Smoked Gouda Macaroni And Cheese Recipe
Bacon and Onions Straws.
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Ingredients
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Pasta & Cheese Sauce
Bacon & Onion Straws Topping
Finish & Garnish
Method
Pasta & Cheese Sauce
- 1
Cook the pasta
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just al dente according to package directions (usually 7-8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
- 2
Make the roux
In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons flour and whisk continuously for 1-2 minutes until the raw flour smell is gone and the roux is bubbling but not browned.
- 3
Add milk & cream
Gradually whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer; cook 3-4 minutes until it thickens enough to coat the back of a spoon.
- 4
Finish the cheese sauce
Reduce heat to low. Whisk in 2 cups shredded smoked gouda, 1 cup shredded sharp cheddar, and 2 ounces softened cream cheese a handful at a time until fully melted and smooth. Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon smoked paprika. Taste and adjust seasoning. If the sauce is too thick, stir in up to 1/4 to 1/2 cup reserved pasta water to loosen.
- 5
Combine pasta and sauce
Add the drained macaroni to the cheese sauce and gently stir to coat everything evenly. Transfer to a 9-inch baking dish or an ovenproof skillet if planning to broil for a crust. Preheat oven to 400°F (200°C) if finishing under the broiler.
Bacon & Onion Straws Topping
- 6
Prepare bacon
Place bacon slices on a rimmed baking sheet in a single layer. Bake in a preheated 400°F (200°C) oven for 12-17 minutes until crisp but not burnt. Remove and transfer to paper towels to cool slightly; when cool enough to handle, crumble or chop into small pieces. Reserve bacon fat for another use or discard.
- 7
Slice the onion into straws
Peel the yellow onion and cut in half pole-to-pole. Using a sharp knife, slice each half into very thin half-moon strips, then separate into individual 'straws' with your fingers. Pat the onion strips dry with paper towels to remove excess moisture (this helps them crisp when frying).
- 8
Dredge the onion
In a shallow bowl, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon cayenne (if using) until evenly combined. Toss the dried onion straws in the flour mixture until lightly but evenly coated; shake off excess.
- 9
Fry the onion straws
In a heavy-bottomed saucepan or deep skillet, heat 2 cups vegetable oil to 350°F (175°C) over medium-high heat (use a thermometer). Fry the floured onion straws in small batches for about 1 to 2 minutes per batch, stirring gently, until golden brown and crisp. Do not overcrowd. Remove with a slotted spoon to a paper towel-lined tray and season immediately with a light pinch of salt. Keep warm or re-crisp briefly in a 350°F oven for a few minutes if they soften.
- 10
Crisp bacon pieces (optional finish)
If bacon pieces need re-crisping after chopping, spread them on a small baking sheet and warm at 400°F for 3-5 minutes until crisp again. Otherwise use as-is.
Finish & Serve
- 11
Optional breadcrumb topping and bake
If using panko, mix 1/2 cup panko breadcrumbs with 2 tablespoons melted butter and 1 tablespoon grated parmesan. Sprinkle evenly over the mac and cheese. Bake the assembled mac and cheese in the preheated 400°F oven for 10-12 minutes until bubbly and the topping is golden. For an extra crust, broil on high for 1-2 minutes watching carefully.
- 12
Assemble with bacon & onion straws
Remove the mac and cheese from the oven. Scatter the reserved crumbled bacon evenly over the top, then pile a generous handful of hot onion straws on each serving so they stay crisp. Sprinkle remaining 1 tablespoon grated parmesan and 2 tablespoons sliced fresh chives over the top.
- 13
Serve
Let the dish rest 3-4 minutes so the sauce settles, then serve warm. Suggestion: provide extra cracked black pepper or hot sauce at the table if desired.