Gouda Mac and Cheese {Mac and Cheese Quest}

On March 15, 2011

Okay. I have a problem with mac and cheese. It is such a great side dish and sometimes it can even double as a meal in itself. But my problem is that it can be hit or miss sometimes. I like to try new recipes a lot- mainly because I don’t have a lot of things that really grab a hold of me and shout: “I AM YOUR TRIED AND TRUE RECIPE!” Mac and cheese is that way for me. Sometimes it’s bland, or dry because it doesn’t use a cheese sauce or because there just wasn’t enough cheese sauce in it. You know what I am talking about. So begins my quest to find the PERFECT recipe. The “go-to” that I can say I will pull out for Thanksgiving dinner every time. I’m adding a linky to the bottom so you can add recipes along with me. If I find a new one I like, I’ll use it (and give you credit of course)!

Gouda Mac and Cheese

First of all, I would like to give a virtual high five to my friend Shelby for starting me off with such a great recipe. If it weren’t a quest (which means I have to try a lot, right) then I might just stop here. It was just that good! This originally came from Southern Living Magazine and although I updated the name to make it easier for me to remember, it was originally called “Not Yo’ Mama’s Mac and Cheese.”

This recipe had so many moving parts, I thought that it would end up being just too rich for me. I was wrong. All of the ingredients came together flawlessly in a mostly creamy, slightly crunchy, mildly salty creation. One thing I did not like: the preparation time. It took me way longer than any respectable mac and cheese recipe should, but I don’t think that would be enough to deter me from making it again.

My husband has already said that this was the best mac and cheese he’s ever tasted. I think I am inclined to agree. So, join me as I reluctantly move forward in my quest to find the best mac and cheese (very subjective, I know), and although this one has set the bar very high, I will continue because if there is a perfect recipe out there, I will find it.

Gouda Mac and Cheese

From Southern Living Magazine

Originally: “Not Yo’ Mama’s Mac and Cheese“

1 cup Japanese breadcrumbs (Panko)

1 (4 oz) package thinly sliced prosciutto

1 16 oz package penne pasta

1/2 cup butter

1 shallot, minced

1/4 cup dry white wine

1/4 cup all-purpose flour

2 cups milk

2 cups whipping cream

1 bay leaf

1/2 tsp salt

1/4 tsp ground red pepper

16 oz sharp white cheddar cheese, shredded

1 cup (4 oz) shredded smoked gouda

1/2 cup shredded parmesan cheese

Preheat oven to 400°. Bake breadcrumbs in a single layer on a baking sheet 5 to 7 minutes or until golden, stirring once after 2 1/2 minutes.

Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble.

Prepare pasta according to package directions.

Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and sauté 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of Dutch oven, and cook 1 minute.

Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.

Place 4 cups (16 oz.) Cheddar cheese in a large heatproof bowl. Add Gouda and Parmesan cheeses to bowl.

Gradually pour white sauce over cheeses, whisking until cheeses are melted and sauce is smooth.

Stir in pasta and prosciutto until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs.

Bake at 400° for 15 minutes or until bubbly. Serve immediately.

No-Bake Not Yo’ Mama’s Mac ‘n’ Cheese: Omit breadcrumbs. Prepare recipe as directed in Steps 2 through 6. Stir pasta, prosciutto, and cheeses into white sauce. Serve immediately.

This recipe linked to: Recipe Swap Sundays, Tuesday Night Supper Club, Tuesdays at the Table, Tempt My Tummy Tuesday, Full Plate Thursday