Smoked gouda mac and cheese
SMOKED GOUDA MAC AND CHEESE WITH APPLEWOOD SMOKED BACON AND ROASTED MUSHROOMS
(Serves 6 to 8 people)
Pasta
¾ lb Campanella pasta
2 Tbsp Kosher Salt
4 to 6 qts Water
- Bring water and salt to a boil
- Add pasta and cook for 7 to 9 minutes, stirring occasionally
- Strain pasta and set aside
Mac and Cheese Sauce
1 qt Whole milk
½ cup All purpose flour
¼ cup Butter, unsalted
1 tsp Kosher Salt
¼ tsp White pepper, ground
1 cup Smoked gouda, shredded
¼ cup Monterey Jack, shredded
1 cup Applewood smoked Bacon, cooked, cut in half inch pieces
1 cup Roasted Mushrooms (recipe follows)
- In 4 qt sauce pan, melt butter over medium heat
- Add flour and stir together, removing all visible lumps
- Add milk and bring to a simmer, stirring frequently until sauce thickens
- Add salt and pepper
- Fold in cheese
- Set aside
Roasted Mushrooms
1 cup Crimini mushrooms, cut in quarters
1 cup Shiitake mushrooms, sliced ½ inch
1 Tbsp Garlic, minced
2 Tbsp Shallots, minced
1 tsp Lemon juice
½ Tbsp. Fresh thyme, chopped
¼ Tbsp Fresh Rosemary, chopped
3 Tbsp Olive oil
1 tsp Kosher Salt
1 tsp Black pepper, coarse grind
- Heat Oven to 375 degrees
- Place all ingredients in mixing bowl.
- Put on sheet pan and place in oven
- Roast for 30 minutes, turning with spatula every 10 minutes