Smoked Gouda Macaroni and Cheese

Made by Nancy Buchanan

FROM JUNIOR LEAGUE OF DENVER COLORADO CLASSIQUE COOKBOOK

Serves 4 portions *                                                   

 2 cups dry macaroni

1 Tb butter

2 cloves garlic, minced

2 Tb all-purpose flour

2 cups whole milk

¼ tsp pepper

½ tsp salt

½ cup shredded fontina cheese

1/3 cup freshly grated Parmesan cheese

5 cups coarsely chopped fresh spinach

¼ cup shredded smoked Gouda cheese

2 strips bacon, cooked and crumbled

2 tsp extra virgin olive oil

¼ cup panko bread crumbs

½ teaspoon salt

Preheat oven to 350 degrees.  Cook macaroni in boiling salted water; drain, reserving 1 cup pasta water.  Meanwhile, melt butter in a large saucepan over medium heat.  Add garlic and cook for 1 minute. Add flour and cook for 1 minute, stirring constantly.  Gradually whisk milk, salt, and pepper until blended. Bring to a boil.  Cook for 2 minutes or until thickened.  Stir in fontina and Parmesan cheeses until melted.  Add spinach and drained macaroni to cheese sauce and stir until well blended.  Spoon mixture into a greased 2-quart baking dish.  If mixture seems too dry, add up to 1 cup of reserved pasta cooking water until moist.  Sprinkle with Gouda cheese and bacon.   Mix olive oil with bread crumbs and sprinkle on top.  Bake for 15-20 minutes or until bubbly.

* I made 1-1/2 times this recipe for approximately 6 large servings. 

** I didn’t have panko bread crumbs so I used Progresso Italian bread crumbs and didn’t add the olive oil.)