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Stovetop Smoked Gouda and Cheddar Fusilli

  • Prep 25 min
  • Total 45 min
  • Servings 6

A delicious homemade macaroni and cheese with two kinds of cheese that’s made in a single pot! ...MORE+ LESS-

Macheesmo Macheesmo
July 18, 2016

Ingredients

1
pound fusilli pasta
8
ounces bacon, chopped
3
tablespoons all-purpose flour
2
cups milk
8
ounces cheddar cheese, grated
8
ounces smoked gouda cheese, grated
Salt and pepper
Fresh scallion, garnish

Steps

Hide Images
  • 1
    Cook pasta according to directions. When pasta is done, drain and rinse with cold water to stop cooking.
  • 2
    Wipe out pot and add chopped bacon to pot over low heat. Let bacon render out until the pieces are very crispy. Remove crispy bacon from pot with a slotted spoon. Add flour and whisk into bacon grease. Let cook on low for a few minutes to form a roux (should be a light tan color).
  • 3
    Add milk slowly to the roux, whisking constantly, to form a sauce. Once all milk is added to the pot, let thicken and add cheeses. Stir together to melt cheeses well. It should form a thick cheese sauce.
  • 4
    Stir in cooked pasta and most of the reserved crispy bacon. Season with salt and pepper.
  • 5
    Serve cheesy fusilli pasta garnished with a little crispy bacon and fresh scallion.

Expert Tips

  • The sauce will be easier to make if you your milk is warm when you whisk it into the roux. You can use cold milk, but it will take longer to thicken.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
710
Calories from Fat
270
% Daily Value
Total Fat
30g
47%
Saturated Fat
17g
83%
Trans Fat
1g
Cholesterol
100mg
33%
Sodium
770mg
32%
Potassium
340mg
10%
Total Carbohydrate
73g
24%
Dietary Fiber
4g
15%
Sugars
6g
Protein
37g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
60%
60%
Iron
15%
15%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • One pot = one delicious cheesy pasta dinner!

    Is there any more iconic American pasta dish than macaroni and cheese? But, let’s be honest, the boxed stuff can get a bit boring. Luckily, with just a few extra minutes (and some really good smoked Gouda) we can take our macaroni and cheese game to another level!

    If you wanted make this with elbow macaroni, you definitely could, but the sauce is so creamy that I think sturdier pasta like fusilli works better.

    We are going to make everything in one pot and step one is cooking the pasta.

    While the pasta cooks, chop up about 8 ounces of bacon. A little goes a long way here and the bacon grease will be the base for our cheese sauce.

    Once the pasta is cooked, drain it and rinse it with cold water to keep it from getting too soggy.

    Then wipe out your pot and add the chopped bacon to it. Cook the bacon on low heat for about 8-10 minutes until the grease renders out of it and the bacon gets very crispy. Remove the bacon with a slotted spoon so it doesn’t burn.

    Whisk the flour into the bacon grease which will form the roux that we’ll use to make the cheese sauce. No surprise here that this will already smell amazing.

    Once the roux is a light tan color, add the warmed milk slowly, whisking constantly until the mixture forms a thick sauce. Then add all your grated cheese! You could use all cheddar for a more classic cheese sauce, but I’m a big fan of some smoked gouda action.

    Umm… YES!

    Once your sauce is done, stir your pasta and bacon back in and you are ready to go!

    Just look at that creaminess! Dig in while it’s hot.

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