Bacon & Smoked Gouda Mac-n-Cheese

 

Bacon & Smoked Gouda Mac-n-Cheese

There’s bacon in this recipe. Instead of frying your bacon, consider putting it the oven like we always do and broil it.

Bacon & Smoked Gouda Mac-n-Cheese

  • 1 16 oz . box Riggatoni or macaroni noodles
  • 8 -10 oz Smoked Gouda ((grated))
  • 16 oz thick cut bacon ((cut into 1 inch pieces))
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 1/2 cups heavy cream or milk
  • 1/2 cup frozen peas
  • 1/4 teaspoon pepper
  • 1/2 – 1 teaspoon kosher salt ((start with 1/2 teaspoon and adjust to your taste))
  1. Preheat the oven to 350ºF.
  2. Prepare noodles per package directions. Drain and set aside.
  3. Slice bacon into 1″ pieces. Cook in a pan on medium heat until crisp.
  4. Remove bacon from the pan and place on paper towels to drain. Set aside.
  5. Drain bacon oil from the pan, leaving just enough to coat the bottom of the pan, about 1 tsp. Place pan back onto medium heat and add peas. Cook peas for about 2 minutes or just until defrosted. Set aside.
  6. In a pot, melt 2 T. of butter and add 2 T. of flour over medium heat.
  7. Continue to stir and cook until the butter/flour mixture becomes browned, about 2 minutes.
  8. Add heavy cream, grated smoked Gouda, and salt/pepper to the butter/flour mixture. Slightly lower the heat and whisk until the smoked Gouda is melted.
  9. In a large bowl, mix together the Riggatoni noodles, cheese mixture, peas, and bacon.
  10. Lightly grease a 9″x13″ glass cassereole dish. Pour the noodle mixture into the casserole dish and bake for 20 minutes. Serve.

 

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