook the shallots until they begin to fall apart and caramelize, 20 to 30 minutes. Turn off the stove and set aside.
- Heat the Cream: Add the cream to a saucepan and bring to a low simmer over medium heat. Make sure the cream does not boil.
- Add the Cheeses & Rosemary: Add the cheeses to the pan. Give it a stir. Add the rosemary. Use a whisk to stir the sauce while it cooks for 2 to 3 minutes. The sauce should be melted and smooth. Remove from heat and turn off the stove. Use a whisk to stir in the pepper and remaining salt.
- Add the Cooked Pasta & Shallots: Add the pasta and shallots to the pan. Give it a stir.
- Bake for 30 to 35 Minutes: Pour the mac and cheese into a greased or nonstick baking dish and bake for 30 to 35 minutes. This white cheese mac and cheese will be golden brown and bubbly. Turn off the oven.
Notes
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/white-cheddar-mac-and-cheese
Nutrition
Calories: 354kcalCarbohydrates: 25gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 74mgSodium: 938mgPotassium: 172mgFiber: 1gSugar: 4gVitamin A: 955IUVitamin C: 1mgCalcium: 102mgIron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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